Bready or Not Original: Gingerbread Brownies

Posted by on Nov 23, 2022 in Blog, Bready or Not, brownies, chocolate, cookies | Comments Off on Bready or Not Original: Gingerbread Brownies

These Gingerbread Brownies are the perfect holiday season treat–or make them year-round, because they are just that good.

Bready or Not Original: Gingerbread Brownies

These are soft, moist, and dense in texture. The chocolate flavor hits the tongue first, followed by the pleasant warmth of ginger. The combination is fantastic.

Bready or Not Original: Gingerbread Brownies

If you want to aim for an especially nice presentation, cut off the very edge of the brownies all the way around, then slice the interior into nice squares or rectangles.

Bready or Not Original: Gingerbread Brownies

Unfortunately, someone has to eat those leftover edge pieces. Oh, darn.

Bready or Not Original: Gingerbread Brownies

These gingerbread brownies are soft and delicious, the best parts of two fabulous treats combined into one.
Course: Dessert, Snack
Cuisine: American
Keyword: bars, brownies, gingerbread
Author: Beth Cato


  • 9×13 pan
  • aluminum foil


  • 1 1/2 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa powder sifted
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 4 ounces semisweet chocolate chopped or in chips
  • 8 Tablespoons unsalted butter 1 stick
  • 1 Tablespoon ground ginger
  • 1 cup brown sugar packed
  • 2 large eggs room temperature
  • 1/3 cup unsulphured molasses


  • Preheat oven at 325-degrees. Line 9×13 pan with foil and apply nonstick spray or butter to grease bottom and sides.
  • In a medium bowl, stir together flour, cocoa, salt, baking powder, and baking soda. Set aside.
  • In a microwave-safe bowl in the microwave or on the stovetop in a pot, melt together the chocolate and the butter. Stir in the ginger. Let set to cool for ten minutes, then stir again.
  • In a large mixing bowl, beat together brown sugar, eggs, and molasses. Mix in the chocolate. Stir in the dry ingredients until just combined. Pour batter into the prepared pan and even out.
  • Bake for 24 to 28 minutes. The middle should pass the toothpick test.
  • Let bars cool for several hours, speeding the process in the fridge if desired. Use the foil to lift the contents onto a cutting board for easy slicing. Store in a sealed container.