Fudgy Gingerbread Brownies with Vanilla Ice Cream

Gingerbread Brownies

These dark, fudgy brownies combine semisweet chocolate and cocoa with ginger, cinnamon, and a small amount of molasses. An 8-inch pan keeps the slab thick enough to cut into squares that hold together in a short stack. Bake until the edges are set but the center still gives moist crumbs on a tester, then cool the brownies completely before topping a stack with vanilla ice cream.

Prep time: 20 minutes | Bake time: 28–33 minutes | Total time: About 3 hours, including cooling | Yield: 12 squares, or 4 generous servings of 3 squares

Ingredients for Gingerbread Brownies

• 1/2 cup unsalted butter (1 stick; 113g)
• 4 ounces semisweet chocolate, chopped (113g)
• 1/2 cup granulated sugar (100g)
• 1/2 cup packed light brown sugar (100g)
• 2 large eggs
• 2 tablespoons unsulphured molasses (40g)
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour (95g)
• 1/4 cup unsweetened cocoa powder (about 20g)
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• Vanilla ice cream, 1 scoop per plated serving

Optional: 1–2 tablespoons finely chopped crystallized or stem ginger for sharper ginger flavor, and a very light dusting of confectioners’ sugar for serving.

How to Bake Gingerbread Brownies

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C) with a rack in the center. Line an 8-inch square pan, preferably light-colored metal, with parchment, leaving overhang on two sides. Lightly grease the parchment if needed to hold it in place.
2. Melt the butter and chocolate: Melt them together gently in short microwave intervals or in a heatproof bowl over barely simmering water. Remove from the heat and stir until smooth. Let the mixture cool briefly if it feels hot; it should be warm, not hot, when the eggs go in.
3. Mix the wet ingredients: Whisk both sugars into the chocolate mixture. Whisk in the eggs one at a time, followed by the molasses and vanilla, until evenly combined and glossy.
4. Fold in the dry ingredients: In a separate bowl, whisk the flour, cocoa, ginger, cinnamon, nutmeg, and salt. Fold into the chocolate mixture just until no dry streaks remain. Fold in the chopped ginger, if using. Avoid prolonged mixing; the batter will be thick.
5. Bake: Spread the batter evenly in the pan and bake uncovered for about 28–33 minutes. Start checking at 27 minutes. The edges should be set and the center should no longer look wet; a tester inserted near the center should come out with moist crumbs, not raw batter.
6. Cool and serve: Cool completely in the pan, ideally for about 2 hours. Lift out the slab by the parchment and cut into 12 squares. For each generous plated serving, stack 3 squares and top with a scoop of vanilla ice cream just before serving. Dust lightly with confectioners’ sugar, if desired.

How to Tell When the Brownies Are Done

A clean toothpick is not the goal for these fudgy brownies. Remove the pan when the edges are set and the center looks just set, with moist crumbs rather than wet batter on a tester. The center will firm further as the brownies cool; baking until the tester is clean can leave them dry.

Why the Pan Size Matters

The 8-inch square pan gives the brownies their planned thickness. A 9-inch pan spreads the batter more thinly, so it may bake sooner and produce less fudgy squares. A dark-colored pan can brown the edges more quickly than a light-colored metal pan; begin checking early and use the doneness cues rather than the clock alone.

Serving Gingerbread Brownies

Wait until the slab is fully cool before cutting and stacking it; warm fudgy squares can crumble or slump. Add the ice cream at the table so it sits on top of the stack rather than melting during storage. A single square also makes a smaller serving.

For another chocolate dessert, try these Hot Chocolate Cookies with Marshmallow Topping.

How to Store Gingerbread Brownies

Store completely cooled brownies in an airtight container at room temperature for about 3–4 days. Keep the ice cream separate. You can bake and cool the slab ahead, then cut and stack the squares when ready to serve.

To freeze, wrap cooled individual brownies or the uncut slab well and freeze for up to 3 months. Thaw at room temperature for a few hours, then add the ice cream just before serving.

Nutrition

Approximate nutrition per generous serving of 3 brownie squares with an estimated 1/2-cup scoop of vanilla ice cream: 845 calories, 11g protein, 43g fat, and 113g carbohydrates. Approximate values per 100g: 365 calories, 5g protein, 19g fat, and 49g carbohydrates. Values vary with ingredient brands, portion size, and the amount of ice cream served.