Description
These Gingerbread Brownies are everything I crave in December: rich, fudgy chocolate with a warm medley of gingerbread spices, crowned with a swirl of eggnog buttercream. It’s like Christmas in every single bite. Whether you're baking for a cookie swap, gifting homemade treats, or just cozying up with a cup of cocoa, these brownies deliver festive comfort wrapped in velvet chocolate.
Ingredients
Units
Scale
For the Gingerbread Brownies:
- 1/2 cup unsalted butter
- 2 tablespoons vegetable oil (or avocado/canola oil)
- 1 cup granulated white sugar
- 1/4 cup light brown sugar (lightly packed)
- 1/2 tablespoon pure vanilla extract
- 2 large eggs
- 1 large egg yolk
- 10 tablespoons unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon instant espresso powder (optional)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/8 teaspoon black pepper
- 2 oz 85% dark chocolate, melted
For the Eggnog Buttercream:
- 6 tablespoons unsalted butter, room temp
- 1/2 tablespoon pure vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 30 tablespoons powdered sugar (approx. 1 3/4 cups + 2 tbsp)
- 1 1/2 tablespoons eggnog or heavy cream
Other:
- Festive Christmas sprinkles
Instructions
For the Gingerbread Brownies:
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving overhang on all sides.
- Melt butter until very hot. In a mixing bowl, whisk both sugars with hot butter until glossy—about 2 minutes.
- Whisk in vanilla, eggs, and yolk until smooth.
- Add cocoa powder, flour, salt, espresso powder, and spices. Stir until just combined.
- Fold in melted chocolate.
- Spread batter into pan, smooth the top. Bake for 25–30 minutes until edges are set and center looks puffed but slightly underbaked.
- Let cool completely before frosting.
For the Eggnog Buttercream:
- In a bowl, beat butter, vanilla, nutmeg, salt, powdered sugar, and eggnog until fluffy and smooth—about 2–3 minutes.
- Scoop into a piping bag with desired tip.
To Decorate:
- Cut cooled brownies into 16 squares.
- Pipe a rosette of buttercream onto each brownie.
- Top with festive Christmas sprinkles.
Notes
Store in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days. Freeze for up to 3 months. Enjoy chilled or let come to room temp. Microwave 5–10 seconds without frosting if desired.
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 24g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg