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