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Ginger Snap Brownies

Rated as 5 out of 5 Stars

"These brownies taste like ginger snap cookies."
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35 m servings 422
Original recipe yields 9 servings (1 9-inch baking dish)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  2. Mix brownie mix, cocoa powder, brown sugar, confectioners' sugar, cinnamon, cloves, nutmeg, allspice, and ginger together in a bowl.
  3. Stir butter and coffee together in a bowl; allow to cool for 5 minutes. Stir sour cream and vanilla extract into butter mixture; stir into brownie mix mixture and add egg. Stir 25 times with a wooden spoon until batter is smooth; fold in chocolate chips and stir 25 more times. Pour into the prepared baking dish.
  4. Bake in the preheated oven until edges start to pull away from the sides, 20 to 30 minutes. Cool brownies before cutting.


  • Cook's Notes:
  • Instead of using a strong brewed coffee, you can use 2 tablespoons instant espresso powder. You can adjust this recipe to taste on the spices. I like mine with a strong clove and cinnamon flavor.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 422 calories; 21.5 58 4.1 40 188 Full nutrition

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What a great way to dress up a box of brownies! The whole house smelled amazing while these were baking. I did add the optional chocolate chips (I used mini). The coffee really brings out the fl...