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Gooey Chocolate Gingerbread Brownies with Chocolate Chips, a Spiced Brownie Batter, and Gingerbread Men on top! 

I love Gingerbread. I love everything about Gingerbread. I love a crunchy Gingerbread biscuit that you can dunk in a hot drink, or a softer Gingerbread cookie that you can just devour… Cheesecake, Cake, and so on. I love it. Gingerbread Brownies?! Oh my days. 

It’s been a good while since I have made anything Gingerbread themed… just joking. It’s been less than a week. I have a problem! I love eating Gingerbread all year round don’t get me wrong, but as soon as it’s Christmas I am just completely obsessed! 

Gingerbread can often be one of those things that people aren’t a fan of because of the spiciness… it can be a little too much sometimes, which I get…but I have grown to love it. 

When I was younger, I wasn’t a massive fan of it all, or I preferred a much tamer version with a lot less spice. Now when I bake anything Gingerbread themed it’s got a whole lot more inside it, and so much more taste! 

My Gingerbread Millionaires shortbread for example looks quite tame, but the shortbread is packed with flavour, bringing it to a whole new level! Gingerbread Men are delicious on their own, but with the added treacle and such like, they are so different again themselves! 

I wanted to create some brownies that were super chocolatey, gooey and delicious.. but had that distinct flavour. I didn’t want to mess with my favourite brownie recipe at all, so followed the same idea but just changed some bits ever so slightly. 

When I am making a flavoured brownie such as these, or my Biscoff Brownies, I like using light brown sugar. It works in the exact same way, but it enhances the flavour of the brownies. If making classic flavours though, I stick to caster sugar. 

The brownie itself is very easy to make – and explained much better in my Triple Chocolate Brownies post (part of the back to basics series) and it’s so easy!

Some people can struggle when baking brownies, but as long as you stick to the recipe (such as using dark chocolate, not milk), and you whip the mixture up enough, and fold it carefully, there is no reason your brownies won’t work! 

Sometimes ovens can cause a problem with brownies – but they can cause issues with a lot of bakes. When I rented my first house, the oven was out by nearly 50ºC which is INSANE. I had to buy a new oven because it was so bad and the landlord wouldn’t! 

As always, the decoration on the top of my brownies is completely optional – I just wanted to make sure they looked gingerbread themed. It makes the bake ‘sell’ a lot easier as a recipe, when people know what it is in the photo! 

I used shop-bought mini gingerbread men for the decoration, but you can make your own, or use whatever else you fancy instead! The possibilities are endless – and I hope you enjoy them! x

Gingerbread Brownies!

Gooey Chocolate Gingerbread Brownies with Chocolate Chips, a Spiced Brownie Batter, and Gingerbread Men on top! 
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Category: Traybakes
Type: Brownies
Keyword: Christmas, Gingerbread
Prep Time: 15 minutes
Cook Time: 30 minutes
Decorating Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 16 Pieces
Author: Jane's Patisserie

Ingredients

  • 200 g Unsalted Butter/Stork
  • 200 g Dark Chocolate
  • 3 Large Eggs (or 4 medium)
  • 275 g Light Brown Sugar
  • 90 g Plain Flour
  • 35 g Cocoa Powder
  • 3 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 1 tsp Nutmeg
  • 250 g Chocolate Chips (I used Milk)

Optional Decoration

  • 75 g Melted Chocolate
  • Gingerbread Men
  • Gingerbread Crumbs

Instructions

  • Preheat your oven to 180C/160C Fan, and line a 9x9" square tin with parchment paper!
  • Add your Butter and Dark Chocolate to a bowl, and melt till smooth - I use the microwave on 30 second bursts. Alternatively, add them to a pan and melt till smooth. Leave to cool.
  • Add your Eggs and Sugar to a large bowl, I use my stand mixer, and whisk for a few minutes till the mixture has doubled in size, is alot paler, and leave a trail for a few seconds when you lift the whisk out of it. It needs to be a thick mousse!
  • Carefully fold in your cooled Chocolate mix, and then carefully fold in the Flour, Cocoa Powder, and spices.
  • Once everything is folded in - add in your chocolate chips, and fold again.
  • Pour the micture into the tin, and bake in the oven for 25-30+ minutes until baked through. Sometimes it can take a bit longer.
  • Once baked, leave to cool in the tin.
  • Once cooled, I drizzle on my melted chocolate, and add a mini Gingerbread Man for each slice, and some gingerbread crumbs!

Notes

  • These brownies are based on my Triple Chocolate Brownies!
  • These will last for 5-7 days usually! 
  • I store these at room temperature so that they don't dry out!
  • The decoration is completely optional. 
  • Some brownies can take longer to bake in some ovens as mentioned in the post - if they are extremely under-done at 30 minutes though, you probably over mixed the mixture. 
  • I use this 9" square tin for this recipe

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

28 Comments

  1. A on March 6, 2021 at 4:17 am

    Hi Jane, how do you cut the brownies so smoothly? Do you refrigerate before cutting them or leave them to cool overnight? Thanks!

    • Jane's Patisserie on March 6, 2021 at 12:19 pm

      Yes I often do – but I do also use a large sharp knife with one simple cut down for best results!



    • A on March 8, 2021 at 3:03 am

      Sorry, was that a yes to leaving then out overnight or refrigerating them?



    • Jane's Patisserie on March 8, 2021 at 7:38 pm

      Oh sorry haha I often leave them in the fridge over night!



  2. Tami on March 5, 2021 at 2:39 am

    Hi, I love how cleancut and fudgy they look. Do you refrigerate the brownies by any chance and then cut or keep them out overnight?

  3. Lissie Greeno on December 23, 2020 at 7:39 am

    5 stars
    Love the ginger kick in these and made 3 batches as gifts for friends yesterday!
    They are gooey, and delicious. Might have made myself a tester batch too 😉

  4. Sharon Kennedy on December 7, 2020 at 9:16 pm

    5 stars
    Having a real taste for gingerbread at the mo and the chocolate and spice mix make these brownies absolutely delicious. They are beautifully fudgy and are fantastic with or without the chocolate chips.

  5. Annie on December 6, 2020 at 12:47 pm

    4 stars
    Hi Jane. I’ve made these twice now but I can’t get the eggs and sugar to double in size and form a mousse. I’ve used my electric hand whisk for a solid five minutes but they didn’t really change after the first two minutes. Any ideas what the issue might be? Thanks! Xx

    • Jane's Patisserie on December 6, 2020 at 2:41 pm

      Are you sure you are using the correct type of sugar? It’s obvious when the change happens as the colour is much much lighter and when you lift the whisk out of the bowl it leaves a trail for a few seconds!



    • Sue on June 5, 2021 at 10:13 pm

      I’ve also had same problem 🤷‍♀️



    • Jane's Patisserie on June 10, 2021 at 11:01 am

      Hey, I don’t understand why this is happening as if the correct ingredients are used and an electric whisk it is obvious when it happens. It may be worth checking what your using xx



  6. Emily GRAY on December 1, 2020 at 1:03 pm

    Hi Jane,

    Which specific Gingerbread Men did you use? Were they Mcvities or a supermarket own? I’ve just got some Tesco ones and they’re quite large. I doubt they’d fit on the brownies 🤔 I was hoping for the same size as yours.

    Emily 🙂

    • Jane's Patisserie on December 1, 2020 at 1:24 pm

      I honestly can’t say for certain – I’ve bought mcvities, Tesco, Sainsburys and Asda ones and they all seemed the same size to me!



  7. Hannah on September 18, 2020 at 11:02 am

    5 stars
    Hi Jane!
    I LOVE your recipes and I’m wanting to do a brownie/blondie stack on top of a carrot cake, do you think this recipe – minus the ginger – would give a carrot cake taste? I’m thinking it’s a toss up between these brownies (less ginger) or your cheesecake brownies!

    • Jane's Patisserie on September 18, 2020 at 1:43 pm

      To be honest I think the flavouring would be nice with a carrot cake as it is – but you could always change up the spices to make it better fit! x



  8. Hayley on May 15, 2020 at 9:34 am

    4 stars
    These are really cute, and the brownie came out beautifully! The spicing was a bit strong for my liking so think next time I’ll keep the ginger but halve the amount of cinnamon and nutmeg. Thank you for sharing!

  9. Veronica on December 22, 2019 at 3:03 am

    Hi!
    I would love to make this brownie with a ginger cookie layer, I took the idea from the slutty brownie ; )
    By chance, do have any suggestion for the ginger layer?
    Thank you!

  10. Heather on December 2, 2019 at 6:50 pm

    5 stars
    Just made these and they are fab . Used diced stem ginger for the chunks, extra ginger kick .

    • Zara on January 12, 2020 at 10:40 am

      Did you used stem ginger on top of the ginger already in the recipe? And how much did you use if you don’t mind me asking? I’m making this in a couple days 😊



    • Jane's Patisserie on January 14, 2020 at 12:27 pm

      I did, because I loveee the ginger flavour. Depending on how strong you want it maybe 1-2tsp chopped?!



  11. Rachel Dore on November 26, 2019 at 9:38 am

    hello
    for the melted chocolate on top, do you use dark or milk please?

    thanks
    Rachel

    • Jane's Patisserie on November 26, 2019 at 7:07 pm

      I used milk for these, but you can use either!



  12. M Hagger on November 21, 2019 at 8:52 am

    I cant wait to try this recipe, especially since trying the Cadburys gingerbread chocolate bar! Have you put bits of broken gingerbread men in your brownies, or are those just chocolate chips?

    • Jane's Patisserie on November 21, 2019 at 9:12 am

      Ooh yes!! Just chocolate chips as the recipe says x



  13. Kate on November 17, 2019 at 2:58 pm

    5 stars
    Absolutely amazing!! As is everything else you do!
    Didn’t have any gingerbread so used some Christmas sprinkles and melted chocolate! One of my favourites!

  14. Caroline on November 17, 2019 at 1:56 pm

    5 stars
    I made these last night and they were in instant hit with the family and neighbours. First time I’ve made Brownies and took a bit longer in the oven but the result was well worth it!! Made some lemon icing to drizzle on the top but have to say they were delicious with or without.

  15. Sheiva on November 16, 2019 at 10:54 am

    5 stars
    This recipe looks incredible as always and I will definitely be baking this in the run up to Christmas. Can I ask where you buy your mini gingerbread men from? Also do you have a go to recipe for a gingerbread house?

    • Jane's Patisserie on November 16, 2019 at 4:01 pm

      Most supermarkets sell them in the seasonal aisle! I’ve bought them from Asda, Tesco, Sainsburys etc!



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