These Gingerbread Brownies are rich, fudgy, and packed with festive Christmas spices. The dark chocolate base is chewy and indulgent, with warm notes of ginger, cinnamon, nutmeg, and cloves, while milk chocolate is drizzled over the top for a deliciously decadent finish. Each one is finished with a gingerbread cookie! Perfect for holiday dessert tables, gifting, or just a cosy treat with a cup of tea.

The combination of deep chocolate and warming spices feels like Christmas in every bite, and the drizzle of melted chocolate adds a touch of luxury that makes these brownies look like they belong in a bakery display.

Homemade Gingerbread Brownies From Scratch

Why You’ll Love This Recipe

Rich, fudgy gingerbread brownies infused with traditional Christmas spices.
Melted chocolate adds a extra touch of indulgence.
Perfect for gifting, dessert tables, or holiday parties.
Easy to make but looks impressive enough to wow friends and family.

Ingredients Breakdown

Dark chocolate: Gives the brownies a deep, intense chocolate flavour.
Unsalted butter: Adds richness and helps create a fudgy texture.
Light brown sugar: Adds moisture and a subtle caramel note.
Molasses/treacle: Deepens the flavour and gives a classic gingerbread note.
Eggs: Provide structure and moisture.
Vanilla extract: Enhances all the other flavours.
Plain flour: Provides just enough structure to hold the brownies together.
Cocoa powder: Enhances the chocolate flavour.
Ginger, cinnamon, nutmeg, cloves: Classic festive spices for warmth and aroma.
Salt: Balances the sweetness and enhances chocolate flavour.
Milk chocolate: Used for a glossy drizzle on top.

How to Make This Recipe

Step 1: Prepare the tin and melt chocolate
Preheat your oven to 180°C (160°C fan) / 350°F. Line an 8-inch square tin with parchment, leaving some overhang to lift the brownies out easily. Melt the butter and dark chocolate together over a pan of simmering water or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly.

Step 2: Mix the wet ingredients
Whisk together the light brown sugar, molasses, eggs, and vanilla extract until thick and glossy, about 1–2 minutes. Slowly pour in the melted chocolate mixture and stir until smooth.

Step 3: Combine dry ingredients
Sift together the plain flour, cocoa powder, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Gently fold into the wet mixture using a spatula until just combined. If desired, fold in chocolate chunks for extra fudginess.

Step 4: Bake
Pour the batter into the prepared tin and smooth the top. Bake for 25–30 minutes until the edges are set but the centre is still slightly soft. Check with a skewer; it should come out with a few moist crumbs. Allow the brownies to cool completely in the tin.

Step 5: Melt the chocolate
Use either milk or dark chocolate – simply melt 50 grams of chocolate!

Step 6: Decorate
Drizzle the chocolate over the cooled brownies in a zigzag pattern. For a festive touch, you can dust lightly with cocoa powder, edible glitter, or top each square with a small gingerbread cookie. I baked little Christmas tree gingerbread cookies but these are totally optional!

Tips for Success

Slightly underbake for fudgier brownies – the centre should be soft but not raw.
Use good-quality chocolate for the base – it makes a big difference in flavour and texture.

Let the brownies cool completely before adding the melted chocolate topping to prevent it from melting into the base.
Fold in chocolate chunks or nuts for added texture if desired.

FAQ

Can I make these ahead of time?
Yes, store in an airtight container at room temperature for up to 3 days.

Can I use milk chocolate instead of dark?
Yes, but the brownies will be sweeter and less intense.

Can I freeze these brownies?
Freeze the baked gingerbread brownies for up to 2 months.

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