Gingerbread Brownies

Rich, fudgy chocolate brownies with warm gingerbread spices including cinnamon, ginger, and cloves. These decadent brownies combine the best of both classic chocolate brownies and traditional gingerbread flavors.

16 servings

2 hr 10 min

Published October 4, 2025

Ingredients

•1 spray Nonstick vegetable oil spray
•2¼ cups sugar
•1½ cups unsweetened cocoa powder
•1 teaspoon kosher salt
•1 cup unsalted butter
•4 large eggs
•3 tablespoons molasses
•2 teaspoons vanilla extract
•1 cup all-purpose flour
•2 teaspoons ground cinnamon
•2 teaspoons ground ginger
•1 teaspoon baking powder
•½ teaspoon ground cloves

Cooking Instructions

1.
Place a rack in center of oven; preheat to 350°F. Coat a 9x9" baking pan with nonstick spray. Line pan with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Coat parchment with nonstick spray.
10 min
2.
Whisk sugar, cocoa powder, and salt in a large bowl. Melt butter in a medium heatproof bowl in the microwave or in a medium pot over medium heat. Immediately add hot butter to sugar mixture and stir with a wooden spoon or rubber spatula until smooth. Add eggs one at a time, stirring vigorously with spoon or spatula after each addition, until batter is thick, shiny, and smooth. Stir in molasses and vanilla. Using a sifter or fine-mesh sieve, sift in flour, cinnamon, ginger, baking powder, and cloves. Stir until well incorporated, then beat vigorously for 40 strokes.
15 min
3.
Transfer batter to prepared pan; smooth top. Bake brownie until slightly puffed and top is firm to the touch, edges are set, center is moist but not uncooked, and a tester or paring knife inserted into the center comes out with moist crumbs (not runny batter) attached, 40-45 minutes.
45 min
4.
Transfer to a wire rack and let brownie cool completely in pan. Using parchment overhang, lift brownie out of pan and transfer to a cutting board. Cut into 16 squares.
60 min

Ingredients

•1 spray Nonstick vegetable oil spray

•2¼ cups sugar

•1½ cups unsweetened cocoa powder

•1 teaspoon kosher salt

•1 cup unsalted butter

•4 large eggs

•3 tablespoons molasses

•2 teaspoons vanilla extract

•1 cup all-purpose flour

•2 teaspoons ground cinnamon

•2 teaspoons ground ginger

•1 teaspoon baking powder

•½ teaspoon ground cloves

Cooking Instructions

Place a rack in center of oven; preheat to 350°F. Coat a 9x9" baking pan with nonstick spray. Line pan with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Coat parchment with nonstick spray.

10 min

Whisk sugar, cocoa powder, and salt in a large bowl. Melt butter in a medium heatproof bowl in the microwave or in a medium pot over medium heat. Immediately add hot butter to sugar mixture and stir with a wooden spoon or rubber spatula until smooth. Add eggs one at a time, stirring vigorously with spoon or spatula after each addition, until batter is thick, shiny, and smooth. Stir in molasses and vanilla. Using a sifter or fine-mesh sieve, sift in flour, cinnamon, ginger, baking powder, and cloves. Stir until well incorporated, then beat vigorously for 40 strokes.

15 min

Transfer batter to prepared pan; smooth top. Bake brownie until slightly puffed and top is firm to the touch, edges are set, center is moist but not uncooked, and a tester or paring knife inserted into the center comes out with moist crumbs (not runny batter) attached, 40-45 minutes.

45 min

Transfer to a wire rack and let brownie cool completely in pan. Using parchment overhang, lift brownie out of pan and transfer to a cutting board. Cut into 16 squares.

60 min