These Gingerbread Chocolate Swirl Brownies are the ultimate holiday mashup, combining a rich, fudgy chocolate base with a spiced cream cheese layer. The addition of molasses and warming spices transforms a standard brownie into a festive dessert that tastes like Christmas.
With a beautiful marbled top and a dense, chewy texture, these bars are a show-stopping addition to any holiday cookie tray.
Recipe Details
- Flavor Profile: A deep, dark chocolate flavor is complemented by the warmth of ginger, cinnamon, cloves, and molasses in the creamy cheesecake swirl.
- Texture: The brownie base is dense and fudgy, while the gingerbread swirl adds a smooth, creamy contrast.
- Time: 20 minutes prep, 30 minutes bake time.
- Difficulty: Intermediate. The batter comes together easily, but achieving the perfect marble swirl takes a gentle touch.
What You’ll Need
To make this recipe, you will need an 8-inch square baking pan and parchment paper for easy removal. You will need two bowls: a medium one for the cream cheese mixture and a large one for the brownie batter. A whisk is essential for the brownie base to get that glossy crust, while a hand mixer works best for smoothing out the cream cheese.
Ingredient Notes
- Cream Cheese – Use a block of cream cheese and ensure it is soft and at room temperature. This is crucial for a smooth gingerbread layer without lumps.
- Molasses – This ingredient is used in both layers to provide moisture, a chewy texture, and that signature deep, earthy gingerbread flavor.
- Cocoa Powder – Sifting the cocoa powder is highly recommended to prevent bitter dry pockets in the batter.
- Brown Sugar – Using all brown sugar in the brownie base creates an incredibly moist and chewy texture compared to white sugar.
- Butter – Unsalted butter allows you to control the salt level. It is melted, so no need to wait for it to soften.
- Spices – A blend of ground ginger, cinnamon, and cloves gives the swirl its “gingerbread” kick.
Add-ins and Substitutions
- Spice Blend – If you have a pre-made gingerbread spice mix or pumpkin pie spice, you can substitute the individual spices in the swirl.
- Chocolate Chips – For extra decadence, fold a handful of semi-sweet chocolate chips into the brownie batter before spreading it in the pan.
- Nuts – Chopped pecans or walnuts can be sprinkled on top for added crunch.
How to Make Gingerbread Chocolate Swirl Brownies
- Prep: Preheat oven to 350 °F and butter the bottom and sides of an 8-inch square pan. Optionally, line the bottom of the pan with parchment paper for easiest removal of brownies after baking.
- Make Gingerbread Swirl: Beat the 4 oz softened cream cheese in a medium bowl until smooth, about 1 minute. Add the egg, 2 tbsp sugar, 2 tsp molasses, 2 tbsp flour, pinch of salt, and spices (¼ tsp ginger, ½ tsp cinnamon, pinch cloves). Beat these ingredients together until completely smooth. Set aside.
- Start Brownie Batter: Whisk 4 oz (1/2 cup) melted butter and 1 ½ cups brown sugar in a large bowl. Add 1 tbsp molasses, 2 eggs, 1 tsp salt, and 2 tsp vanilla.
- Whisk Vigorously: Whisk the wet mixture vigorously until it is silky smooth, thick, and ribbony. This should take 1-2 minutes.
- Add Dry Ingredients: Whisk together the 1 cup sifted cocoa powder and ½ cup flour. Gently fold this into the butter mixture, mixing just until combined.
- Swirl: Spread the chocolate brownie batter into the prepared pan. Dollop the gingerbread mixture over the top. Use a knife to swirl the batters together lightly, creating a marbled look.
- Bake: Bake the brownies until the sides are set and the middle looks just slightly underdone and shiny, about 25-30 minutes.
- Cool: Cool brownies completely before slicing.
Pro Tip: The step of whisking the butter, sugar, and eggs vigorously for 1-2 minutes is the secret to a good brownie. This dissolves the sugar and creates that coveted shiny, crackly top crust.
Recipe Tips
- Don’t Over-Swirl: When marbling the batters, less is more. If you use the knife too much, the colors will muddify and mix together rather than remaining distinct swirls.
- Check Doneness: Brownies continue to cook as they cool. Pull them out when the middle still looks slightly underdone to ensure they stay fudgy rather than cakey.
- Cooling is Key: Because of the cream cheese layer and the fudgy center, these need to be completely cool before cutting, or they will fall apart.
FAQs
- Can I double this recipe? Yes, you can double the ingredients and bake it in a 9×13-inch pan, though you may need to add a few minutes to the baking time.
- How do I store these? Because of the cream cheese swirl, these brownies should be stored in an airtight container in the refrigerator for up to 5 days.
- Can I freeze them? Yes, slice the cooled brownies and wrap them individually in plastic wrap. Freeze for up to 3 months.
Serving Suggestions
- Hot Cocoa: Serve alongside a mug of hot chocolate for a cozy winter treat.
- Whipped Cream: A dollop of fresh whipped cream helps cut the richness of the chocolate and molasses.
- Ice Cream: Warm slightly and serve with vanilla or cinnamon ice cream.
Make This Recipe in Advance
- Bake Ahead: These brownies are actually better the next day after the flavors have had time to meld and the texture has set.
- Chill: Bake them a day ahead and keep them in the fridge. Slice them cold for the cleanest cuts.
Gingerbread Chocolate Swirl Brownies
- Total Time: 50 minutes
- Yield: 16 Brownies 1x
- Diet: Vegetarian
Description
These Gingerbread Chocolate Swirl Brownies are the ultimate holiday mashup, combining a rich, fudgy chocolate base with a spiced cream cheese layer. The addition of molasses and warming spices transforms a standard brownie into a festive dessert that tastes like Christmas. With a beautiful marbled top and a dense, chewy texture, these bars are a show-stopping addition to any holiday cookie tray.
Ingredients
Gingerbread Swirl
- 4 ounces cream cheese, soft, room temperature
- 1 egg
- 2 tablespoons sugar
- 2 teaspoons molasses
- 2 tablespoons all-purpose flour
- Pinch of salt
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- Pinch of cloves
Brownie Batter
- 4 ounces (1/2 cup) unsalted butter, melted
- 1 1/2 cups brown sugar
- 1 tablespoon molasses
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup cocoa powder, sifted
- 1/2 cup all-purpose flour
Instructions
Prep
Preheat oven to 350°F (175°C). Butter the bottom and sides of an 8-inch square pan. For easy removal, line the bottom of the pan with parchment paper, leaving an overhang on the sides.
Make Gingerbread Swirl
In a medium bowl, beat the 4 oz softened cream cheese until smooth, about 1 minute. Add the egg, 2 tablespoons sugar, 2 teaspoons molasses, 2 tablespoons flour, pinch of salt, ginger, cinnamon, and cloves. Beat until completely smooth. Set aside.
Start Brownie Batter
In a large bowl, whisk together the 4 oz (1/2 cup) melted butter and 1 1/2 cups brown sugar. Add 1 tablespoon molasses, 2 eggs, 1 teaspoon salt, and 2 teaspoons vanilla.
Whisk Vigorously
Whisk the wet mixture vigorously for 1-2 minutes. It should become silky smooth, thick, and ribbony. This step is crucial for creating the shiny, crackly top.
Add Dry Ingredients
Whisk together the 1 cup sifted cocoa powder and 1/2 cup flour. Gently fold this dry mixture into the butter mixture, mixing just until combined. Do not overmix.
Swirl
Spread the chocolate brownie batter into the prepared pan. Dollop the gingerbread mixture over the top. Use a knife or skewer to swirl the batters together lightly to create a marbled look.
Bake
Bake for 25 to 30 minutes. The brownies are done when the sides are set and the middle looks just slightly underdone and shiny.
Cool
Allow the brownies to cool completely in the pan before slicing.
Notes
The Secret to Shiny Brownies: Do not skip the vigorous whisking step (Step 4). Dissolving the sugar into the eggs creates that coveted paper-thin, shiny crust on top of the brownies.
Swirling Technique: Less is more when marbling. If you drag the knife through the batter too many times, the colors will muddify. Aim for distinct ribbons of white and dark batter.
Cooling is Crucial: Because these brownies have a fudge center and a cheesecake swirl, they must be completely cool before cutting. If you cut them warm, they will fall apart.
Storage: Due to the cream cheese layer, store these brownies in an airtight container in the refrigerator for up to 5 days. They taste even better the next day!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Brownie
- Calories: 215
- Sugar: 24g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: gingerbread brownies, chocolate swirl brownies, christmas baking, holiday dessert recipe, molasses brownies, spiced cream cheese brownies, fudgy brownie recipe
