Gingerbread Brownies with Eggnog Cream Cheese Frosting Recipe

Introduction

These Gingerbread Brownies combine the rich, fudgy texture of classic brownies with warm, festive spices for a delightful twist. Topped with a creamy eggnog cream cheese frosting, they make a perfect treat for holiday gatherings or cozy nights at home.

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

1. Step 1: Preheat the oven to 325 degrees F. Line a 9×13-inch pan with a large piece of foil so it overhangs lengthwise; this will help lift the brownies out later. Grease the foil with butter or spray with nonstick cooking spray and lightly dust with flour. Set aside.
2. Step 2: Melt 8 tablespoons of butter in a small bowl in the microwave. Add the chopped semisweet chocolate and let sit for about 5 minutes. Whisk together 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, ground nutmeg, salt, and ground cloves. Set aside.
4. Step 4: In a large bowl, whisk the eggs, light brown sugar, molasses, finely chopped crystallized ginger, and 1 teaspoon vanilla extract until combined. Slowly whisk in the melted chocolate and butter mixture.
5. Step 5: Using a rubber spatula, gently fold the dry flour mixture into the wet ingredients until just combined. Avoid overmixing. Transfer the batter into the prepared pan and spread evenly.
6. Step 6: 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: Allow the brownies to cool completely in the pan on a wire rack. Use the foil overhang to lift the brownies out when ready to frost.
8. Step 8: For the eggnog cream cheese frosting, beat the softened butter and 1 1/4 cups powdered sugar with a hand mixer on medium speed until light and fluffy, about 1 minute. Increase speed to medium-high and add the cream cheese pieces one at a time, beating well after each addition.
9. Step 9: Add 1 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, and 1 tablespoon eggnog to the frosting mixture. Beat to combine. Gradually beat in the remaining 1 cup powdered sugar. Add extra eggnog, one teaspoon at a time, until desired frosting consistency is reached.
10. Step 10: Spread the frosting evenly over the cooled brownies and lightly sprinkle with ground cinnamon. Slice and serve.

Tips & Variations

• Use finely chopped crystallized ginger to add a pleasant, chewy texture; substitute with candied ginger if needed.
• For a dairy-free frosting, try a vegan cream cheese alternative and plant-based milk instead of eggnog.
• To enhance spice flavor, toast the spices lightly before mixing into the dry ingredients.

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. To reheat, let brownies come to room temperature or warm gently in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without eggnog?

Yes, you can substitute eggnog in the frosting with milk or a dairy-free milk alternative. The flavor will be slightly different but still delicious.

How do I know when the brownies are done?

Insert a toothpick into the center of the brownies. They are done when the toothpick comes out with a few moist crumbs attached but not wet batter.

Gingerbread Brownies with Eggnog Cream Cheese Frosting Recipe

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★★★★★

4.7 from 106 reviews

• Author: Elara
• Total Time: 50 minutes
• Yield: 12 to 16 brownies 1x

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Description

These Gingerbread Brownies with Eggnog Cream Cheese Frosting combine the rich, fudgy texture of classic chocolate brownies with warm, festive gingerbread spices. The decadent eggnog cream cheese frosting adds a creamy, aromatic finish, perfect for holiday celebrations or cozy winter treats.

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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. 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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Instructions

1. Preheat oven: Set your oven to 325°F and allow it to heat thoroughly.
2. Prepare pan: Line a 9×13 inch baking pan with a large piece of foil, leaving overhang on the lengthwise sides to easily lift the brownies after baking. Grease the foil with butter or spray with nonstick cooking spray and flour to prevent sticking.
3. Melt chocolate and butter: Melt 8 tablespoons of butter in a small bowl in the microwave. Add the chopped semisweet chocolate, let it sit for about 5 minutes to soften, then whisk until smooth and well combined.
4. Mix dry ingredients (Bowl One): 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 aside.
5. Mix wet ingredients (Bowl Two): In a large bowl, whisk together the eggs, light brown sugar, molasses, finely chopped crystallized ginger, and vanilla extract until smooth. Gradually whisk in the melted chocolate and butter mixture until combined.
6. Combine mixtures: Gently fold the dry flour mixture into the wet ingredients using a rubber spatula, mixing just until combined to avoid overmixing.
7. Transfer and bake: 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 into the center should come out with a few moist crumbs.
8. Cool brownies: Remove brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, use the foil overhang to lift the brownies out of the pan for easier frosting.
9. Make frosting: With the brownies cooled, beat the softened butter and 1 1/4 cups powdered sugar using a handheld mixer at medium speed until light and fluffy, about one minute.
10. Add cream cheese: Increase mixer speed to medium-high and add cream cheese in pieces, beating thoroughly after each addition until fully incorporated.
11. Flavor frosting: Add vanilla extract, ground nutmeg, and 1 tablespoon of eggnog; beat to combine thoroughly. Then beat in the remaining powdered sugar (1 cup). Adjust consistency by adding more eggnog, a teaspoon at a time, until smooth and spreadable.
12. Frost and garnish: Spread the frosting evenly over the cooled brownies. Lightly sprinkle the top with ground cinnamon for a finishing touch.
13. Storage: Store the brownies in an airtight container at room temperature for up to 2 days, then refrigerate to maintain freshness.

Notes

• To chop crystallized ginger finely, place pieces in a plastic bag and use a rolling pin or knife to crush.
• If you don’t have eggnog, a mixture of milk and a pinch of ground cinnamon and nutmeg can substitute in the frosting.
• Using foil for lining the pan makes it easy to remove the brownies intact without breaking.
• Do not overbake brownies; the center should remain slightly fudgy for the best texture.
• Allow the brownies to cool completely before frosting to prevent melting.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gingerbread brownies, eggnog frosting, holiday dessert, chocolate gingerbread, festive brownies