There’s something magical about December baking — the way warm spices fill the kitchen, the way chocolate melts into everything, the way cold weather practically begs for a cozy treat. These Gingerbread Hot Cocoa Brownies are the ultimate winter dessert: rich, chocolatey, deeply spiced, and topped with melty mini marshmallows for that nostalgic hot cocoa moment.
This recipe blends two winter icons into one dreamy square:
✔️ Gingerbread spice — warm cinnamon, ginger, nutmeg, molasses
✔️ Hot cocoa — deep chocolate flavor + fluffy marshmallows
The result is a gooey, fudgy brownie that tastes like the holidays baked into a pan. Vegan, dairy-free, easy to make, and perfect for cozy nights, dessert boards, holiday baking, or gifting. These brownies feel like sitting by the fire wrapped in a blanket.
If you want a dessert that looks aesthetic, tastes insane, and performs WELL on Pinterest in winter?
This is the one.
💖 Why You’ll Love This Recipe
- Ultra-fudgy, never cakey
- Warm gingerbread spice in every bite
- Tastes like hot cocoa + gingerbread cookies combined
- Vegan + dairy-free + accidentally gluten-free if needed
- So aesthetic for Pinterest holiday boards
- Quick to make + smells insane while baking
🎄 Gingerbread Hot Cocoa Brownies (Cozy Vegan Winter Dessert)
Ingredients
Dry Ingredients
Wet Ingredients
Toppings
Instructions
Mix your dry ingredients
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Whisk flour, cocoa, sugar, spices, and baking powder.
Add wet ingredients
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Pour in milk, melted coconut oil, molasses, and vanilla. Mix until thick and glossy.
Fold in chocolate chips
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The batter should be fudgy, thick, and shiny.
Spread into a pan + top with marshmallows
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Optional but HIGHLY recommended: cinnamon dust on top.
Bake + cool
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Bake at 350°F for 23–26 mins. They should be fudgy in the center
Note
💡 Tips for Perfect Brownies
- Don’t overbake! They firm up as they cool.
- Add espresso powder for deeper chocolate flavor.
- Add crushed gingerbread cookies on top for crunch.
- Use parchment for the perfect clean edges.
