Brownie-Inspired Ginger Cookies Recipe

If you are a huge fan of brownie cookies, there’s a whole other world of experimenting waiting for you! In this cookie recipe, give your usual chocolate cookies a twist with this brownie-like texture. It goes well with some good toppings, but, skip the nuts and go for candied gingers instead!

Brownie-Inspired Ginger Cookies Recipe

Brownie-Inspired Ginger Cookies

A brownie cookies recipe with spicy and sweet candied gingers make perfect holiday treats!

Prep: 20 mins
Cook: 20 mins
Total: 40 mins


  • 8 oz dark chocolate bars, shaved
  • 4 oz dark chocolate chips
  • oz candied ginger, chopped
  • 2 eggs, at room temperature
  • ½ cup granulated sugar
  • cup all-purpose flour
  • cup cocoa powder
  • ¼ cup brown sugar
  • ¼ cup unsalted butter, at room temperature, divided
  • 1 tbsp ginger, grated, fresh
  • 1 tsp vanilla extract
  • ¾ tsp baking powder
  • ½ tsp salt
  • cooking spray
  • water, for boiling


  1. Preheat the oven to 350 degrees F and prepare a pot with boiling water.

  2. Grease a baking tray with cooking spray and line it with parchment paper.

  3. Sift together flour, cocoa powder, baking powder, and salt. Set aside.

  4. Transfer the shaved chocolate and 2 tablespoons of butter into a heat-proof mixing bowl. Place this on top of the pot with boiling water, and whisk until evenly melted. Ensure that the boiling water does not touch the bottom of the bowl. Set aside.

  5. In a large mixing bowl, cream together the remaining butter and both sugars using a hand beater. Cream for 8 to 10 minutes or until pale and fluffy.

  6. Add eggs, melted chocolate, vanilla extract, and grated ginger. Continue creaming.

  7. Fold in sifted flour mixture into the wet mixture until evenly incorporated.

  8. Lastly, fold in the chocolate chips until evenly incorporated.

  9. Portion roughly 2 ounces of cookie dough onto the lined baking sheet, inches apart from each other.

  10. Lightly flatten, then place roughly 1½ teaspoons of candied ginger on top of each cookie dough. Repeat until you have used up all the cookie dough and candied ginger.

  11. Bake for roughly 15 minutes, or until edges turn firm and cookies have a crinkled appearance. You may need to rotate the baking sheet for even baking.

  12. Once baked, cool down cookies onto a wire rack. You can either cool these down completely for air-tight storage or just until warm enough to handle and serve. Best eaten while still warm, as it will have the texture of brownies.


  • Sugar: 75g
  • :
  • Calcium: 210mg
  • Calories: 890kcal
  • Carbohydrates: 107g
  • Cholesterol: 114mg
  • Fat: 48g
  • Fiber: 10g
  • Iron: 9mg
  • Monounsaturated Fat: 12g
  • Polyunsaturated Fat: 2g
  • Potassium: 767mg
  • Protein: 12g
  • Saturated Fat: 31g
  • Sodium: 453mg
  • Trans Fat: 1g
  • Vitamin A: 498IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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