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.
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.
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.
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.
Gingerbread in any form is one of my favorite ways to celebrate the season. Sometime in November I’ll start making my classic EASY GINGERBREAD COOKIES WITH ROYAL ICING. The dough freezes well, so I can get a head start on my holiday baking. And if you love bundt cakes, my GLAZED GINGERBREAD BUNDT CAKE is a must. A light glaze brings out the details of the pan’s design, and the cake is not only gorgeous, but delicious.
- 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
- 1/2 cup cream
- 1/2 cup bittersweet chocolate chips (you can use semi-sweet chocolate)
- 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.
- 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.
- 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.
- 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.
- Let the brownies cool for 15 minutes in the pan, then remove to a rack to cool completely.
- Give the chilled ganache a good stir, and spread over the top of the cooled brownies. The ganache will firm up as it sits.
- 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.
Make it your own ~
- If you like you can omit the ganache and sprinkle the gingerbread brownies with powdered sugar.