Name: Gingerbread Brownies with Eggnog Cream Cheese Frosting 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, cut into 8 pieces; 1 teaspoon vanilla extract; 1/4 teaspoon ground nutmeg; 1-2 tablespoons eggnog; Ground cinnamon, for sprinkling

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, allowing it to overhang lengthwise for easy lifting later. Grease the foil with butter or spray with nonstick cooking spray mixed with flour, then set aside.

Step 2: Melt 8 tablespoons of butter in a small bowl in the microwave. Add the chopped semisweet chocolate to the butter, let it sit for about 5 minutes, then whisk until smooth and melted.

Step 3: In a medium bowl (Bowl One), whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, and cloves. Set aside.

Step 4: In a large bowl (Bowl Two), whisk the eggs, brown sugar, molasses, finely chopped crystallized ginger, and vanilla extract until combined. Stir in the melted chocolate and butter mixture.

Step 5: Gently fold the dry flour mixture into the wet ingredients using a rubber spatula, mixing just until combined. Avoid overmixing to keep brownies tender.

Step 6: Pour the batter into the prepared pan and spread it into an even layer. Bake for 25 to 30 minutes, rotating the pan halfway through. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs attached.

Step 7: Allow the brownies to cool completely in the pan on a wire rack. Once cool, use the foil overhang to lift the brownies out of the pan.

Step 8: To make the eggnog cream cheese frosting, beat the softened butter and 1 1/4 cups of the powdered sugar with a handheld mixer on medium speed until light and fluffy, about 1 minute.

Step 9: Increase the mixer speed to medium-high and add cream cheese pieces one at a time, beating thoroughly after each addition until smooth.

Step 10: Add vanilla extract, ground nutmeg, and 1 tablespoon of eggnog. Beat to combine. Gradually beat in the remaining 1 cup powdered sugar. If the frosting is too thick, add additional eggnog one teaspoon at a time until desired consistency is reached.

Step 11: Spread the frosting evenly over the cooled brownies and lightly sprinkle with ground cinnamon. Slice and serve.

Tips & Variations

For an extra spicy kick, increase the ground ginger and add a pinch of cayenne pepper to the batter.

Use dark molasses instead of light for a richer flavor.

Substitute crystallized ginger with finely chopped crystallized orange peel for a citrus twist.

If eggnog isn’t available, use milk or cream with a splash of rum extract in the frosting.

FAQs

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your cocoa powder and other ingredients are gluten-free as well.

Can I prepare the brownies or frosting ahead of time?

You can bake the brownies a day in advance and store them wrapped tightly. Prepare the frosting a few hours ahead and keep refrigerated, then bring to room temperature and re-whip before spreading.