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Festive Chocolate Gingerbread Brownies

Prep Time30 mins
Cook Time25 mins
Total Time55 mins


  • 350 g cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 285 g unsalted butter at room temperature
  • 275 g cups packed light-brown sugar
  • 125 g cup plus 2 tablespoons granulated sugar
  • 2 large eggs plus 1 large egg yolk
  • 1 1/4 teaspoons pure vanilla extract
  • 75 ml black treacle
  • 280 g chocolate cut into small chunks or use equivalent in chocolate chips


  • Preheat oven to 180 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray.
  • Line bottom with parchment cut to fit, and coat parchment.
  • Whisk together flour, baking soda, salt, and spices.
  • Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy.
  • Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed.
  • Beat in vanilla and black treacle.
  • Reduce speed to low.
  • Gradually add flour mixture, and beat until just combined.
  • Stir in chocolate.
  • Spread batter into prepared pan.
  • Bake until edges are golden, about 25 minutes.
  • Let cool completely in pan on a wire rack.
  • Cut into squares.


These are very easy to make once you have all the ingredients. I used a smaller tin so my brownies were thicker than the recipe. If you use a bigger brownie thin, the batter will spread thinner and will cook faster.
Recipe inspired by Martha Stewart's White Chocloate Gingerbread Blondies