Gingerbread Brownies

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 brownies 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.

How to Make Gingerbread Brownies

This recipe is enough for an 8x8 inch pan.

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
• 42 grams All-Purpose Flour (1/3 cup)
• 25 grams of Dutch Cocoa Powder (1/4 cup)
• 1/4 teaspoon of Salt

Method:

1. Preheat the oven to 175°C (350°F) and line an 8x8 baking pan with cooking spray and parchment.

Gingerbread Cookie Dough

1. In a large bowl, add the butter and sugar and beat until light and fluffy (2-4 minutes).
2. Add the molasses and mix until almost combined.
3. Add the egg yolk and mix until combined.
4. Sift the flour, ginger, cinnamon, cloves, baking soda, and salt, then add to the butter and egg mixture.
5. Gently stir until combined and set aside.

Brownie Batter

1. In a heatproof bowl, melt the butter and chocolate in 30-second intervals in the microwave. Stir until smooth and leave the cool slightly.
2. In a large bowl, whisk the egg, egg white, and brown sugar until combined.
3. Stir the melted butter and chocolate into the egg and sugar mixture.
4. Add the oil, flour, cocoa powder, and salt, and stir gently until you no longer see flour streaks.

How to Assemble the Brownies

1. Pour 1/2 of the brownie batter into the baking dish and spread to the edges with a spatula.
2. Using your hands, roughly cover the brownie batter with crumbles and chunks of the gingerbread cookie dough (about half).
3. Pour the rest of the brownie batter into the pan and try to spread it out to the edges.
4. Cover the top with the rest of the cookie dough. It should look rough, and you should see the brownie batter peaking through.
5. 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).
6. Leave the brownies to cool in the pan, then lift them onto a wire rack.
7. Drizzle with caramel, slice, and enjoy!