Yield: 9 brownies
Prep Time: 15 minutes
Cook: 30 minutes
Tessa's Recipe Rundown...
Taste: The brownies have a mild chocolate flavor that when paired with the spices & gingerbread is just the best of both sweet worlds!
Texture: Chewy, fudgy, and rich. The cookies on top become softer as the baked brownies sit.
Ease: Very simple and easy, especially if you already have your gingerbread cookies baked.
Pros: Fun festive twist on classic brownies.
Would I make this again? Definitely.
Christmastime is truly my favorite time of year.
The decor, music, gifts… but most of all the COOKIES!
If I had to pick between a cookie and a brownie, well, I’d pick both.
And that’s how this recipe came to exist!
I had tons of leftover Gingerbread cookies back in November when I was getting ready for the December baking challenge. I was going to just freeze them, but then I thought I might be able to rework them into something even more delicious.
So these Gingerbread Brownies were created! I think they’re super fun and adorable and perfect for any Christmas party or potluck.
Gingerbread Brownies Recipe Tips
Why Your Brownie Pan is SO Important
For this recipe I highly recommend using a metal baking pan. I like this baking pan, or any quality metal baking pan that isn’t too dark in color. The darker the color, the more likely you are to have dry or even burnt edges.
Glass or ceramic baking pans will take LONGER to bake these brownies, and the center may not set properly.
I like to line my pan with parchment or foil, leaving an overhang so I can easily lift out the entire pan of brownies to cut and serve.
Can I Double the Recipe?
You can easily double this recipe and bake in a 9 by 13-inch metal baking pan for about 35 to 40 minutes.
The Gingerbread Cookies
This is the perfect way to use up any leftover gingerbread cookies! My homemade recipe for gingerbread cookies is ultra soft and simple. The baked gingerbread cookies get crumbled into the brownie batter then studded on top for the cutest Christmas brownies ever. Don’t worry, the cookies don’t burn even though they’re kind of being baked a second time. If you do notice the cookies are beginning to brown too much you can tent the pan with aluminum foil while baking.
Also, if the cookies are a few days old, not to worry. Roughly crumble the cookies until you get 1/2 cup and add them into the batter. Then decorate the top of the batter by pressing in more mini gingerbread men. Here’s a link to a set of gingerbread men cookie cutters with a mini size included, but you can find the set or just the mini at many hobby and kitchen supply stores (Hobby Lobby, Michael’s, Sur la Table, Walmart, etc).
Making Brownies Ahead of Time
You can bake and store the brownies in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. The cookies on top become softer as time passes after the brownies have been baked.
More Brownie Recipes
Be sure to check out my Christmas Headquarters page for more holiday baking recipes! 🎄
Photos by Ashley McLaughlin.
Gingerbread Brownies feature a thick and fudgy spiced brownie studded with crumbled gingerbread cookies and topped with adorable mini gingerbread men for a perfectly festive Christmas dessert!
- 10 tablespoons (142 grams) unsalted butter
- 4 ounces (113 grams) semisweet chocolate, chopped
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (95 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup crumbled gingerbread cookies, plus more whole baked gingerbread men for on top
Preheat oven to 350 degrees F. Line a metal 8-inch square baking pan with parchment paper.
In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugars to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined. This helps create that shiny crust on top.
Use a rubber spatula to stir in flour, cocoa powder, salt, cinnamon, and ginger until just combined. Stir in the chopped gingerbread cookies.
Pour into prepared pan and smooth out. Arrange whole baked gingerbread men over the surface. Note: once you press a cookie into the batter it's very difficult to move it without breaking it!
Bake in the preheated oven for 30 minutes. If the gingerbread men begin to brown too much, cover with aluminum foil (though this wasn't an issue for me). Let cool completely before slicing and serving.
You can bake and store the brownies in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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