These One Bowl Gingerbread Brownies start with two mixes that turn into something really amazing. Thick and chewy, with just the right amount of chocolate and the right amount of gingerbread flavor. And these are crazy easy and cookie cutter friendly. A definite Christmas win!
I’m so excited about this recipe ~ I’ve wanted to make a gingerbread brownie for forever, but most of the recipes I’ve found were pretty involved. And called for molasses. Now listen, I have bought molasses for a specific recipe before and then moved it from house to house, never opening it again, until it expired three years later. Molasses is the “fool me once, shame on you, fool me twice, shame on me” of the kitchen pantry supplies in my book. Not doing it again.
A bonus of this is I mentioned to my sister why are there desserts that were blondies and brownies but no gingeries? It felt like one hair color was getting very slighted on the namesake dessert front. (Yes, these are the kind of deep, world-changing thoughts that run through my head.) So, slighted no more, now there are gingeries!
One Bowl Gingerbread Brownies How-To
Grab a 13 x 9 brownie mix – I tested this one with Pillsbury Chocolate Fudge Family Size Brownie Mix. For the gingerbread part, I used the Betty Crocker Gingerbread Cake & Cookie Mix that you can find here. Based on my Hot Chocolate Cookies experiment where the absolute simplest process was the best, I thought I’d start with just mixing the two mixes together and baking it up and seeing what happened.
Simplest is best wins again! I couldn’t stop eating these. They were so deliciously dense and fudgy with just a little bit of crispiness from the oven. The process seriously involves mixing up all your ingredients in the bowl. This does make a very dense dough, so it takes a little arm strength to get it all stirred up — I did about 50 stirs.
Grease up the pan — Baker’s Joy is always a favorite of mine and is available at most grocery stores by the other baking sprays. Pour the batter in and smooth the top.
Bake at 350° for about 30 minutes, or until set. Pull it out of the oven and give it a little dusting of powdered sugar for some holiday flair.
One Bowl Gingerbread Brownies Serving Options
Of course you can just cut these into bars — totally fine. But I like to get really literal with my holiday desserts. What’s a surefire way to make sure everyone knows there’s gingerbread involved and these aren’t your just everyday run of the mill brownies? Get out the gingerbread man cookie cutters and make them cut-out brownies. I did regular size gingerbread brownie men and mini gingerbread brownie men and the shape kept well on both sizes. These are also freezer friendly in case you want to work ahead a bit.
Even if you’re not a crazy gingerbread fan, give these Gingerbread Brownies a go. The chocolate mixes with the spice of the gingerbread and it’s a “can’t stop, won’t stop” holiday cookie that everyone will love. Plus, if your kids are like my kids, they’ll love cutting these into shapes. And since they’re cut after they’re cooked, there’s no stress about handling/squishing/someone sitting on raw cookie dough.
- 1 Betty Crocker Gingerbread Cake & Cookie Mix
- 1 Pilsbury Chocolate Fudge 13 x 9 Family Size Chocolate Fudge Brownie Mix
- 1/2 c water
- 3 T melted butter
- 2/3 c. oil
- 2 eggs
- Powdered Sugar for dusting
- Preheat the oven to 350°
- Grease a 13 x 9 pan (I used Baker's Joy)
- Add all the ingredients into a bowl and stir until well combined, about 50 stirs
- Bake for 30 minutes, or until set
- Dust with powdered sugar
Tools/Supplies I used to make Gingerbread Brownies: