Gingerbread Brownies
Serves 16
30 mins prep
30 mins cook
60 mins total
These gingerbread brownies have a spiced gingerbread cookie bottom, a rich fudgy brownie in the middle, and adorable cut out gingerbread man shapes on top. They're the perfect, festive holiday and Christmas brownies. So fudgy and packed full of spice, molasses and rich chocolate flavor! You never have to decide between gingerbread cookies and brownies anymore, especially because you can decorate these just like cookies.
Gingerbread cookie dough
Fudgy brownie batter
Gingerbread Cookie Dough
In a large bowl or standmixer, combine softened butter, granulated sugar, brown sugar, and salt. Beat well to combine until light, creamy, and fluffy. Scrape down the bowl well.
cup unsalted butter
cup granulated sugar
cup brown sugar
tsp sea salt
Add the egg into the butter and sugar mixture, beat well to combine. Add vanilla extract, molasses, ginger, cinnamon, nutmeg, cloves, and cardamom (optional). Mix well.
large egg
tsp pure vanilla extract
cup molasses
tsp ginger
tsp cinnamon
tsp nutmeg
tsp cloves
tsp cardamom
Sift flour and baking soda right into the same bowl. Mix together to form a sticky dough. Scrape down the sides of the bowl and mix again to ensure an even mixture.
cup all purpose flour
tsp baking soda
Transfer about half a cup of cookie dough onto parchment paper. Cover it with another piece of parchment paper and roll it out to about 1/4" thick. Pop it into the freezer for about 10 minutes to firm up.
Line an 8" or 9" square baking pan with parchment paper, leaving long handles on the sides. This will allow you to lift the brownies out when they're ready. Preheat the oven to 355°F (180°C).
Remove the frozen disc of cookie dough from the freezer. Use a mini gingerbread cookie cutter to cut out gingerbread shapes. Set the cut out gingerbread cookies on a parchment lined baking sheet in the fridge. Add the cookie scraps into the rest of the cookie dough.
Press the cookie dough into an even layer in the bottom of the lined baking pan. Set aside.
Brownie batter step by step
Combine butter and chocolate in a saucepan or microwave safe bowl. Heat on very low heat on the stove top stirring constantly to melt. Let cool until only slightly warm- you don't want it to cook the eggs.
cup unsalted butter
cup semisweet chocolate chips
In a separate large bowl, combine eggs, brown sugar, granulated sugar, salt, and vanilla. Whisk well- you can do this by hand with a wire whisk.
large eggs
cup granulated sugar
cup brown sugar
tsp pure vanilla extract
tsp sea salt
Pour the melted chocolate and butter mixture into the eggs and sugar. Whisk to combine.
Sift flour and cocoa powder into the same bowl and fold to create a brownie batter.
cup all purpose flour
cup cocoa powder
Spread brownie batter evenly on top of the gingerbread cookie dough inside the baking pan.
Top with cut out gingerbread men and bake for 32-37 minutes-until the edges are set and the middle is puffed and a little jiggly.
Let cool completely. Whisk together 1 cup of powdered sugar and 2 tablespoons of cold whipping cream to form a thick paste. If it doesn't come together add another tablespoon of cold whipping cream. Then whisk it until it's really thick, about 10 seconds by hand. Transfer it into a piping bag or zipper bag with the end cut off and pipe borders and buttons on the gingerbread man.
Cut the gingerbread brownies into 9 or 16 squares and enjoy! For extra dean cuts, freeze the brownies and clean the knife before each cut.
cup powdered sugar
tbsp heavy whipping cream
