Description
These Gingerbread Brownies combine the rich, molasses-spiced flavors of gingerbread cookies with the fudgy decadence of chocolate brownies. Featuring layers of soft gingerbread cookie dough and luscious chocolate brownie batter, this dessert offers a festive twist perfect for holiday gatherings or any time you crave a warm, spiced treat.
Ingredients
Gingerbread Cookie Dough
- ½ cup unsalted butter (room temperature)
- ⅓ cup light brown sugar (packed)
- ¼ cup molasses (unsulphured)
- 1 large egg yolk (room temperature, save the whites for the brownie batter)
- 1⅓ cup all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Brownie Batter
- ½ cup unsalted butter
- ¾ cup semi-sweet chocolate chips
- 1 large egg + 1 egg white (room temperature)
- ½ cup light brown sugar (packed)
- 2 tablespoons vegetable oil (or other neutral oil)
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder (Dutch processed)
- ¼ teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square pan and line it with parchment paper, ensuring the paper extends up the sides for easy removal of the brownies.
- Make Gingerbread Cookie Dough: In a large bowl, use a hand mixer to cream together ½ cup softened unsalted butter and ⅓ cup packed light brown sugar until the mixture is light and fluffy, about 1-2 minutes. Stir in ¼ cup molasses, then mix in 1 large egg yolk. In a separate bowl, whisk together 1⅓ cup all-purpose flour, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ½ teaspoon baking soda, and ⅛ teaspoon salt. Gently fold the dry ingredients into the wet ingredients until just combined, scraping the sides of the bowl as needed.
- Prepare Brownie Batter: Microwave ½ cup unsalted butter and ¾ cup semi-sweet chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. Allow this mixture to cool slightly. In a large bowl, whisk together 1 large egg, 1 egg white, and ½ cup packed light brown sugar for about 1 minute until well combined. Carefully add the cooled chocolate mixture and stir again. Then, mix in 2 tablespoons vegetable oil, ⅓ cup all-purpose flour, ¼ cup unsweetened Dutch-processed cocoa powder, and ¼ teaspoon salt until the batter is smooth and no flour streaks remain.
- Assemble the Brownies: Spread a thin layer of the brownie batter evenly on the bottom of the prepared pan. Drop spoonfuls of the gingerbread cookie dough over the brownie batter and gently press each drop down to flatten them slightly. Repeat the layering process with the remaining brownie batter and cookie dough, alternating between the two to create layers.
- Bake: Place the pan in your preheated oven and bake for 25-35 minutes. The brownies are done when the center is just slightly jiggly, and a toothpick inserted comes out with a few moist crumbs and a little gooey batter attached.
- Cool and Serve: Remove the pan from the oven and let the brownies cool completely in the pan until firm enough to lift out using the parchment paper. Transfer the brownies to a wire rack to finish cooling. For neat squares, use a warm knife to cut the brownies into 9 or 16 equal pieces before serving.
Notes
- Room temperature eggs and butter ensure better mixing and texture.
- Use Dutch-processed cocoa powder for a richer chocolate flavor in the brownies.
- Press cookie dough drops gently to create even layers but avoid overmixing the dough or batter.
- Letting the brownies cool fully allows for cleaner cuts and better texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
