Dessert

Gingerbread Brownies with Eggnog Cream Cheese Frosting Recipe

ByIsabella Vance October 16, 2025October 16, 2025

Introduction

These gingerbread brownies combine the rich, chocolatey goodness of classic brownies with warm holiday spices and bits of crystallized ginger. Topped with a silky eggnog cream cheese frosting, they make a festive treat perfect for any seasonal gathering.

A single square piece of dark brown, moist chocolate cake forms the bottom layer, with a thick, smooth, white frosting layered evenly on top. The white frosting is sprinkled lightly with reddish-brown powder, likely cinnamon, scattered across its surface. The cake rests on white parchment paper, placed over a white marbled texture. There are two cinnamon sticks lying next to the cake in the bottom left corner. In the blurred background, a glass bowl with white contents is partly visible at the top left. 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
Cinnamon, for sprinkling

Instructions

Step 1: Preheat your oven to 325 degrees F. Line a 9×13-inch pan with foil, leaving a lengthwise overhang to lift the brownies out later. Grease the foil with butter or spray with a nonstick cooking spray and dust with flour. Set aside.
Step 2: Melt 8 tablespoons of butter in a small bowl in the microwave. Stir in the chopped semisweet chocolate, then let it sit for about 5 minutes. Whisk until smooth and fully melted.
Step 3: In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda, ground ginger, nutmeg, salt, and ground cloves. Set this dry mixture aside.
Step 4: In a large bowl, whisk the eggs, brown sugar, molasses, chopped crystallized ginger, and vanilla extract until combined. Whisk in the melted chocolate and butter mixture.
Step 5: Fold the dry flour mixture into the wet ingredients using a rubber spatula until just combined. Be careful not to overmix.
Step 6: Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, rotating the pan halfway through. A toothpick inserted in the center should come 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 powdered sugar with a handheld mixer at medium speed until light and fluffy, about 1 minute. Increase to medium-high speed.
Step 9: Add the cream cheese pieces one at a time, beating thoroughly after each addition. Then add vanilla extract, ground nutmeg, and 1 tablespoon eggnog; beat to combine.
Step 10: Gradually beat in the remaining 1 cup powdered sugar. Add additional eggnog, a teaspoon at a time, until you reach your desired frosting consistency.
Step 11: Spread the frosting evenly over the cooled brownies. Lightly sprinkle ground cinnamon on top for a festive touch.

Tips & Variations

For a stronger ginger flavor, increase the finely chopped crystallized ginger by a tablespoon or two.
If you don’t have eggnog, substitute with milk and a pinch of ground nutmeg for the frosting.
Line the pan with parchment paper instead of foil for easier cleanup and to prevent sticking.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 2 days. After that, refrigerate to keep the frosting fresh. Before serving, let refrigerated brownies come to room temperature or warm briefly to soften the cream cheese frosting.

How to Serve

The image shows two thick square brownies stacked on top of each other on a white marbled surface. Each brownie has two clear layers: a dark, rich chocolate base with a dense, crumbly texture, and a thick, smooth layer of white frosting on top, which is sprinkled lightly with brown powder, likely cinnamon or cocoa. A woman's hand is gently holding the top brownie from the side with fingers visible. The background is softly blurred with warm brown tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure it contains xanthan gum or add some to help with texture.

Can I prepare the frosting ahead of time?

Absolutely. You can make the frosting a day in advance and keep it covered in the refrigerator. Beat it lightly before spreading to restore its creamy texture.