Print

Fudgy Gingerbread Brownies with Cream Cheese Frosting

A close-up of a rich, dark slice of gingerbread brownies topped with thick, creamy white frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these rich, fudgy gingerbread brownies packed with warm holiday spices like ginger, cinnamon, and molasses. Top them with a simple, tangy cream cheese frosting for the ultimate cozy winter dessert.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup unsulfured molasses
  • 1/2 cup chocolate chips (optional, for extra fudginess)
  • For the Cream Cheese Frosting: 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
  3. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and molasses until smooth.
  4. In a separate bowl, whisk together the flour, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Fold in the chocolate chips, if using.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
  8. Let the brownies cool completely in the pan on a wire rack. This step is important before frosting.
  9. Prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually beat in the powdered sugar until fully incorporated. Mix in the vanilla extract and milk until the frosting is light and spreadable.
  11. Once the brownies are completely cool, spread the cream cheese frosting evenly over the top.
  12. Cut into squares. Dust lightly with powdered sugar before serving for a festive look.

Notes

  • For an extra festive touch, sprinkle the tops with coarse sugar or finely chopped crystallized ginger before baking.
  • If you prefer a stronger molasses flavor, substitute 1 tablespoon of the granulated sugar with dark brown sugar.
  • These brownies are excellent stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://devourdish.com/gingerbread-brownies-fudgy-holiday-recipe/