These Gingerbread Brownie Bites are super easy to make and full of warming gingerbread flavors in a fudgy mini brownie bite! With a simple drizzle and some cute sprinkles, they're a perfect Christmas recipe or fall treat.
I love this time of year. As the weather turns colder and the leaves begin to fall from the trees, we turn to warming spices and the wonderful scent of gingerbread. Bliss.
I've used delicious gingerbread spices in these fudgy mini brownie bites to give them a burst of holiday flavor.
They're perfect for Fall, Thanksgiving and Christmas, or any time!
These easy 1-bowl gingerbread brownie bites are so delicious, you're going to love them.
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Why Make This Recipe
Gingerbread brownies are the perfect Fall treat.
The warming spices work so well with the chocolate.
An easy 1-bowl recipe.
Ready in just 20 minutes.
You can decorate them with festive sprinkles.
If you don't have a mini muffin pan, you can cook them in a 9x9-inch pan for 25 minutes, then cut them into squares.
Ingredients
You only need simple ingredients to make these super fudge gingerbread brownie bites!
- Butter - to add a richness to the finished brownies.
- Sugar - just regular granulated white sugar.
- Vanilla extract - adds a great flavor and sweetness.
- Eggs - to help bind the brownies.
- Cocoa powder - for that classic chocolate brownie flavor.
- Flour - regular all purpose flour to add bulk to the recipe.
- Ginger, Cinnamon, Nutmeg, Allspice - for the classic gingerbread flavor.
- To decorate - powdered icing sugar and vanilla
Tools: you'll also need a 12-hole mini muffin pan.
Please scroll down to the recipe card below for the full quantities.
How to Make Gingerbread Brownie Bites
Wondering how to make this brownie recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prep: Preheat the oven to 350 degrees F and spray a mini cupcake pan with non-stick baking spray (alternatively, use a 9x9-inch baking pan and cook for 25 minutes).
Melt: Add the butter and sugar to a medium pot over a medium heat and stir until it’s all melted together and the sugar dissolves, then stir in the vanilla and set aside to cool slightly.
SIFT: Whisk in the eggs, then sift in the cocoa powder, flour and spices and stir to combine.
SPOON: Spoon the brownie mix into the mini cupcake pan and bake for 10 minutes or until the edges are set.
Decorate: Allow to cool in the pan for a few minutes, then remove the brownie bites from the pan and allow to cool completely on a wire rack.
Mix the powdered icing sugar with a few drops of water to form a thick paste. Drizzle over the cooled brownie bites and decorate with sprinkles.
Cook's Tips
Be sure to let the brownie bites cool before decorating with the drizzle.
You can make them dairy free by using dairy free butter.
Make the brownies in a 9" square pan and bake for 25 minutes.
Add different sprinkles for a fun new look.
Try spreading the icing onto the brownies instead of drizzling.
Variations
Swap to brown sugar for a different flavor.
Swap the gingerbread spices for pumpkin pie spice.
Add in a handful of chocolate chips for even more chocolate flavor.
Add a swirl of melted white chocolate to each bite before baking for a pretty look.
Storage & Freezing
Storage: Store the gingerbread brownie bites in an airtight container on the counter for up to 5 days. If they last that long!
Freezing: Freeze the cooked brownies in a sealed bag or container for up to 3 months.
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📖 Recipe
Gingerbread Brownie Bites
Equipment
- Pot
- Whisk
- Sifter
- Mini Muffin Pan
- Oven
Ingredients
- ⅔ cup butter (150 grams)
- ¾ cup white sugar (150 grams)
- 2 teaspoons vanilla extract
- 2 eggs
- ¾ cup unsweetened cocoa powder
- ½ cup all purpose flour (plain flour)
- 1 teaspoon ground ginger
- 1 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons powdered icing sugar
- Star sprinkles
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and spray a mini cupcake pan with non-stick baking spray.
- Add the butter and sugar to a medium pot over a medium heat and stir until it’s all melted together and the sugar dissolves, then stir in the vanilla and set aside to cool slightly.
- Whisk in the eggs, then sift in the cocoa powder, flour and spices and stir to combine.
- Spoon the brownie mix into the mini cupcake pan and bake for 10 minutes or until the edges are set.
- Allow to cool in the pan for a few minutes, then remove the brownie bites from the pan and allow to cool completely on a wire rack.
- Mix the powdered icing sugar with a few drops of water to form a thick paste. Drizzle over the cooled brownie bites and decorate with sprinkles.
Notes
- Be sure to let the brownie bites cool before decorating with the drizzle.
- You can make them dairy free by using dairy free butter.
- Make the brownies in a 9" square pan and bake for 25 minutes.
- Add different sprinkles for a fun new look.
- Try spreading the icing onto the brownies instead of drizzling.
Gina
I had to give these a try because I love anything brownie related! They were so good! I can't wait to make these during the holidays. I know they will be a hit!
Hanna
Chocolate and gingerbread, what a perfect combo! Also, the little stars you used are so cute! Where did you get them?