These Gingerbread Brownies are fudgy, gooey, chocolatey & full of winter spices. They're rich & taste of chocolate gingerbread! Perfect festive indulgence & wonderful little offering when entertaining!
Gingerbread is associated with warming spices, lots of ginger, winter and festive season. I am a huge fan of gingerbread on its own but also love it when combined with chocolate and lots of it. I have already shared with you one of my children's favourite bakes - Easy Chocolate Gingerbread Biscuits as well as my Vegan Gingerbread Cake (Traybake) & these super easy Gingerbread Brownies are the continuation of my love affair with these fantastic flavours!
Ingredients
Plain (All-Purpose) Flour
Cocoa/Cacao Powder* - I like using cacao in my baking as it's the purest form of chocolate that hasn't been processed and it's also known for its antioxidant properties. However, regular baking cocoa powder (unsweetened) will do just fine here.
Light Brown Sugar - You could use simple caster sugar here but I like treacly flavour of molasses that you get when using brown sugar instead.
Baking Spread or Unsalted Butter - I tend to use baking spread instead of butter in my brownies. I've tried both and didn't find any difference in the final bake.
Milk & Dark Chocolate Chips - Using both types of chocolate chips makes for more versatile bake. You can use just dark chocolate which will make these very grown up and almost savoury in flavour or just milk chocolate if intended mainly for kids.
Eggs - Use large ones here.
Ground Spices (Cinnamon, Ginger, Mixed Spice) - Warm winter spices including lots of ground ginger (as you would expect from gingerbread flavoured bake) is what makes these so much more than just another chocolate brownies recipe.
Stem Ginger in Syrup* - Addition of finely chopped stem ginger enhances the ginger tones in these brownies and provides a gentle heat without being spicy. You could leave it out if you're not a fan but I really think it makes these brownies extra special.
Vanilla Extract* - I like to use it here for that hint of vanilla but you can leave it out if you want.
Few helpful tips when baking Gingerbread Brownies
There is not much extra advice when it comes to baking brownies as they really make for a super easy recipe. However, I think you might find these tips helpful especially if you haven't made brownies before.
- Take care not to overbake them! 25-30 minutes in 160C/320F/Gas Mark 3 is all they need. I know it might seem odd to be taking them out of the oven when skewer inserted in the centre comes out slightly covered in chocolate mixture but that's what you need to do. Trust me! The best brownies are gooey and fudgy in the centre and they will firm up as they cool down.
- This might be something you really don't want to hear but these gingerbread brownies taste even better the following day! As with any gingerbread bake the flavours need some time to marry and mingle although if your strong will is non existent they will still be tasty on the day you bake them.
- Remember to let them cool down and firm up before you cut them into portions. It will make for much easier and less messy job!
- Store your brownies in the airtight container for 3-4 days. If it's particularly hot or you want to keep them for longer than you can refrigerate them but always take them out of the fridge at least half an hour before eating as they taste best when at room temperature.
Can I freeze these brownies?
Absolutely! These are great to have on stand-by during festive season, ready for unexpected guests, or as sweet treats at parties.
If freezing single portions, make sure your brownies are cold before wrapping them tightly in baking paper and some aluminium foil. Always freeze them in single layer or at least separated with a sheet of baking paper to prevent sticking.
If you are making these in advance with intention to freeze in their entirety then it's best to keep them as one large slab (don't cut them into portions). Once cold, wrap them as above in some baking paper and aluminium foil and freeze for up to 3 months. Defrost on kitchen counter for a few hours and cut into portions as required.
How to make Gingerbread Brownies - Step-By-Step Instructions
- Preheat the oven to 160C/320F/Gas Mark 3.
- Start with melting your spread/butter and chocolate chips gently in a pan over low heat stirring constantly. Alternatively, put both spread/butter and chocolate chips in a heatproof bowl placed over a pan with simmering water (bain-marie method), making sure the bowl doesn't touch water. Let the chocolate and butter melt slowly giving it gentle stir from time to time. Once melted, remove from the heat and set aside to cool as you get on with your brownies.
- Crack eggs into a large bowl, jug or bowl of your standing mixer. Add brown sugar and vanilla extract (if using) and whisk until light and foamy.
- Sieve flour, cocoa and spices into the bowl and mix in gently with spatula.
- Add melted butter & chocolate mixture and whisk briefly until incorporated.
- Add chopped stem ginger and fold it in gently.
-
Pour brownie batter into baking tin that's been lightly greased and lined with baking paper overlapping on two sides, which will help with brownie removal later.
- Bake in preheated oven for 25-30 minutes until you see thin, paper like crust formed on top. When you insert your skewer in the middle of the brownies it should not be completely clean but there should be some chocolate mixture still on it.
- Let your brownies cool in the tin for a few minutes before removing them onto the rack to cool completely. They will firm up as they cool.
- Cut into portions and enjoy!
📋 Recipe
Gingerbread Brownies
Equipment
Ingredients
- 100 g plain (all-purpose) flour
- 35 g cocoa or cacao powder
- 200 g light brown sugar
- 170 g baking spread or unsalted butter
- 100 g milk chocolate chips
- 100 g dark chocolate chips
- 3 large eggs
- 1 teaspoon ground cinnamon
- 3 teaspoon ground ginger
- 1 teaspoon mixed spice
- 40 g stem ginger in syrup (roughly 2 balls) finely chopped
- 1 teaspoon vanilla extract optional
Instructions
- Preheat the oven to 160C/320F/Gas Mark 3.
- Start with melting your spread/butter and chocolate chips gently in a pan over low heat stirring constantly. Alternatively, put both spread/butter and chocolate chips in a heatproof bowl placed over a pan with simmering water (bain-marie method) making sure the bowl doesn’t touch water. Let the chocolate and butter melt slowly giving it gentle stir from time to time. Once melted, remove from the heat and set aside to cool as you get on with your brownies.
- Crack eggs into a large bowl, jug or bowl of your standing mixer. Add brown sugar and vanilla extract (if using) and whisk until light and foamy.
- Sieve flour, cocoa and spices into the bowl and mix in gently with spatula.
- Add melted butter & chocolate mixture and whisk briefly until incorporated.
- Add chopped stem ginger and fold it in gently.
- Pour brownie batter into baking tin that's been lightly greased and lined with baking paper overlapping on two sides, which will help with brownie removal later.
- Bake in preheated oven for 25-30 minutes until you see thin paper like crust formed on top. When you insert your skewer in the middle of the brownies it should not be completely clean but there should be some chocolate mixture still on it.
- Let your brownies cool in the tin for a few minutes before removing them onto the rack to cool completely. They will firm up as they cool.
- Cut into portions and enjoy!
Notes
- Nutritional information is approximate per serving and should be treated as a rough guideline only.
- Take care not to overbake them! 25-30 minutes in 160C/320F/Gas Mark 3 is all they need. I know it might seem odd to be taking them out of the oven when skewer inserted in the centre comes out slightly covered in chocolate mixture but that's what you need to do. Trust me! The best brownies are gooey and fudgy in the centre and they will firm up as they cool down.
- This might be something you really don't want to hear but these gingerbread brownies taste even better the following day! As with any gingerbread bake the flavours need some time to marry and mingle although if your strong will is non existent they will still be tasty on the day you bake them.
- Remember to let them cool down and firm up before you cut them into portions. It will make for much easier and less messy job!
- Store your brownies in the airtight container for 3-4 days. If it's particularly hot or you want to keep them for longer than you can refrigerate them but always take them out of the fridge at least half an hour before eating as they taste best when at room temperature.
- Freezer friendly.
Nutrition
More recipes you might enjoy
Dark Chocolate Cranberry Chestnut Cookies
Almond Pastry Mince Pies (Melt In Your Mouth)
Vegan Beetroot Brownies (Gluten-Free)
Chocolate Banana Cake (Traybake)
Biscoff Millionaire's Shortbread (No-Bake, Vegan)
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Fiona says
OMG! If the uncooked mix is an indication of the finished bake, I’m in love! 😄
joskitchenlarder says
Ha ha brilliant! I hope baked version tasted as good. 😊
Ruth says
These look absolutely delicious! I'm not familiar with stem ginger but I do have some crystallized ginger chunks on hand – do you think it'd work to chop those up and fold them in instead? Thanks!
joskitchenlarder says
Hi Ruth, Crystalised ginger will work just as well. Chop them up and add as you would stem ginger. I hope you enjoy the brownies. 🙂
Joanna Muller says
What a marvelous combination chocolate and ginger!! Could you use powdered ginger instead of stem ginger, would it work the same or not x
joskitchenlarder says
Thanks Jo. You don't need to add stem ginger to the brownies if you don't want to and they will still be delicious and tasting of gingerbread (although I think adding it makes these brownies even better). There is already substantial amount of ground ginger spice in so I wouldn't add any more. Hope that helps.
Jenny Walters says
What a to die for recipe! I have just got to make these. I can just imagine how they will make my kitchen smell!!!! Just perfect for some easy Christmas Baking. Thanks Jo for linking up xxx
joskitchenlarder says
Thanks Jenny! 🙂 They are perfect pre-Xmas bake if you don't want anything too involving for sure. The smell is to die for! 🙂 xx
Cat | Curly's Cooking says
Oooh delicious! These look so fudgy - the perfect brownie!
joskitchenlarder says
Thanks Cat! 🙂 They are super fudgy indeed, the fudgier (is that an actual word? lol) the better as far as brownies are concerned! 🙂
Cat | Curly's Cooking says
Haha I agree!
Lesley Garden says
These brownies are going right to the top of my must bake list, I've been waiting in anticipation of this recipe going live! I love the addition of spices and stem ginger syrup to the mixture. Thank you for sharing to #CookBlogShare
joskitchenlarder says
Thanks so much Lesley! 🙂 No pressure at all then lol. I hope you love them! 🙂
ali randall says
These brownies were a hit at my cookie exchange. They are the ideal gift and perfect for the holidays. Filled with tastes of the season, they are delicious!
joskitchenlarder says
Thank you Ali! 🙂 They would make a very tasty gift for sure.
Lisa | Garlic & Zest says
What a unique twist on brownies! I love those gingerbread spices and the stem ginger for a beautifully permeated crumb. Pretty sure Santa's gonna want this instead of sugar cookies.
joskitchenlarder says
Such a great idea Lisa! I can't believe I haven't thought about putting gingerbread brownie or two out for Santa! Thanks for that! I'm sure he will be delighted. 🙂
Chloe Edges says
This is a genius combination! I love it!
joskitchenlarder says
Thanks Chloe! 🙂 I'm chuffed you like the flavour combo. I must say these are extremely good and so so addictive too.
kim says
I absolutely love this recipe! It was super easy and has the best flavor!
joskitchenlarder says
Thanks Kim! I'm glad you liked them! 🙂
Corina Blum says
I love brownies and I love gingerbread so these look just perfect for me! I wish I had that plate in front of me right now!
joskitchenlarder says
Thank you Corina! 🙂 As it happens I still have couple of squares left from my last batch. If only I could teleport these to you...
Jen says
You’re not wrong about them tasting even better the next day. I set a few aside, for experimental purposes only 😉 lol, and enjoyed an afternoon treat all by myself. So good!!
joskitchenlarder says
Thanks Jen! 🙂 I'm glad you liked them! I think hiding them is the only way to keep them safe till the following day. We have gingerbread brownies rationing in my house, it's the only way!
Danielle Wolter says
You had me at gingerbread. These sound absolutely incredible. Can't wait to try them.
joskitchenlarder says
Thanks Danielle! 🙂 The gingerbread next to brownies tend too cause a bit of a stir lol. I hope you like them!