Bittersweet Gingerbread Brownies

Bittersweet Gingerbread Blondies ~ theviewfromgreatisland.com

Bittersweet Gingerbread Brownies ~ these moist and chewy brownies are stepped up with molasses and warm winter spices ~ then topped off with a decadent bittersweet ganache for a unique holiday treat.

Bittersweet Gingerbread Brownies adds a much needed dose of chocolate to the holiday festivities! ~ theviewfromgreatisland.com

Dark chocolate pairs surprisingly well with the warmth of  gingerbread spices and molasses, and while peppermint and cranberries command most of our attention right now, there’s always room for a little bittersweet :)

The flavor of these bittersweet gingerbread brownies reminds me of my chocolate chip pumpkin bread, it’s got the same mingling of dark chocolate and seasonal spices, and it’s a memorable combination.

Bittersweet Gingerbread Blondies ~ theviewfromgreatisland.com

So lets break this thing down…the base is a brownie/gingerbread hybrid,  I snuck in some bittersweet chocolate chips because the bag was sitting there staring at me as I mixed up the batter.  Then after the whole thing is baked and cooled, I poured on a top coat of bittersweet ganache.

Each bite is a sensuous mouthful, with the spices lingering on the tongue ~ these are delightful.

Bittersweet Gingerbread Brownies ~ theviewfromgreatisland.com

These brownies have a fudgey texture thanks to the molasses and the chocolate chips.  They are quite rich, but the bittersweet chocolate keeps them from becoming too sweet.  I think you’re going to love them.

Bittersweet Gingerbread Brownies ~ these moist and chewy brownies are stepped up with molasses and warm winter spices ~ then topped off with a decadent bittersweet ganache for a unique holiday treat. ~ theviewfromgreatisland.com

Bittersweet Gingerbread Brownies

Yield: makes 9-12 brownies

Bittersweet Gingerbread Brownies

Ingredients

    brownies
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1 cup bittersweet chocolate chips DIVIDED (you can use semi-sweet chocolate)
  • 1 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup molasses
  • 2 large eggs
  • 1/4 tsp freshly grated nutmeg
  • 1 tsp cinnamon
  • 1 tsp powdered ginger
  • 1 cup all purpose flour
  • 1/2 tsp salt
    bittersweet ganache
  • 1/2 cup cream
  • 1/2 cup bittersweet chocolate chips (you can use semi-sweet chocolate)

Instructions

  1. Set the oven to 350F Spray and line a 9x9 square baking dish with foil or parchment paper with overhanging edges so you can lift out the cooled brownies for easier cutting.
  2. Melt the butter in a small saucepan and add 1/2 cup of the chocolate chips. Stir to melt. Remove from heat and whisk in the sugars, and molasses. Then whisk in the eggs, one at a time.
  3. Whisk in the spices, and then stir in the flour and salt. Mix just until everything is well combined. Fold in the remaining 1/2 cup chocolate chips.
  4. Spread the batter in the prepared pan. Bake for about 30-33 minutes, just until it is firm in the center, and dry cracks are forming around the edges. Don't over-bake. You can check with a toothpick ~ there should be no wet batter, but fudgey crumbs are ok.
  5. Let the brownies cool for 15 minutes in the pan, then remove to a rack to cool completely.
  6. Give the chilled ganache a good stir, and spread over the top of the cooled brownies. The ganache will firm up as it sits.
  7. To make the ganache, heat the cream until it comes to a boil. You can do this in a small saucepan, or in the microwave. (The cream will boil in just under a minute in the microwave) Take the cream off the heat and add the chocolate chips and let sit for 8 minutes. Whisk the ganache until it is smooth and all the chocolate has melted. Refrigerate for 30 minutes or until thick enough to spread.
http://theviewfromgreatisland.com/bittersweet-gingerbread-brownies/

notes:

  • If you like you can omit the ganache and sprinkle the brownies with powdered sugar.

 

DON’T FORGET TO PIN IT!

Bittersweet Gingerbread Brownies ~ these moist and chewy brownies are stepped up with molasses and warm winter spices ~ then topped off with a decadent bittersweet ganache for a unique holiday treat. ~ theviewfromgreatisland.com

26 Comments

  • Reply
    Jeff
    December 30, 2016 at 5:42 am

    This sounds like a really tasty combination. The ganache on top looks fantastic!

  • Reply
    Thea
    December 23, 2016 at 12:18 am

    Oh my gosh Sue, made a trial run of these today to see if they would work for our Christmas celebration and they are delicious beyond words! Super moist and perfect spice and the chocolate puts them over the edge! We had mini gingerbread men sprinkles that we put on top! These will be great for Christmas! Thank you so much!

  • Reply
    Myan
    December 21, 2016 at 4:15 pm

    I coukdnt wait to try these. For a gluten free option i substituted 1/2c almond meal and 1/2 c buckwheat flour. The texture is perfdct. Very rich. I will cut back a bit in the sugar next time

    • Reply
      Sue
      December 21, 2016 at 5:01 pm

      Thanks so much Myan, it’s great to get such quick feedback!

  • Reply
    Thea
    December 21, 2016 at 3:53 pm

    Sue, I’m scraping making a pecan pie and making these for our Xmas Eve celebration! A few questions; can I double this for a 9×13 pan, approx baking time, and can I make these the day before? Thank you so much, these look amazing!

    • Reply
      Sue
      December 21, 2016 at 4:12 pm

      You can definitely make them the day before. As for the pan size, that’s tricky, especially with brownies. Since these are fairly thin, I’m guessing that you could double the recipe for the 9×13 pan, but they will be a little thicker, I think, and may need longer cooking time. Remember glass pans cook faster, too. Just keep an eye on them and when the edges look done check the middle. It should be firm with no raw batter on a toothpick.

  • Reply
    Lois Houston
    December 21, 2016 at 8:52 am

    These look so good! I don’t have any fresh nutmeg. Would ground nutmeg suffice? And would the ratio be different? Any idea?

    • Reply
      Sue
      December 21, 2016 at 12:00 pm

      Yes, absolutely use the bottled nutmeg, and the amount would be the same. I highly recommend trying fresh nutmeg, sometime, though, Lois, it’s unbelievable.

      • Reply
        Lois Houston
        December 21, 2016 at 12:33 pm

        Thanks! I have used it in the past, just don’t have any and I’m avoiding the grocery store until after Christmas!

        • Reply
          Sue
          December 21, 2016 at 4:13 pm

          I hear ya ~ I’m hitting the stores before 9am to beat the rush :)

  • Reply
    Jennifer @ Seasons and Suppers
    December 21, 2016 at 6:22 am

    Wow! I can only imagine the taste of these. Love the combination of chocolate with gingerbread. Must try these :)

  • Reply
    Angie@Angie's Recipes
    December 21, 2016 at 2:45 am

    That dark chocolate ganache looks to die for!!

  • Reply
    Laura | Tutti Dolci
    December 20, 2016 at 10:37 pm

    What gorgeous brownies, that ganache topping is stunning!

  • Reply
    Robyn Gleason
    December 20, 2016 at 4:04 pm

    Wow, this is just too delicious for words, Sue! These wouldn’t last long in my house and I have a feeling I’m going to be dreaming about these until I make them! Brownies is actually something I can make and with your fantastic additions, I will be the most popular person at the holiday parties. You never fail to amaze me!
    Enjoy your holidays, Sue. Looking forward to working with you in the new year!

    • Reply
      Sue
      December 20, 2016 at 4:20 pm

      Thanks so much Robyn, and I’m looking forward to a delicious 2017 with you too :)

  • Reply
    sippitysup
    December 20, 2016 at 3:14 pm

    Talk about a sweet holiday mashup of favorites. GREG

  • Reply
    2 sisters recipes
    December 20, 2016 at 3:03 pm

    Sue, I have a question. If we don’t have molasses, is there anything else we can substitute? Or just leave it out of the recipe. LMK cause I would like to make a batch for a dinner party this week. Thanks

    • Reply
      Sue
      December 20, 2016 at 4:19 pm

      I’ve gotten a few questions like this lately, and from what I understand you can substitute honey, dark corn syrup, treacle, or maple syrup. I haven’t done this, so I can’t say for sure. It’s a tough question because I love molasses so much I always keep it around!

  • Reply
    2 sisters recipes
    December 20, 2016 at 2:56 pm

    Omg we are drooling over these brownies! They look fantastic! Love the idea of gingerbread spices and the rich chocolate ganache – yum!!
    Wishing you a wonderful holiday this season!

  • Reply
    Tricia @ Saving room for dessert
    December 20, 2016 at 1:48 pm

    I can only imagine how terrific these brownies must be! That rich chocolate ganache with the gingerbread spices – oh yum!

  • Reply
    Sarah
    December 20, 2016 at 11:50 am

    Do you put 1/2 cup of the chocolate chips in with the butter to melt, and then fold in another 1/2 cup of chips, or do you just use 1/2 cup chips in the brownies?

    Thanks for your delicious recipes. Happy Holidays

    • Reply
      Sue
      December 20, 2016 at 11:57 am

      Sorry Sarah, I just rewrote it to make it clearer. 1/2 of the chips get melted, and the other half gets folded into the batter at the end.

  • Reply
    Kim @ The Baking ChocolaTess
    December 20, 2016 at 10:33 am

    Omg…I’m drooling here Sue! Gorgeous brownies! Happy Holidays to you!

    • Reply
      Sue
      December 20, 2016 at 10:42 am

      Happy Holidays to you Kim!

  • Reply
    Chris Scheuer
    December 20, 2016 at 10:23 am

    Decadent and delicious. That’s what came to mind when I saw the first pic of these amazing brownies. Perfect for a holiday celebration, actually anytime!

    • Reply
      Sue
      December 20, 2016 at 10:28 am

      That just about sums these up, thanks Chris!

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