Traditional Gingerbread Brookies

I’ve always loved how gingerbread and brownies remind me of cozy winter days. When I discovered I could combine these two treats into one dessert, I knew I had to share it with everyone. These gingerbread brookies (that’s brownie + cookie for those wondering!) bring together the best of both worlds – the rich, chocolate goodness of brownies and the warm, spiced flavor of classic gingerbread.

The best part? You’ll get two different desserts without having to make two separate batches of treats. I often make these when I can’t decide which craving to satisfy, or when I want to bring something a little different to holiday gatherings. My kids love helping me make these, especially when they get to swirl the two batters together. It’s like edible art!

Whether you’re a brownie lover, a gingerbread fan, or just someone who enjoys trying new twists on classic desserts, these brookies are sure to make you smile. Plus, they’ll make your kitchen smell amazing – like a coffee shop and bakery rolled into one.

What Kind of Cocoa Powder Should I Use?

For these brookies, you’ll want to use natural unsweetened cocoa powder rather than Dutch-processed cocoa. Natural cocoa powder has a more intense chocolate flavor and works better with the baking soda in this recipe to help the brownies rise properly. If you’re shopping at the supermarket, look for brands like Hershey’s Natural Unsweetened Cocoa or Ghirardelli Premium Baking Cocoa – both will give you great results. Just make sure to avoid hot chocolate mix or sweetened cocoa powder, as these contain added sugar and other ingredients that will throw off the recipe’s balance.

Options for Substitutions

Looking to make these tasty brookies but need to swap some ingredients? Here’s what you can do:

• Whole wheat flour: You can replace this with all-purpose flour in equal amounts. If you want to keep the nutty flavor, try using graham flour or spelt flour instead.
• Molasses: Dark corn syrup or honey can work in place of molasses, though you’ll lose some of that classic gingerbread flavor. If using honey, add 1/4 teaspoon more ground ginger to boost the spice flavor.
• Ground ginger: Fresh grated ginger works too – use 1 tablespoon fresh for every teaspoon of dried. You can also use ginger paste from a tube.
• Cocoa powder: Any unsweetened cocoa powder works here – Dutch process or natural. Just don’t substitute with hot chocolate mix as it contains sugar and won’t give the same results.
• Brown sugar: Out of brown sugar? Mix 1 cup white sugar with 1 tablespoon molasses as a quick substitute. Light or dark brown sugar both work fine.
• Coarse sugar topping: This is optional – you can skip it or use regular granulated sugar, turbinado sugar, or even festive sprinkles instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making brookies is achieving the right texture for both layers – overmixing either the gingerbread or brownie batter can lead to tough, dense cookies instead of the soft, chewy texture we’re after. When combining the wet and dry ingredients, mix just until they’re incorporated, and stop as soon as you no longer see flour streaks. Temperature control is crucial too – using butter that’s too warm will make your dough spread too much, while cold butter won’t cream properly with sugar, so aim for butter that’s soft enough to leave a slight indent when pressed. For the perfect marbled effect, don’t fully combine the two batters – instead, dollop them alternately and give just one gentle swirl with a knife, as too much swirling will muddy the distinct flavors and appearance. Finally, keep a close eye on baking time – these cookies are done when the edges are set but the center still looks slightly underbaked, as they’ll continue to firm up while cooling on the baking sheet.

What to Serve With Brookies?

These gingerbread-brownie hybrids are perfect with a cold glass of milk or a warm cup of coffee, especially during the holiday season. For a cozy dessert spread, serve them alongside a scoop of vanilla ice cream – the warm spices from the gingerbread layer taste amazing with the cool, creamy ice cream. If you’re putting together a dessert platter, these brookies pair nicely with other holiday cookies like snickerdoodles or sugar cookies, since the chocolate and ginger flavors add something different to the mix. For an extra special touch, try drizzling some caramel sauce over the top, which complements both the gingerbread and brownie layers.

Storage Instructions

Keep Fresh: These gingerbread brookies stay good at room temperature for up to 5 days when kept in an airtight container. I like to place a piece of bread in the container – it helps keep the brookies soft and chewy, just like when they first came out of the oven!

Freeze: Want to save some for later? These brookies freeze really well for up to 3 months. Just wrap them individually in plastic wrap and store them in a freezer bag. It’s super handy to grab one or two whenever you’re craving something sweet!

Thaw: When you’re ready to enjoy your frozen brookies, just take them out and let them thaw on the counter for about an hour. If you want them slightly warm, pop them in the microwave for 10-15 seconds – they’ll taste like they’re freshly baked!

Preparation Time	20-30 minutes
Cooking Time	30-35 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 25-30 g
• Fat: 120-130 g
• Carbohydrates: 230-250 g

Ingredients

• 1/3 cup softened unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons molasses
• 1 large egg
• 1 teaspoon vanilla essence
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons ground ginger
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons coarse sugar for garnish
• 1/2 cup melted unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla essence
• 1/3 cup cocoa powder (unsweetened)
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Step 1: Prepare the Baking Pan and Oven

Begin by preheating your oven to 350 degrees Fahrenheit.

Spray a 9×13 inch baking pan with baking spray to ensure that your dessert does not stick to the pan when baking.

Step 2: Make the Brownie Batter

In a mixing bowl, whisk together melted butter, sugar, eggs, and vanilla extract until well blended.

Next, whisk in the cocoa powder, flour, salt, and baking powder until the mixture is smooth and well combined.

Spread this brownie batter evenly into the prepared greased baking pan as the first layer.

Step 3: Prepare the Gingerbread Layer

In your stand mixer, combine the butter and brown sugar, mixing at medium speed for about 1 minute until the mixture is creamed together.

Add in the molasses, eggs, and vanilla extract, and continue mixing until well combined.

In a separate bowl, sift together the flour, whole wheat flour, ginger, baking soda, baking powder, and salt to ensure even distribution of dry ingredients.

Step 4: Combine and Layer the Gingerbread Batter

Lower the speed on your stand mixer to the lowest setting and slowly add in the sifted dry ingredients, mixing until just combined.

Be careful not to over-mix the batter.

Carefully spread this gingerbread batter over the brownie layer in the baking pan, making sure to distribute it evenly.

Sprinkle with sanding sugar for a decorative touch.

Step 5: Bake and Cool

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the dessert comes out clean.

Once baked, allow the dessert to cool in the pan before slicing into bars or squares.

This cooling step helps to set the layers, making it easier to cut and serve.