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.
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
- 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.
Notes
- If you like you can omit the ganache and sprinkle the gingerbread brownies with powdered sugar.
Don’t forget to pin these Bittersweet Gingerbread Brownies!
That dark chocolate ganache looks to die for!!
What gorgeous brownies, that ganache topping is stunning!
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!
Thanks so much Robyn, and I’m looking forward to a delicious 2017 with you too 🙂
Talk about a sweet holiday mashup of favorites. GREG
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
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!
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!
I can only imagine how terrific these brownies must be! That rich chocolate ganache with the gingerbread spices – oh yum!
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
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.
Omg…I’m drooling here Sue! Gorgeous brownies! Happy Holidays to you!
Happy Holidays to you Kim!
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!
That just about sums these up, thanks Chris!