Why do brownies need baking soda?

Adding baking powder or baking soda lifts brownies up and creates a cakier result. But today, we all want a brownie so dense and fudgy that it's basically 1 step up from eating pure chocolate. You'll get a taste of how dense these brownies are when you're mixing up the batter. It's so thick and so fudgy.

How do you keep brownies soft and chewy?

Using airtight wrappings (including using plastic wrap right against the brownies) is key to keeping your brownies fresh, whether you're keeping them at room temperature for short-term storage, or planning to freeze them so you can have a fresh brownie ready whenever you need it.

What happens if you use baking soda instead of baking powder in brownies?

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid . To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

What happens if you don't add baking soda to brownies?

Many brownie recipes don't contain baking powder or baking soda; these recipes tend to be for the dense, sometimes chewy, kind . Cakelike brownies usually contain a leavening agent, which helps give them their fluffy texture. The technique you use also makes a difference in the texture of the final product.

What makes brownies fudgy vs cakey?

Fudgy brownies have a higher fat-to-flour ratio than cakey ones . So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Why do my brownies get hard after they cool?

If the edges of your brownie are hard once it's cooled it's because you've over baked it . If your brownie has a whole lot of chocolate in it rather than cocoa, (most do) then the centre will seem underbaked because the chocolate is still molten.

What can you add to box brownie mix?

Vanilla extract – Pure vanilla extract adds rich flavor to brownies. Eggs – Most brownie mixes call for one whole egg. Adding one large egg plus an extra egg yolk gives brownies an ultra fudgy texture. Chocolate Chips – Even if your brownie mix contains chocolate, plan to add chocolate chips.

What makes a brownie more fudgy?

Fudgy brownies have a higher fat-to-flour ratio than cakey ones . So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Why do you put baking soda in chocolate?

This means more baking powder and less baking soda is used. Baking soda in a chocolate mix not only counteracts the acid content in the baked cake but also improves the grain and colour of the cake .

Why do baked goods need baking soda?

Formally known as sodium bicarbonate, it's a white crystalline powder that is naturally alkaline, or basic (1). Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

What is the purpose of adding baking soda to cake?

These tiny CO2 gas bubbles allow for soft and airy baked goods such as cookies, pancakes, and cakes. Baking soda also increases pH levels while reducing gluten . This creates less chewy and more tender baked goods.

Gingerbread Brownies Recipe (2024)

Tessa’s Recipe Rundown

Taste: The brownies have a mild chocolate flavor that, when paired with the spices & gingerbread, is just the best of both sweet worlds!
Texture: Chewy, fudgy, and rich. The cookies on top become softer as the baked brownies sit.
Ease: Very simple and easy, especially if you already have the gingerbread cookies baked.
Pros: Fun festive twist on classic brownies.
Cons: None!
Would I make this again? Definitely.

This post may contain affiliate links. Read ourdisclosure policy.

These Gingerbread Brownies are the perfect thing to bake while you enjoy Christmas music!

Christmastime is truly my favorite time of year. The decor, music, gifts… but most of all the COOKIES!

If I had to pick between a cookie and a brownie … well, I’d pick both.

And that’s how this recipe came to exist!

I had tons of leftover Gingerbread cookies, and I was just going to freeze them – but then I thought I might be able to rework them into something even more delicious!

So these Gingerbread Brownies were created.

They’re super fun, adorable, and perfect for any Christmas party or potluck.

How to Make Gingerbread Brownies

Why Your Brownie Pan is SO Important

Whenever you bake any brownie recipe, I highly recommend using a light-colored metal baking pan – like my favorite pan here.
The darker the color, the more likely you are to have dry or even burnt edges.
Glass or ceramic baking pans will take LONGER to bake these brownies, and the center may not set properly.
Learn more about Glass vs. Metal Baking Pans in this post here.
I like to line my pan with parchment or foil, leaving an overhang so I can easily lift out the entire pan of brownies to cut and serve.

The Spices in Gingerbread Brownies

We are using cinnamon and ginger to enhance the gingerbread flavor in these gingerbread brownies. Check your spices to ensure they’re not expired. Even if they’re not expired, give them a sniff and make sure they’re still very aromatic. Older spices carry less flavor; fresh spices will carry a LOT more flavor. So, just be aware of that and adjust accordingly.

How to Make Fudgy Brownies

To ensure you don’t accidentally add too much flour or cocoa (which is very easy to accidentally do), I recommend using a digital kitchen scale. If you don’t have one, be sure to lightly spoon your flour and cocoa into your measuring cup so you don’t unintentionally compact too much into the measuring cup. Read more about how to measure your ingredients accurately here. If you accidentally add too much flour or cocoa powder, your brownies may be dry and cakey, instead of moist and fudgy.

What Type of Gingerbread Cookies Do I Need?

My homemade gingerbread cookie recipe is ultra soft and super simple, so I highly encourage you to give that a try, and use up the leftovers in this recipe!
Storbought gingerbread cookies should also work, though I haven’t tried this myself.
The baked gingerbread cookies get crumbled into the brownie batter and are also studded on top, for the cutest Christmas brownies ever.
I used this set of gingerbread men cookie cutters, which include a mini size – but you should be able to find the mini size at many hobby and kitchen supply stores (Hobby Lobby, Michael’s, Sur la Table, Walmart, etc).

Can I Double the Recipe?

Yes! To double this recipe, bake in a 9 by 13-inch metal baking panfor about 35 to 40 minutes.

Making Gingerbread Brownies Ahead of Time

You can bake and store the gingerbread brownies in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. The brownies are even fudgier when chilled! The cookies on top become softer as time passes after the brownies have been baked.

More Recipes You’ll Love:

Christmas Brownies
Gingerbread White Chocolate Blondies
Gingerbread Cookie Bars with Cream Cheese Frosting
Christmas Funfetti Sheet Cake
Soft and Chewy Sugar Cookies

Be sure to check out my Christmas Headquarters page for more holiday baking recipes!

How to Make