Description
These Gingerbread Brownies are a festive twist on classic brownies, infused with warm spices like cinnamon, ginger, nutmeg, and cloves, and studded with crystallized ginger for extra zing. They are topped with a creamy Eggnog Cream Cheese Frosting, combining the rich flavors of cream cheese, vanilla, and nutmeg with the holiday essence of eggnog. Perfect for holiday gatherings, these moist and flavorful brownies deliver a delightful seasonal treat.
Ingredients
Scale
Brownies
- 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
Eggnog Cream Cheese Frosting
- 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
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s at the perfect temperature for baking the brownies.
- Prepare the Pan: Line a 9×13-inch baking pan with a large piece of foil so it overhangs the length. This will help you lift the brownies out easily later. Grease the foil with butter or spray with a nonstick cooking spray with flour to prevent sticking, then set aside.
- Melt Chocolate and Butter: In a small bowl, melt 8 tablespoons of unsalted butter in the microwave. Add the chopped semisweet chocolate to the melted butter and let it sit for about 5 minutes. Then whisk together until the mixture is smooth and fully combined.
- Mix Dry Ingredients (Bowl One): In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, baking powder, baking soda, ground ginger, ground nutmeg, salt, and ground cloves. Set aside.
- Mix Wet Ingredients (Bowl Two): In a large bowl, whisk together the eggs, packed light brown sugar, molasses, crystallized ginger, and vanilla extract until well combined. Then whisk in the melted chocolate and butter mixture thoroughly.
- Combine Mixtures: Gently fold the dry flour mixture into the wet ingredients using a rubber spatula until just combined. Avoid overmixing to keep the brownies tender.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread it evenly. Bake at 325°F for 25 to 30 minutes, rotating the pan halfway through baking. Test doneness by inserting a toothpick in the center—it should come out with a few moist crumbs.
- Cool the Brownies: Remove the brownies from the oven and place the pan on a wire rack to cool completely. Once cooled, use the foil overhang to lift the brownies out of the pan.
- Prepare Frosting: When brownies are fully cool, beat the softened butter and 1 1/4 cups of the powdered sugar with a handheld mixer at medium speed until light and fluffy, about 1 minute.
- Add Cream Cheese: Increase mixer speed to medium-high, add the cream cheese pieces one at a time, beating thoroughly after each addition until the mixture is smooth and creamy.
- Flavor Frosting: Beat in vanilla extract, ground nutmeg, and 1 tablespoon of eggnog until combined well.
- Adjust Consistency: Gradually beat in the remaining 1 cup powdered sugar. If the frosting is too thick, add additional eggnog a teaspoon at a time until you reach desired spreading consistency.
- Frost Brownies and Garnish: Evenly spread the frosting over the cooled brownies. Lightly sprinkle ground cinnamon on top for a festive finish.
- Storage: Store brownies in an airtight container at room temperature for up to 2 days, then refrigerate to keep fresh longer.
Notes
- For easier removal of brownies, lining the pan with foil and allowing it to overhang makes lifting out the entire brownies convenient.
- Ensure brownies are completely cooled before frosting to prevent the frosting from melting.
- Crystallized ginger adds a delightful texture and extra ginger flavor; chop finely to distribute evenly.
- You can adjust the amount of eggnog in the frosting to reach your preferred consistency—thicker for piping, thinner for spreading.
- Brownies keep well refrigerated for up to 5 days; bring to room temperature before serving for best flavor.
- This recipe can be doubled for a larger batch; bake in larger or multiple pans accordingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread brownies, eggnog frosting, holiday dessert, Christmas brownies, spiced brownies, cream cheese frosting
