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Fudgy Spiced Gingerbread Brownies

A single square of rich, dark gingerbread brownies topped with thick, creamy frosting.
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Make these fudgy gingerbread brownies for a cozy winter dessert. This recipe blends rich chocolate with warm gingerbread spices for a chewy, festive treat perfect for holiday baking.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
  3. Whisk in the eggs one at a time until the mixture is smooth and glossy.
  4. In a separate medium bowl, whisk together the cocoa powder, flour, 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. Stir in the molasses and vanilla extract until incorporated. If using, fold in the chocolate chips.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 28 to 32 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
  9. Let the brownies cool completely in the pan on a wire rack.
  10. If making the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk until you reach a smooth, spreadable consistency.
  11. Once the brownies are cool, spread the creamy vanilla frosting evenly over the top. Cut into squares.

Notes

  • For the fudgiest gingerbread brownies, avoid overbaking. The center should remain slightly soft when you remove them from the oven.
  • If you prefer a stronger molasses flavor, substitute 1 tablespoon of the granulated sugar with 1 extra tablespoon of molasses.
  • Dust cooled brownies with powdered sugar instead of frosting for a simpler, classic look.

Nutrition

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