Believe it or not, there is a way to make your favorite brownies even more addictive! Try this gingerbread brownie recipe and see for yourself!
It’s chocolatey, fudgy, and oh-so-festive. Seriously, the added spices take this tasty treat to a whole new level.
Oh, and the salted caramel is just the cherry on top!
The Best Gingerbread Brownies Recipe
Where some gingerbread brownie recipes simply add a few spices to chocolate brownie batter, this version is a little different.
You’ll make a quick gingerbread cookie dough and add it to the batter in beautiful chunks. That way, you get pops of pure gingerbread, unadulterated brownie, and a heavenly mix of both!
It takes a little more time, but it’s so worth it! Seriously, these things are the bomb!
And while the caramel is totally optional, I can’t recommend it enough. It brings a light sweetness contrasting the deep chocolate and strong spicey flavors.
Plus, when is caramel a bad idea?
You’ll find a yummy recipe for salted caramel in my Sticky Toffee Pudding recipe.
But, as proof by the image below, they look amazing without the caramel too.
The BEST Gingerbread Brownies
As mentioned, this recipe calls for cookie dough and brownie batter. So it takes a bit longer to whip up than a box of brownies.
But I promise, you won’t regret it!
Here’s what you’ll need.
Gingerbread Cookie Ingredients:
- Butter: Adds richness and flavor, along with moisture.
- Brown Sugar: Adds sweetness and moisture, making the cookie parts nice and chewy.
- Molasses: A must for anything gingerbread.
- Egg Yolk: To bind the ingredients together, and add richness.
- All-Purpose Flour: Provides structure to the cookie.
- Ground Ginger, Ground Cinnamon, and Ground Cloves: These signature spices give gingerbread its signature flavor.
- Baking Soda: The leavening agent that helps the cookies rise.
- Salt: Enhances flavor and balances sweetness.
Brownie Batter Ingredients:
- Butter: Ensures the brownies are rich and moist.
- Chocolate Chips: You can’t have brownies without chocolate!
- Egg and Egg White: To bind ingredients, provide structure, and add moisture.
- Brown Sugar: For sweetness and a chewy texture.
- Oil: To keep them moist.
- All-Purpose Flour: Adds structure to the brownies.
- Dutch Cocoa Powder: Intensifies the chocolate flavor and makes it nice and dark.
- Salt: Balances sweetness and enhances chocolate flavor.
How to Make Gingerbread Brownies
This recipe is enough for an 8x8 inch pan.
Method:
- Preheat the oven to 175°C (350°F) and line an 8x8 baking pan with cooking spray and parchment.
Gingerbread Cookie Dough
- Beat the butter and sugar until fluffy, then add the molasses and egg yolk.
- Mix the dry together so it’s evenly distributed, then add it to the wet mix.
- Gently stir to make the cookie dough, then set aside.
Brownie Batter
- Melt the butter and chocolate until smooth, then leave to cool slightly.
- Whisk the egg, egg white, and brown sugar, then mix in the melted butter/chocolate.
- Finally, add the rest of the ingredients and stir gently until combined.
How to Assemble the Brownies
- Pour 1/2 of the brownie batter into the baking dish.
- Add chunks of cookie dough evenly over the brownie batter (about half).
- Repeat this with the rest of the brownie batter and cookie dough, so you have 4 layers in the pan.
- Bake for 25-35 minutes, then leave to cool in the pan.
- Drizzle with caramel, add a layer of eggnog frosting, or enjoy them as is. Either way, slice, and dig in!
Eggnog Frosting Recipe
This frosting is entirely optional. And it’s, obviously, very festive.
Yes, gingerbread is also festive, but the chocolate and spiced cookie flavor in these are never a bad idea. So feel free to make them in the summer, too.
I made the batch above last Christmas and added crushed candy canes for even more holiday flair.
And unless you make your own eggnog, you’ll likely have to wait for December to make this version of the recipe.
But trust me, it’s a must-try!
Eggnog Cream Cheese Frosting
Ingredients:
- 4 oz (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3-4 cups (approximately 360g - 480g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg, plus extra for garnish if desired
- 3 tablespoons eggnog
- 1/8 teaspoon salt
Instructions:
- Beat the soft butter and cream cheese until completely smooth. Be sure to scrape the sides and bottom of the bowl to ensure it’s well blended.
- Add the vanilla extract, nutmeg, salt, and eggnog, and beat until smooth.
- Add the powdered sugar very slowly, mixing by hand until it’s no longer airy. Then, beat with a mixer until smooth and fluffy.
The amount of sugar needed will vary depending on the consistency of the cream cheese (light cream cheese is more watery) and how thick you want it to be.
How to Store
Transfer leftover frosting to an airtight container and keep it in the fridge for up to one week.
Gingerbread Brownies
Ingredients:
- Gingerbread Cookie Dough
- 115 grams of soft Butter (1/2 cup)
- 65 grams of Brown Sugar (1/3 cup)
- 70 grams of Molasses (1/4 cup)
- 1 large Egg Yolk
- 165 grams of All-Purpose Flour
- 1 teaspoon of Ground Ginger
- 1/2 teaspoon of Ground Cinnamon
- 1/4 teaspoon of Ground Cloves
- 1/2 teaspoon of Baking Soda
- 1/8 teaspoon of Salt
- Brownie Batter
- 115 grams of Butter
- 120 grams of Chocolate Chips (3/4 cup)
- 1 large Egg
- 1 Egg White
- 100 grams of Brown Sugar
- 2 tablespoons of Oil
- 45 grams All-Purpose Flour (1/3 cup)
- 25 grams of Dutch Cocoa Powder (1/4 cup)
- 1/4 teaspoon of Salt
Method:
- Preheat the oven to 175°C (350°F) and line an 8x8 baking pan with cooking spray and parchment.
- Gingerbread Cookie Dough
- In a large bowl, add the butter and sugar and beat until light and fluffy (2-4 minutes).
- Add the molasses and mix until almost combined.
- Add the egg yolk and mix until combined.
- Sift the flour, ginger, cinnamon, cloves, baking soda, and salt, then add to the butter and egg mixture.
- Gently stir until combined and set aside.
- Brownie Batter
- In a heatproof bowl, melt the butter and chocolate in 30-second intervals in the microwave. Stir until smooth and leave the cool slightly.
- In a large bowl, whisk the egg, egg white, and brown sugar until combined.
- Stir the melted butter and chocolate into the egg and sugar mixture.
- Add the oil, flour, cocoa powder, and salt, and stir gently until you no longer see flour streaks.
- How to Assemble the Brownies
- Pour 1/2 of the brownie batter into the baking dish and spread to the edges with a spatula.
- Using your hands, roughly cover the brownie batter with crumbles and chunks of the gingerbread cookie dough (about half).
- Pour the rest of the brownie batter into the pan and try to spread it out to the edges.
- Cover the top with the rest of the cookie dough. It should look rough, and you should see the brownie batter peaking through.
- Bake for 25-35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs (for fudgy brownies, you should see a little wet batter).
- Leave the brownies to cool in the pan, then lift them onto a wire rack.
- Drizzle with caramel, slice, and enjoy!