Gingerbread Brownies

This gingerbread brownies recipe is really the best of both worlds for the holiday season. Imagine brownies with just the right amount of crispy edges while the middle stays wonderfully moist and gooey. And on top, there are gingerbread men that are perfectly spiced – they taste just like Christmas.

Course Dessert

Cuisine American

Keyword gingerbread brownies

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 319kcal

Author Ioana

Cost $15

Ingredients

½ cup unsalted butter room temperature
⅓ cup light brown sugar
¼ cup molasses
1 large egg yolk room temperature
1 ⅓ cups all-purpose flour
2 tsp gingerbread spice mix
½ tsp baking powder
⅛ tsp salt

Brownie Batter

½ cup unsalted butter
¾ cup semi-sweet chocolate chips min 40% cocoa butter
2 large eggs room temperature
1 cup light brown sugar
2 tbsp vegetable oil
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ tsp salt

Instructions

Make the Gingerbread Cookie Dough

Cream Butter and Sugar: In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes.
½ cup unsalted butter, ⅓ cup light brown sugar
Add Wet Ingredients: Mix in the molasses and egg yolk until well combined.
¼ cup molasses, 1 large egg yolk
Combine Dry Ingredients: In a separate bowl, whisk together the flour, gingerbread spice mix, baking powder, and salt.
1 ⅓ cups all-purpose flour, 2 tsp gingerbread spice mix, ½ tsp baking powder, ⅛ tsp salt
Form Dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Chill Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This makes it easier to handle.
After chilling, roll out the dough on a floured surface to about 1/8 inch thickness. Cut out shapes using cookie cutters like stars, gingerbread men, and Christmas trees.

Make The Brownies Batter

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Melt Butter and Chocolate: In a heatproof bowl, melt the butter and chocolate chips together. You can do this over a pot of simmering water (double boiler) or in the microwave, stirring every 20 seconds until smooth. Set aside to cool slightly.
½ cup unsalted butter, ¾ cup semi-sweet chocolate chips
Mix Wet Ingredients: In a large bowl, whisk together the eggs, brown sugar, and vegetable oil until smooth.
2 large eggs, 2 tbsp vegetable oil, 1 cup light brown sugar
Add Chocolate Mixture: Gently fold in the melted chocolate mixture.
Combine Dry Ingredients: Sift in the flour, cocoa powder, and salt. Mix until just combined, ensuring not to overmix.
½ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ¼ tsp salt

Assembling the Brownie and Cookie Dough

Layer Brownie Batter: Pour the brownie batter into the prepared pan, smoothing it into an even layer.
Gently place the gingerbread cookie shapes on top of the brownie batter. Arrange them in your desired pattern, ensuring they are evenly spaced.
Bake: Bake in the preheated oven for 30-35 minutes, or until the brownies are set and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve: Allow the brownies to cool in the pan. Once cool, use the parchment paper overhang to lift them out, and cut them into squares.

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