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Ultimate Fudgy Gingerbread Brownies with Optional Creamy Ginger Glaze

Close-up of fudgy gingerbread brownies squares topped with a white drizzle glaze on a white plate.
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You will love this recipe for fudgy gingerbread brownies that perfectly blends rich chocolate with the warm, spiced flavors of classic gingerbread. These chewy spiced brownies are ideal for holiday gatherings or cozy winter nights.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1/4 cup unsulfured molasses
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup semi-sweet chocolate chips
  • Optional Glaze: 1 cup powdered sugar, 2 tablespoons softened butter, 1 tablespoon milk, 1/2 teaspoon ground ginger

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses and vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, salt, ground ginger, cinnamon, cloves, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25 to 30 minutes. For fudgy gingerbread brownies, the center should look set but still slightly moist when tested with a toothpick (a few moist crumbs are fine, but no wet batter).
  9. Let the brownies cool completely in the pan on a wire rack before cutting. This helps achieve the chewy texture.
  10. To make the optional glaze: Whisk together the powdered sugar, softened butter, milk, and ground ginger until smooth. Drizzle or spread over the cooled brownies.
  11. Once the glaze is set, lift the brownies out using the parchment overhang and cut into squares.

Notes

  • For an extra rich flavor, use dark brown sugar instead of light brown sugar.
  • If you prefer a thicker, more cake-like brownie, bake for 5-10 minutes longer, checking frequently.
  • For a festive finish, dust the cooled brownies with powdered sugar instead of using the glaze.
  • This recipe makes excellent holiday brownie bars for cookie exchanges.

Nutrition

Find it online: https://cutcooktaste.com/fudgy-gingerbread-brownies-recipe/