These Gingerbread Chocolate Brownies are what happens when fudgy cocoa brownies meet molasses-spiced cheesecake. The base is intensely chocolatey and moist (shockingly rich for a brownie made without melted chocolate), while ribbons of gingerbread cream cheese swirl through the batter, adding pockets of tang and spice. They’re festive, eye-catching, and easier than they look.
Recipe highlights
- Deep, fudgy brownies made entirely with cocoa powder — no melting chocolate necessary.
- Gingerbread cream cheese swirl that adds tartness, warmth, and beautiful marbled ribbons.
- Easy to make, super festive, and perfect for holiday parties or cookie boxes.
- A great make-ahead dessert, as the flavor gets even better on day two.
Recipe overview
⏱️ Prep: ~15 minutes • Bake: 25–30 minutes • Total: ~45 minutes
🍴 Yield: 12-16 squares (8×8″ pan)
💪 Skill level: Beginner
😋 Flavor profile: Deep, fudgy chocolate with warm molasses spice and a little tartness from the cream cheese. Pairs well with: Vanilla ice cream, whipped cream, espresso, chai lattes, Nocino Black Manhattans, holiday cookie boxes.
Gingerbread fan? Try Lemon Glazed Gingerbread and Gingerbread Latte Cake next!
How to make gingerbread chocolate brownies
Find the full ingredients list and detailed recipe instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make this recipe:
- Make the gingerbread cream cheese swirl: Beat softened cream cheese with sugar, egg, molasses, flour, salt, and spices (ginger, cinnamon, cloves). Mix until smooth and lump-free.
- Make the fudgy brownie batter: Whisk melted butter and brown sugar together. Add eggs, molasses, salt and vanilla and mix thoroughly, until thick and ribbony. This step is key to that shiny top and chewy texture! Fold in cocoa powder and flour, until just combined.
- Swirl the brownies: Spread the brownie batter in a lined 8×8 pan. Dollop the gingerbread mixture over the top and use a knife to swirl everything together to create a marbled look.
- Bake: Bake at 350° F for 25-30 minutes, until the edges are set and the center looks slightly underdone.
- Cool and slice: Cool completely before cutting for clean lines.
Pro baking tips for perfect gingerbread brownies
Whisk to ribbon stage for shiny tops. Beat the butter/sugar/eggs mixture until thick, silky, and emulsified. This gives the brownies that signature chewy texture and crackly top.
Don’t overmix the dry ingredients. Fold the flour & cocoa powder in gently to avoid tough, dense brownies.
Use room temperature cream cheese. Make sure your cream cheese is nice and soft so you can whip it easily and eliminate lumps.
Swirl lightly. Try not to over-do the swirling. A light hand will create strong swirls, while too much swirling will cause a more muddled look. Drag your knife through the cream cheese mixture just a couple times for the best look.
Pull the brownies before the center is fully set. Slight underbaking = fudgy texture.
Chill before slicing. You’ll get cleaner, sharper cuts and more distinct swirls.
Substitutions & variations
I always like to encourage you to play with a recipe to make it your own. Here are a few variation ideas for this gingerbread brownies recipe:
Spices: Feel free to mix the spices up however you see fit. If you have pumpkin pie spice, you could substitute ¾ teaspoon for the spices listed in the recipe. Or try adding a pinch of cardamom & black pepper for a chai-like twist.
Cocoa: Dutch-process cocoa gives a deeper chocolate flavor, but natural cocoa works great too. You can also use cacao powder for this.
Cream cheese swirl: Replace molasses with maple syrup for a softer, sweeter flavor.
Add-ins: Fold in chocolate chips or chopped dark chocolate for extra indulgence!
Serving & storage
Serving gingerbread brownies
These brownies are delicious:
- On their own whether warm, cold, or room temperature
- Slightly warm with a scoop of vanilla ice cream
- Served with homemade whipped cream or coffee whipped cream
- Alongside hot cocoa, coffee, or a holiday cocktail (try them with a Nocino Black Manhattan!)
How to store the brownies:
Store brownies at room temperature for 2–3 days in an airtight container.
You can also keep them in the refrigerator for 4–5 days if you like them a bit more solidified, firm, and cold. They’re extra chewy this way!
If you love fudgy brownies, be sure to check out my recipe for Fudgy Sourdough Brownies.
More chocolate dessert recipes you’ll love:
- Mini Chocolate Cakes with Salted Caramel Sauce
- Chocolate Shortbread Cookies
- Brown Butter Sourdough Chocolate Chip Cookies
- Grandma’s Peanut Butter Fingers
- Marble (Chocolate & Vanilla Swirl) Cookies
Did you make these Gingerbread Chocolate Brownies? Please leave a star rating and review below the recipe card. It helps other readers and means so much to me!
Gingerbread Chocolate Brownies
Equipment
- 8×8-inch square pan
Ingredients
Gingerbread Swirl
- 4 ounces cream cheese, soft, room temperature
- 1 egg
- 2 tablespoons sugar
- 2 teaspoons molasses
- 2 tablespoons flour
- pinch of salt
- ¼ teaspoon ground ginger
- ½ teaspoon cinnamon
- pinch of cloves
Brownie Batter
- 4 ounces (½ cup) unsalted butter, melted
- 1 ½ cups brown sugar
- 1 tablespoon molasses
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 cup cocoa powder, sifted
- ½ cup all purpose flour
Instructions
- Prep. Preheat oven to 350 °F and butter the bottom and sides of an 8-inch square pan. Optionally, line the bottom of the pan with parchment for easiest removal of brownies after baking.
- Make gingerbread swirl. Beat 4 oz cream cheese until smooth, 1 minute. Add egg, 2 tbsp sugar, 2 tsp molasses, 2 tbsp flour, pinch of salt, and spices (¼ tsp ginger, ½ tsp cinnamon, pinch cloves). Beat ingredients together until completely smooth. Set aside.
- Make brownie batter. Whisk 4 oz melted butter and 1 ½ cups brown sugar in a large bowl. Add 1 tbsp molasses, 2 eggs, 1 tsp salt, and 2 tsp vanilla. Whisk vigorously until mixture is silky smooth, thick, and ribbony, 1-2 minutes.
- Whisk together 1 cup cocoa powder and ½ cup flour. Gently fold into butter mixture, mixing just until combined.
- Swirl. Spread brownie batter in prepared pan. Dollop gingerbread mixture over top. Use a knife to swirl the batters together lightly, creating a marbled look.
- Bake. Bake brownies until sides are set and middle looks just slightly underdone and shiny, about 25-30 minutes. Cool brownies completely before slicing.
Notes
Did you try this recipe?
Be sure to leave a comment below!
