Introduction

These Gingerbread Brownies with Eggnog Frosting combine the rich, spicy warmth of gingerbread with the fudgy decadence of classic brownies. Topped with a creamy eggnog-infused frosting, they’re a festive treat perfect for the holiday season or any cozy gathering.

The image shows two square chocolate brownies on a white plate, placed on a white marbled surface. Each brownie has two layers: the bottom layer is thick and dark brown with a rough, crumbly texture, while the top layer is a smooth, creamy white frosting sprinkled lightly with a brown powder. The brownies are close up, showing the contrast between the dark chocolate base and the pale frosting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate: 4 oz. semisweet chocolate, chopped
8 tablespoons unsalted butter
Bowl One:

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 each of ground ginger, ground nutmeg, and salt
1/4 teaspoon ground cloves

Bowl Two:

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

Garnish: Ground cinnamon

Instructions

Step 1: Preheat your oven to 325°F. Line a 9×13-inch baking pan with foil, leaving an overhang along the length to lift the brownies out later. Grease the foil with butter or spray with nonstick cooking spray and dust with flour. Set aside.
Step 2: Melt the butter in a small bowl using the microwave. Add the chopped semisweet chocolate, let sit for about 5 minutes, then whisk until smooth and fully melted.
Step 3: In a medium bowl, whisk together all the ingredients listed under Bowl One: flour, cocoa powder, cinnamon, baking powder, baking soda, ground ginger, nutmeg, salt, and cloves. Set aside.
Step 4: In a large bowl, whisk the eggs, brown sugar, molasses, crystallized ginger, and vanilla extract until fully combined. Stir in the melted chocolate and butter mixture.
Step 5: Fold the dry ingredients from Bowl One into the wet ingredients gently with a rubber spatula until just combined. Pour the batter into the prepared pan, spreading it evenly.
Step 6: Bake for 25 to 30 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out with a few moist crumbs attached. Avoid overbaking to keep it fudgy.
Step 7: Remove brownies from the oven and allow them to cool completely in the pan on a wire rack. When 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 together on medium speed until light and fluffy, about one minute. Increase the mixer speed to medium-high and add the cream cheese pieces one at a time, beating well after each addition.
Step 9: Mix in the vanilla extract, ground nutmeg, and 1 tablespoon of eggnog. Gradually beat in the remaining 1 cup powdered sugar. If needed, add more eggnog a teaspoon at a time until the frosting reaches your desired consistency.
Step 10: Spread the frosting evenly over the cooled brownies and lightly sprinkle ground cinnamon on top as a garnish.

Tips & Variations

Use 3 tablespoons of crystallized ginger for a stronger ginger kick; reduce it for a milder flavor.
For a twist, try adding a layer of chocolate ganache between the brownies and frosting for extra decadence.
Substitute almond flour to make a gluten-free version, though texture may vary slightly.
Make the brownies a day in advance to allow the flavors to deepen and mellow.

Storage

Store the brownies in an airtight container at room temperature for up to 2 days. After that, refrigerate to maintain freshness. When ready to serve, bring to room temperature or warm gently to soften the frosting. These brownies can also be frozen, though texture might become a bit drier after thawing.

How to Serve

Two rich, moist chocolate brownies are shown on a white plate with a white marbled surface underneath. Each brownie has a thick, dark brown base layer that looks soft and dense, topped with a smooth, creamy white frosting layer. The frosting has some light brown specks sprinkled on top, adding texture. The brownies are cut into square shapes with clean edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground ginger instead of crystallized ginger?

Ground ginger won’t provide the same texture or sweetness as crystallized ginger, which adds bursts of spicy-sweet flavor throughout the brownies. Crystallized ginger is recommended and easy to find in most grocery stores.

Should I refrigerate the brownies overnight after baking?

It’s best to store the brownies covered at room temperature overnight. They develop better flavor the next day and won’t become hard. Refrigerate only after two days to keep them fresh longer.