Gingerbread Brownies

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!

Print Pin

5 from 12 votes

Gingerbread Brownies

These Gingerbread Brownies are fudgy, gooey, chocolatey & full of winter spices. They're rich & taste of chocolate gingerbread! Perfect festive indulgence and wonderful little offering when entertaining!

Course Desserts, Treats

Cuisine International

Keyword chocolate brownies, Gingerbread Brownies

Equipment

• Square Brownie Pan 20cm/8inch*
• Hand Mixer*
• Stand Mixer*
• Large Glass Bowl*
• Silicone Spatula*
• Baking Paper*

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 16 servings

Calories 239kcal

Author Jo Allison

Ingredients

Metric - US Customary

• 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. 

Tips:

• 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

Nutrition Facts

Gingerbread Brownies

Amount Per Serving

Calories 239 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g25%

Cholesterol 32mg11%

Sodium 128mg5%

Potassium 117mg3%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 20g22%

Protein 3g6%

Vitamin A 439IU9%

Calcium 50mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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