Bittersweet Gingerbread Brownies

Bittersweet Gingerbread Blondies ~

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! ~

Dark chocolate pairs surprisingly well with the warmth ofย  gingerbread spices and molasses, and while peppermint and cranberries command most of our attention right now, there’s always room for a little bittersweet ๐Ÿ™‚

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 ~

So lets break this thing down…the base is a brownie/gingerbread hybrid,ย  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 ~

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. ~

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.

3.8 from 5 votes

Bittersweet Gingerbread Brownies

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.
Course Dessert
Cuisine American
Yield 9 - 12 brownies
Author Sue Moran



  • 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


  • 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.

Cook's notes

  • If you like you can omit the ganache and sprinkle the gingerbread brownies with powdered sugar.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Don’t forget to pin these Bittersweet Gingerbread Brownies!

Bittersweet Gingerbread Brownies pin

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    Please rate this recipe!

  • Reply
    December 21, 2019 at 10:46 am

    I’ve had these on my to-make list for a while now. I make your recipes all throughout the year but especially tend to gravitate towards them around the holidays. I plan on doubling a batch of these for Christmas. As I typically do, I’ll use my own gluten-free flour blend, plant-based butter, and use full fat coconut milk for the cream. Can’t wait to try it!

    • Reply
      December 21, 2019 at 10:54 am

      Thanks Karla, happy holidays to you and your family!

  • Reply
    September 28, 2018 at 9:53 am

    I absolutely love gingerbread and these look amazing. Can a bittersweet bar be used in place of the chips? I know they have different properties so I wasn’t sure if it would change things. Thanks!

    • Reply
      September 28, 2018 at 9:57 am

      Any chocolate would work, just be sure to chop it in small bits so it will melt in the cream easily. Enjoy ๐Ÿ™‚

  • Reply
    December 30, 2016 at 5:42 am

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

  • Reply
    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
    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
      December 21, 2016 at 5:01 pm

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

  • Reply
    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
      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
      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
          December 21, 2016 at 4:13 pm

          I hear ya ~ I’m hitting the stores before 9am to beat the rush ๐Ÿ™‚

  • 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 ๐Ÿ™‚

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