Gingerbread Brownies are simple to make and have a wonderful festive taste. The fudgy chocolate brownies are full of gingerbread spices and topped with gingerbread cookies.
This gingerbread brownie recipe makes a perfectly spiced dessert that can be taken to a holiday party, given as an edible Christmas gift or served at home.
Add mini gingerbread men or gingerbread cookie crumbles to the gingerbread-spiced fudgy chocolate brownie mixture for a fun holiday look.
Gingerbread is the perfect holiday flavor because it’s warming and comforting. That makes it a great taste to enjoy for the winter months.
Pair it with a decadent brownie and you have an amazing treat that everyone will love!
Why You'll Love This Recipe
The gingerbread cookies on top not only taste great, but look festive.
It uses simple baking ingredients that can be found in all grocery stores.
They are a great treat for kids to help make in the kitchen.
You can give them away as edible gifts to teachers, neighbors, friends and family.
They bake in just 40 minutes.
These brownies have their own blend of gingerbread spice which you can adjust to your tastes.
The brownie batter can be made ahead of time.
Gingerbread brownies can be frozen, if they last that long!
You may have tried Betty Crocker or Martha Steward gingerbread brownies, but I prefer my version that's fudgy, chocolatey and easy! This really is the best gingerbread brownie recipe. Trust me!
Ingredients & Tools
Granulated Sugar & Powdered Sugar: They sweeten up the brownies and help make the texture smooth.
Eggs: Eggs are a classic ingredient for brownies and they help to bind everything together when baking.
Vegetable Oil: Gives the brownies a dense fudgy texture.
Vanilla Extract: Complements the flavors of gingerbread and chocolate and adds sweetness.
All Purpose Flour: (aka plain flour) The main starch component brings the batter together.
Cocoa Powder: Gives the brownies a rich brown color and chocolate flavor.
For the Gingerbread Spice
Ground Ginger: Gives gingerbread it’s classic slightly spicy kick.
Cinnamon: A naturally sweet warming spice that pairs well with ginger.
Nutmeg & Allspice: Both add a little depth of flavor to classic gingerbread.
- 8x8" (20cm) square baking pan
- Mixing bowl
Step By Step Tutorial
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 325°F. Lightly grease or oil an 8x8" (20cm) square baking pan and line with parchment paper.
Whisk the sugar, eggs, oil and vanilla.
In a separate bowl, whisk the flour, cocoa powder, powdered sugar, spices and salt.
Next, pour the dry ingredients into the wet and gently stir until just combined. Don't beat, just ensure there are no streaks of flour showing.
Pour the batter into the prepared pan and add gingerbread men.
Bake for 40 minutes, or until the edges are set but the centre still jiggles slightly.
Be sure to allow the brownies to cool completely before removing from the tray and cutting.
Sometimes cocoa powder and powdered sugar can be a bit lumpy. If yours are lumpy then sift them before adding them to the brownie batter.
The baking pan is best if sprayed and lined with parchment to help prevent sticking.
Use butter or vegan butter instead of oil, for a brownie that is more cake-like.
If the batter looks too dry or thick, add a few tablespoons of water to the mixture.
Make sure that the brownies are completely cooled before removing and cutting into squares.
If you are decorating the brownies with crumbled gingerbread or gingerbread men, make sure you do this BEFORE baking as they will not stick after.
You can make the brownies without the gingerbread cookies baked into them. If you then want to add the cookies, you'll need to spread the cooled brownies with frosting so the cookies stick to it.
They look festive next to these Christmas Tree Shortbread Cookies.
Goes great with a glass of Almond Milk Egg Nog.
Make these Easy Vegan Gingerbread Cookies to place on top.
Use them in a Brownie Parfait.
Serve with a mug of Gingerbread Hot Chocolate.
Add in some white or milk chocolate chips to the brownie batter for an extra dose of chocolatey flavor.
Dust with powdered sugar after baking for a snowy look.
Top with Vegan Cream Cheese Frosting for a decadent treat.
Sprinkle holiday colored sprinkles on top of the brownie batter before baking.
Gluten-Free Gingerbread Brownies: You can make these gingerbread brownies gluten-free by using a 1:1 gluten free flour blend instead of all-purpose flour. You will also need to use gluten-free gingerbread cookies and double-check all other ingredients to ensure they are also gluten-free.
Vegan Gingerbread Brownies: Replace the one egg in this recipe with a vegan egg substitute or a flax egg (for each egg, stir 1 tablespoon of ground flax/flax meal into 3 tablespoons of water and left to sit for 5 minutes). You will also need to use vegan gingerbread cookies and double-check all other ingredients to ensure they are also gluten-free.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storing: You can store cooked brownies in an airtight container in the pantry for up to one week.
Freezing: Cooked brownies can be frozen in a freezer-safe bag with the air taken out, for up to 4 months. To defrost the brownies, just leave them on the counter for 1-2 hours before serving to thaw.
What makes brownies fudgy? A fudgy brownie is one that has a higher amount of fat in the batter and a lower amount of flour. Brownies can either be fudgy or cake-like, depending on the ratio to these ingredients.
Is it better to use butter or oil to make a brownie? Butter will yield more of a cake texture and oil will yield a dense fudgy texture. It is up to your personal preference!
What does gingerbread taste like? Gingerbread is a mellow combination of warming spices. Together they are slightly sweet with a kick that isn't hot. This combination pairs well with any baked goods.
More Gingerbread Desserts
I hope that you love these gingerbread chocolate brownies as much as we do at my house! Seriously, my kids devoured these.
Be sure to check out these other gingerbread recipes too. They're all a great way to make the most of that wonderful seasonal gingerbread flavor.
Easy Gingerbread Brownies
- 1 cup (200g) granulated sugar
- 3 large eggs
- ½ cup (125ml) vegetable oil
- ½ teaspoon vanilla extract
- ¾ cup (100g) all-purpose flour (aka plain flour)
- ⅔ cup (65g) unsweetened cocoa powder
- ½ cup (50g) powdered sugar sifted if lumpy
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon sea salt
- Preheat the oven to 325°F. / 165°C. Lightly spray an 8x8 inch (20cm) square baking pan and line with parchment paper.
- In a medium bowl, whisk the sugar, eggs, oil and vanilla.
- In a separate bowl, whisk the flour, cocoa powder, powdered sugar, spices and salt.
- Pour the dry ingredients into the wet and gently stir until just combined.
- Pour the batter into the prepared pan and spread to the edges. Dot with mini gingerbread men (or broken up larger gingerbread cookies).
- Bake for 40 minutes, or until the edges are set but the centre still giggles slightly. Allow to cool completely before removing from the tray and cutting.
- If there are any lumps in the powdered sugar, make sure you sift them out before adding to the brownie batter.
- The baking pan is best if sprayed and lined with parchment to help prevent sticking.
- For a brownie that is more cake-like, use butter or vegan butter instead of oil.
- If the batter looks too dry or thick, add a few tablespoons of water to the mixture.
- Brownies must be fully cooled before removing and cutting into squares.
- If you are decorating the brownies with crumbled gingerbread or gingerbread men, make sure you do this BEFORE baking as they will not stick after.
Add in some white or milk chocolate chips to the brownie batter for an extra dose of chocolatey flavor. Dust with powdered sugar after baking for a snowy look. Sprinkle holiday-coloured sprinkles on top before baking. To Make it Gluten Free: To make these gingerbread brownies gluten free, use a 1:1 gluten free flour blend instead of all purpose flour. Make sure your gingerbread cookies and all other ingredients are gluten-free. To Make It Vegan: Replace the one egg in this recipe with a vegan egg substitute or a flax egg. Ensure your gingerbread cookies and all other incredients are vegan. Storing: Cooked brownies can be stored in an airtight container in the pantry for up to one week. Freezing: Cooked brownies can be frozen in a freezer-safe bag with the air taken out for up to 4 months. Defrost on the counter for 1-2 hours before serving.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.