Description
A festive twist on classic brownies, combining the warm, spicy flavors of gingerbread cookie dough layered with rich, fudgy chocolate brownie batter. Perfect for holiday gatherings or cozy nights in!
Ingredients
Gingerbread Cookie Dough:
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½ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup packed brown sugar
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¼ teaspoon sea salt
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1 large egg, room temperature
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1 teaspoon pure vanilla extract
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¼ cup unsulphured molasses (not blackstrap)
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2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground cardamom
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2 cups all-purpose flour (240g)
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¼ teaspoon baking soda
Fudgy Brownie Batter:
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½ cup unsalted butter
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1 cup semisweet chocolate chips
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2 large eggs, room temperature
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½ cup granulated sugar
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¼ cup packed brown sugar
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1 teaspoon pure vanilla extract
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¼ teaspoon sea salt
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¾ cup all-purpose flour (90g)
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¼ cup Dutch-processed cocoa powder
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1 cup powdered sugar
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2–3 tablespoons cold heavy whipping cream
Instructions
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Make the Gingerbread Cookie Dough:
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In a bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
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Add salt, egg, vanilla, and molasses; mix well.
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Stir in ground ginger, cinnamon, nutmeg, cloves, and cardamom.
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Gradually add flour and baking soda, mixing until combined. Set aside.
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Make the Brownie Batter:
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Melt butter and semisweet chocolate chips together until smooth; let cool slightly.
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In a separate bowl, whisk eggs, granulated sugar, brown sugar, vanilla, and salt until combined.
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Slowly whisk in the melted chocolate mixture.
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Sift together flour and cocoa powder; fold into wet ingredients.
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Add powdered sugar and fold until combined.
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Stir in heavy cream 1 tablespoon at a time until batter is smooth and spreadable.
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Assemble & Bake:
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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Spread the gingerbread cookie dough evenly in the bottom of the pan.
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Carefully spread the brownie batter over the cookie dough layer.
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Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
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Cool completely before slicing.
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Notes
Use room temperature eggs for better batter texture.
Cold heavy cream helps achieve fudgy consistency.
For extra ginger flavor, sprinkle a little ground ginger on top before baking.
Store leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes
- Category: Dessert / Bar
- Method: Baking
- Cuisine: American / Holiday
Keywords: gingerbread brownies, holiday dessert, spiced brownies, fudgy brownies