Chocolate Gingerbread Brownies take my popular Gingerbread Brownies and add chocolate! They are rich, fudgy, and full of gingerbread flavor from molasses, ginger, cinnamon, and cloves.A handful of chocolate chips makes every bite extra chocolatey.If you are on a gingerbread kick, there are plenty more Gingerbread Recipes to try! From cookies and cakes to other fun gingerbread treats, these recipes are full of those warm spices and classic molasses flavor.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: Unsalted butter gives the brownies a rich, buttery texture.Melt it and let it cool slightly before mixing.If using salted butter, reduce the added kosher salt slightly.

Sugars: Light brown sugar adds moisture and molasses flavor, while granulated sugar helps with the brownie texture.I recommend using both as written.Molasses: Gives the brownies their classic gingerbread flavor.

Use regular unsulphured molasses, not blackstrap molasses, which can be too strong and bitter.Vanilla: Adds flavor and rounds out the chocolate and spices.Pure or imitation vanilla will work.

Eggs: Use large eggs at room temperature for the best texture.Dutch-processed cocoa powder: Gives the brownies a deep chocolate flavor and color.I recommend Dutch-processed cocoa for this recipe.

All-purpose flour: Gives the brownies str

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