Name: Gingerbread Brownies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 oz. semisweet chocolate, chopped; 8 tablespoons unsalted butter; 1 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 2 eggs; 1 cup packed light brown sugar; 1/3 cup molasses; 3 tablespoons crystallized ginger, finely chopped; 1 teaspoon vanilla extract; 4 tablespoons unsalted butter, softened; 2 1/4 cups powdered sugar, divided; 4 oz. cream cheese, softened and cut into 8 pieces; 1 teaspoon vanilla extract; 1/4 teaspoon ground nutmeg; 1-2 tablespoons eggnog; Ground cinnamon, for sprinkling

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Introduction

These Gingerbread Brownies combine the rich, fudgy texture of chocolate brownies with warm, spicy gingerbread flavors. Topped with a creamy eggnog frosting, they are the perfect festive treat to enjoy during the holiday season or any cozy occasion.

Two square pieces of rich, dark brown chocolate cake sit on a white plate with a slightly shiny texture. Each piece has a thick, creamy layer of white frosting on top, which looks smooth with small ridges, and is lightly dusted with a sprinkle of cinnamon or nutmeg. The plate rests on a white marbled surface that softly reflects light. The photo was taken up close, showing the moist texture of the cake sides and the soft creaminess of the frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz. semisweet chocolate, chopped
8 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 eggs
1 cup packed light brown sugar
1/3 cup molasses
3 tablespoons crystallized ginger, finely chopped
1 teaspoon vanilla extract
4 tablespoons unsalted butter, softened
2 1/4 cups powdered sugar, divided
4 oz. cream cheese, softened and cut into 8 pieces
1 teaspoon vanilla extract (for frosting)
1/4 teaspoon ground nutmeg (for frosting)
1-2 tablespoons eggnog
Ground cinnamon, for sprinkling

Instructions

Step 1: Preheat your oven to 325 degrees F. Line a 9×13-inch baking pan with a large piece of foil, leaving overhang lengthwise to lift brownies out later. Grease the foil with butter or spray with nonstick cooking spray and flour. Set aside.
Step 2: Melt 8 tablespoons butter in a small bowl in the microwave. Add chopped chocolate, let sit for about 5 minutes, then whisk until smooth and combined.
Step 3: In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda, ground ginger, nutmeg, salt, and cloves. Set this dry mixture aside.
Step 4: In a large bowl, whisk together the eggs, brown sugar, molasses, crystallized ginger, and 1 teaspoon vanilla extract. Stir in the melted chocolate and butter mixture until incorporated.
Step 5: Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined. Pour the batter into the prepared pan and spread evenly.
Step 6: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking for even cooking.
Step 7: Allow the brownies to cool completely in the pan on a wire rack. Use the foil overhang to lift the brownies out once cool.
Step 8: For the frosting, beat the softened butter and 1 1/4 cups powdered sugar in a bowl with a handheld mixer at medium speed until light and fluffy, about 1 minute.
Step 9: Increase to medium-high speed and gradually add the cream cheese pieces one at a time, beating thoroughly after each addition.
Step 10: Add 1 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, and 1 tablespoon eggnog; beat to combine. Mix in the remaining 1 cup powdered sugar. Add more eggnog, a teaspoon at a time, to reach your desired frosting consistency.
Step 11: Spread the frosting evenly over the cooled brownies and lightly sprinkle with ground cinnamon. Slice and serve.

Tips & Variations

For a more intense ginger flavor, increase the crystallized ginger to 4 tablespoons or add a pinch of ground cardamom.
You can substitute the eggnog in the frosting with milk or cream if preferred.
To keep brownies gluten-free, swap the all-purpose flour for a gluten-free baking blend with xanthan gum.
Chill the brownies briefly before slicing to get cleaner cuts and prevent the frosting from smudging.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 2 days. After that, keep them refrigerated to maintain freshness for up to 5 more days. Let refrigerated brownies sit at room temperature for about 20 minutes before serving. The brownies can also be frozen unfrosted for up to 3 months; thaw completely before frosting.

How to Serve

The image shows two square pieces of chocolate cake with a thick layer of creamy white frosting on top, sitting close to each other on a white plate. The chocolate cake layer is dark brown with a moist and slightly crumbly texture. The frosting on top is smooth with swirls and small ridges, and it is lightly sprinkled with a fine dusting of brown powder. The plate holding the cakes has a simple design and rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without cream cheese frosting?

Yes, the brownies are delicious on their own or with a simple dusting of powdered sugar if you prefer to skip the frosting.

Is crystallized ginger necessary for the recipe?

Crystallized ginger adds a nice texture and bursts of spicy sweetness, but you can omit it or use grated fresh ginger if you prefer a milder flavor.