Gingerbread Brownies with Eggnog Cream Cheese Frosting Recipe

Introduction

These gingerbread brownies combine the rich, spicy flavors of gingerbread with the fudgy texture of classic brownies. Topped with a creamy eggnog cream cheese frosting, they make a festive and irresistible treat perfect for holiday gatherings or cozy nights in.

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 (for frosting)
• 1/4 teaspoon ground nutmeg (for frosting)
• 1-2 tablespoons eggnog
• Cinnamon, for sprinkling

Instructions

1. Step 1: Preheat the 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. Grease the foil with butter or spray with nonstick cooking spray and flour. Set aside.
2. Step 2: Melt the 8 tablespoons of butter in a small bowl in the microwave. Add the chopped semisweet chocolate, let stand for about 5 minutes, then whisk until smooth and fully melted.
3. 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 bowl aside.
4. Step 4: In a large bowl, whisk the eggs, brown sugar, molasses, crystallized ginger, and 1 teaspoon vanilla extract until well combined.
5. Step 5: Add the melted chocolate and butter mixture to the wet ingredients and whisk to incorporate. Gently fold in the dry flour mixture using a rubber spatula until just combined.
6. Step 6: Pour the batter into the prepared pan and spread it evenly. 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.
7. Step 7: Let the brownies cool completely in the pan on a wire rack. Once cool, lift the brownies out using the foil overhang.
8. 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.
9. Step 9: Increase the mixer speed to medium-high and add the cream cheese pieces one at a time, beating thoroughly after each addition.
10. Step 10: Add the vanilla extract, ground nutmeg, and 1 tablespoon eggnog, then beat to combine. Gradually beat in the remaining 1 cup powdered sugar. If needed, add the remaining eggnog one teaspoon at a time until the frosting reaches your desired consistency.
11. Step 11: Spread the frosting evenly over the cooled brownies and lightly sprinkle with ground cinnamon before serving.

Tips & Variations

• For extra ginger flavor, increase the crystallized ginger to 4 tablespoons or stir in a pinch of ground cardamom.
• Substitute dark molasses for a deeper, richer flavor in the brownies.
• Use a stand mixer for easier frosting preparation, especially when adding the cream cheese.
• If you prefer a lighter frosting, reduce the cream cheese to 3 oz. and increase the butter to 6 tablespoons.

Storage

Store the brownies in an airtight container at room temperature for up to 2 days. After that, refrigerate to keep the cream cheese frosting fresh for up to 5 days. Bring to room temperature before serving, or warm gently for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Be sure to check that the blend includes xanthan gum for proper texture.

Can I skip the eggnog in the frosting?

Absolutely. You can replace eggnog with milk or heavy cream for similar consistency and flavor without altering the texture significantly.

Gingerbread Brownies with Eggnog Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.5 from 55 reviews

These Gingerbread Brownies with Eggnog Cream Cheese Frosting combine rich, fudgy chocolate brownies with warm gingerbread spices and a creamy, festive eggnog frosting. Perfect for holiday celebrations, these brownies feature a moist texture infused with cinnamon, ginger, nutmeg, and molasses, topped with a smooth cream cheese frosting flavored with eggnog and nutmeg for a festive touch.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 to 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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. softened cream cheese, cut into 8 pieces
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1–2 tablespoons eggnog
• Ground cinnamon, for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the brownies.
2. Prepare Pan: Line a 9×13 inch baking pan with a large piece of foil, letting it hang over the edges lengthwise so you can lift the brownies out easily after baking. Grease the foil with butter or spray with a nonstick cooking spray combined with flour. Set aside.
3. Melt Chocolate and Butter: In a small bowl, melt the 8 tablespoons of 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 smooth and fully melted.
4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, ground cinnamon, baking powder, baking soda, ground ginger, ground nutmeg, salt, and ground cloves. Set this bowl aside.
5. Mix Wet Ingredients: In a large bowl, whisk the eggs, light brown sugar, molasses, finely chopped crystallized ginger, and vanilla extract until smooth. Then whisk in the melted chocolate and butter mixture until incorporated.
6. Combine Batter: Gently fold the dry flour mixture into the wet ingredients using a rubber spatula just until combined to form the brownie batter. Avoid overmixing.
7. Bake Brownies: Pour the batter into the prepared pan and spread evenly. Bake at 325°F for 25 to 30 minutes, rotating the pan halfway through baking. A toothpick inserted in the center should come out with a few moist crumbs attached when done.
8. Cool Brownies: Allow the brownies to cool completely in the pan placed on a wire rack. Once cool, use the foil overhang to carefully lift the brownies out of the pan.
9. Prepare Frosting: When brownies are fully cooled, prepare the eggnog cream cheese frosting. Beat the softened butter with 1 1/4 cups of powdered sugar using a handheld mixer at medium speed until light and fluffy, about 1 minute.
10. Add Cream Cheese: Increase mixer speed to medium-high and add the softened cream cheese pieces one at a time, beating thoroughly after each addition until smooth and creamy.
11. Flavor Frosting: Add vanilla extract, ground nutmeg, and 1 tablespoon of eggnog to the frosting and beat to combine well.
12. Finish Frosting: Gradually beat in the remaining 1 cup powdered sugar. Add additional eggnog one teaspoon at a time to reach your desired consistency for spreading.
13. Frost Brownies: Evenly spread the frosting over the cooled brownies using a spatula. Lightly sprinkle ground cinnamon over the frosting for a festive touch.
14. Storage: Store brownies in an airtight container at room temperature for up to 2 days. After that, refrigerate to preserve freshness.

Notes

• To make cutting brownies easier, use the foil sling to lift brownies out of the pan before slicing.
• For extra texture and flavor, finely chopped crystallized ginger is incorporated into the batter.
• You can adjust the amount of eggnog in the frosting to achieve your preferred thickness and flavor.
• If you don’t have crystallized ginger, you may substitute with finely minced fresh ginger, but reduce amount as it’s stronger and less sweet.
• Make sure brownies are completely cooled before frosting to prevent the frosting from melting.
• These brownies are best served within 3-4 days when stored properly.

Keywords: gingerbread brownies, eggnog cream cheese frosting, holiday dessert, Christmas brownies, spiced brownies