Amazing 1-Pan Chewy Gingerbread Brownies

Hello there, and welcome to my kitchen! I am so thrilled you stopped by today, especially because I have a recipe that just screams cozy winter holidays: my amazing gingerbread brownies. Forget everything you thought you knew about standard brownies; these are on a whole different level! We’re talking truly chewy, deeply fudgy squares that are absolutely packed with that warm, welcoming spice we all associate with gingerbread houses and roaring fires.

What makes these gingerbread brownies my go-to during Christmas baking season? It’s that perfect marriage between rich, satisfying dark chocolate and the kick of ginger, cinnamon, and molasses. It’s a truly comforting flavor. I’ve perfected the ratio here so you get that perfect spicy flavor without it overpowering the chocolate—a total winner for holiday gatherings, or honestly, just a Tuesday night when you need a hug in bar form! You can see more of my favorite sweet recipes over in my desserts category!

Why These Chewy Fudgy Gingerbread Brownies Are Your New Holiday Favorite

When the holidays roll around, you need recipes you can absolutely rely on. These gingerbread brownies check every single box for a successful Christmas chocolate dessert. They are reliable, simple to toss together, and always get rave reviews!

• They deliver that intensely fudgy gingerbread bars texture we all crave—no cakey disappointments here!
• The warmth of spices makes them a perfect cozy winter treat.
• They are fantastic for making ahead, ticking off an item from your list of best holiday baking recipes.
• They offer that great flavor combination of spice and deep chocolate. If you love my standard fudgy bars, you need to try this spiced-up version; see my guide on fudgy brownies here!

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Achieving the Perfect Fudgy Texture in Your Gingerbread Brownies

The secret sauce for fudgy brownies, especially these gingerbread brownies, isn’t magic—it’s all about the ingredients ratio. We put way more fat (butter and eggs!) in relation to the flour and cocoa powder. That’s what stops them from rising up like a cake! Also, and this is critical, you cannot overbake them. Seriously, pull them out when they look *just* shy of done. Remember, we want soft, gooey centers, not dry squares. If you leave them in too long, all that wonderful molasses moisture bakes right out, and they turn into chewy spiced brownies that are tough.

Gathering Ingredients for Rich Gingerbread Brownies

Okay, let’s talk supplies! The best part about this recipe is that it doesn’t require any fancy trips to specialty stores. Think of these as your new favorite easy winter brownies because nearly everything is sitting right there in your pantry already! We use butter, eggs, sugar, flour, and cocoa powder—all the trusty building blocks. The magic, of course, comes from turning them into spectacular gingerbread brownies with the spices. Don’t worry if you need a refresher on how to mix up a great dough; I have tips for every step, and you can always check out my thoughts on making other easy kitchen staples, like this great easy homemade white pizza recipe.

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Ingredient Notes and Substitutions for Gingerbread Brownies

A few things to watch out for here, because baking spice can be tricky! When it comes to molasses, I use regular light molasses for a classic flavor, but if you really love that sharp, deep flavor from gingerbread cookies, you can definitely swap in blackstrap molasses. Just know it’s much stronger! Also, please, please, please measure your flour by spooning it gently into the cup and leveling it off; scooping directly packs it too tightly, which gives you a cakey texture when you want fudgy gingerbread brownies. Lastly, if you’re feeling extra indulgent, toss in a half cup of chocolate chips! They melt into little pools of joy.

Optional Eggnog Frosting Recipe

Now, if you want to take these over the top and make them truly worthy of a holiday centerpiece, you have to try the topping! I’ve listed the frosting ingredients separately so you don’t accidentally bake them into the batter. For this incredible frosting, you’ll need:

• 8 ounces of softened cream cheese (make sure it’s really soft!)
• 1/2 cup softened butter
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2-4 tablespoons of pre-made eggnog, or milk if you don’t have eggnog on hand.

Beat your cream cheese and butter until they are totally smooth—no lumps allowed—then slowly beat in the powdered sugar. This keeps it from exploding all over your counter! If you’re looking for simpler toppings, remember my recipe for brownies with cream cheese frosting works wonderfully well here too!

Step-by-Step Instructions for Chewy Spiced Brownies

Alright, let’s get baking! You’ve got your ingredients ready, and hopefully, your kitchen already smells a little bit like a holiday market thanks to that molasses and those spices. I always blast some holiday music during this part—it makes everything taste better, trust me! We are going to follow the order exactly to make sure these turn out perfectly fudgy. Grab your 9×9 pan first and line it with parchment, making sure those paper handles stick up over the sides. That little overhang is your best friend when it comes time to lift these babies out! This method is key for turning out perfect gingerbread brownies every single time.

Mixing the Wet and Dry Ingredients for Gingerbread Brownies

Start by whisking together that melted butter and both sugars until they look totally smooth. Then, we knock the eggs in one by one—don’t rush this! Once they’re incorporated, add your vanilla and the molasses. Oh, the smell when the molasses hits that warm butter and sugar mixture? Pure heaven! Now, the most important rule for fudgy gingerbread brownies: once you add the dry stuff, mix minimally. I mean it! You only want to mix until you no longer see streaks of flour. Overmixing develops gluten, and gluten means cakey, and we want gooey!

Baking Time and Testing Doneness for Fudgy Gingerbread Bars

Get that oven set to 350°F (175°C) and pop your pan in for about 25 to 30 minutes. If you’re aiming for the perfect fudgy gingerbread bars, you absolutely must err on the side of pulling them out early! I always watch for the edges to start looking set, but the center still looks a little shiny, almost wet. When you test it, the toothpick should have moist, soft crumbs clinging to it, not wet batter dripping off. If the toothpick comes out totally clean, that means you’ve baked too long, honey! Let them cool completely before you even think about cutting them; patience is flavor building! If you’ve nailed the texture here, you’ll find you have the same luck when attempting my chocolate cinnamon rolls recipe, where texture is everything!

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Tips for Success When Making Gingerbread Brownies

Baking for the holidays means you want perfection, right? These gingerbread brownies are so reliable, but even the best recipes can trip you up if you skip a tiny step. My best piece of advice for nailing these as one of your best holiday baking recipes is temperature control. Make sure your butter is only melted—not hot—when you mix it with the sugars. If it’s too hot, it will start to cook the eggs a little, and that messes up the fudgy structure we worked so hard for!

Another pro tip centers on the spices! Since ginger, cinnamon, and cloves can sometimes be a little stale sitting in the cabinet, I always give them a tiny quick toast in a dry skillet for about 30 seconds before I add them to the flour mix. Wow, the aroma that releases is incredible! It just wakes up the spices so they truly sing against that rich chocolate. Trust me, that 30 seconds is worth the effort. If you love warming spices, you might also love my recipe for moist cinnamon swirl apple bread!

Variations on the Gingerbread Spice Dessert

Even the best gingerbread brownies can use a little tweaking depending on who you’re making them for! If you have some nuts lying around, definitely stir in a half cup of toasted pecans or walnuts right at the end with the chocolate chips. They add a wonderful crunch that plays nicely against that soft texture.

Chocolate variations are fun too! Try replacing the standard semi-sweet chips with dark chocolate chunks for an even richer experience, or maybe even some white chocolate chips if you want a sweeter contrast against the spice. And if the eggnog frosting just isn’t your winter flavor, you can absolutely use my classic brownies with cream cheese frosting recipe instead. It’s a wonderful, zesty pairing!

Make Ahead Holiday Dessert and Storage for Gingerbread Brownies

I hear you! During the holidays, being able to check something off the list early is a lifesaver. The great news is that these rich gingerbread brownies are fantastic as a make ahead holiday dessert. You absolutely must let them cool *completely*—and I mean completely—before you try slicing them, otherwise they will just turn into a spicy, gooey mess. Once cooled, I usually leave them whole in the pan, covered tightly with plastic wrap, and keep them right on the counter for a day or so.

If you need to keep them longer, they hold up beautifully frozen! Just cut them into squares first, place parchment paper between the layers so they don’t stick together, and pop them in an airtight container. They thaw out perfectly on the counter in about an hour, ready to serve straight from the freezer for a spontaneous party! Storing them wrapped well at room temperature keeps them fresh for about three days if you don’t use the frosting. If you do use the creamy frosting, keep them in the fridge, but let them sit out for 20 minutes before serving so they soften up again. For more great time-saving recipes, check out my post on make ahead holiday dessert ideas!

Serving Suggestions for Your Chocolate Spice Dessert Squares

Now that you have these amazing chocolate spice dessert squares cooling (or maybe you couldn’t wait and are eating them warm right now!), let’s talk about how to serve them! These are rich, so sometimes a simple pairing is all you need. A classic tall glass of cold milk is just heavenly with the warm ginger notes—it cuts through the richness perfectly.

If you’re enjoying these as an after-dinner treat, you can’t beat a scoop of good quality vanilla bean ice cream melting slowly over the top. Or, for the adults, a hot mug of coffee or even a homemade homemade eggnog recipe will echo that creamy, spiced flavor beautifully. They are wonderful all by themselves too, honestly!

Frequently Asked Questions About Gingerbread Brownies

I know sometimes when you’re making something new, even with the best recipe, a few little questions pop up! I get asked lots of things about these gingerbread brownies, especially since they are a little different than your average chocolate square. Here are the top things folks usually ask when they’re tackling these easy Christmas baking ideas for the first time.

Why did my gingerbread brownies turn out cakey instead of fudgy?

Oh, that’s the saddest thing, isn’t it? Usually, cakey results are caused by one of two things: either you added too much flour—remember, spoon and level!—or you baked them too long. If you pull them out and the toothpick comes out clean, they’ve already gone too far. For that perfect gooiness, aim for a toothpick with moist crumbs clinging right to it. Don’t worry; even cakey ones still taste deliciously like a gingerbread spice dessert!

Can I substitute the molasses? I don’t have any on hand.

That’s tough because the molasses is what gives these their real depth and keeps them wonderfully chewy! If you truly don’t have it, you can try mixing equal parts dark brown sugar and maple syrup to mimic the flavor and moisture, but it won’t be quite the same rich experience. Molasses is the secret to that classic flavor profile. If you skip it, you’ll definitely have a tasty, but less authentic, rich gingerbread flavor dessert.

How long do these brownies last, and do they need to be refrigerated?

If you skip the creamy eggnog frosting, these are truly great ambient keepers! Store them tightly covered at room temperature, and they stay delicious for about three full days. They actually taste better the next day as the spices really meld together. If you make the frosting, though, they absolutely need to go into the fridge in an airtight container. When serving them cold, just let them sit out for about 20 minutes so they soften up again. Check out my guide to more easy winter brownies for more tips!

Can I use baking soda instead of cloves in this recipe?

No, please don’t swap those! Cloves provide a certain pungent warmth that is essential to that classic gingerbread taste, and baking soda is a leavening agent that won’t provide that flavor. If you really hate cloves, you can leave them out entirely, but don’t swap in a chemical agent. If you leave them out, you’ll still have fantastic chewy spiced brownies, just slightly less intense!

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Estimated Nutritional Information for Gingerbread Brownies

I always include the nutritional facts here for transparency, but please, take this with a grain of salt! Or maybe a pinch of ginger spice! These numbers are just estimates based on the ingredients listed and the standard 16-square yield we talked about. Keep in mind that if you decide to drizzle on that creamy eggnog frosting, those numbers are going to jump up quite a bit in sugar and fat content.

This calculation assumes you are enjoying a single square of the plain, unfrosted gingerbread brownies. Remember, homemade is always best because you control the quality of the sugar and butter, but it makes the exact math tricky!

• Serving Size: 1 square
• Calories: 250
• Sugar: 25g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 30g
• Protein: 3g

If you’re wondering how these stack up, they are certainly richer than a standard cookie, but that’s the price we pay for that incredibly fudgy texture. I call it flavor payoff! They make a fantastic centerpiece for any holiday baking platter.

Chewy Fudgy Gingerbread Brownies with Optional Eggnog Frosting

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Welcome to My Kitchen! Make these incredibly chewy and perfectly spiced Gingerbread Brownies. This recipe delivers rich, fudgy squares packed with warm holiday flavor, perfect for any winter gathering. We include instructions for a simple, creamy eggnog frosting if you want an extra festive touch.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 cup molasses
• 1/2 cup chocolate chips (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and molasses until smooth.
4. In a separate bowl, whisk together the flour, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Fold in the chocolate chips, if using.
6. Spread the batter evenly into the prepared pan.
7. Bake for 25 to 30 minutes. For fudgy brownies, the center should still look slightly moist when you remove them. A toothpick inserted near the edge should come out with moist crumbs attached, not wet batter.
8. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
9. Cut into squares. If you are making the optional eggnog frosting, prepare it now and spread it over the cooled brownies before slicing.

Notes

• For the chewiest texture, make sure you measure your flour correctly by spooning it into the measuring cup and leveling it off.
• If you skip the frosting, dust the cooled brownies lightly with powdered sugar for a snowy, festive look.
• These are excellent make ahead holiday desserts; they store well covered at room temperature for up to three days.

Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 25g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 65mg