Why You’ll Love This Recipe

This recipe combines the warmth of gingerbread spices with the decadence of chocolate brownies, finished with a creamy, festive eggnog frosting. The chewy texture, combined with spicy crystallized ginger bits, makes every bite flavorful and comforting. Plus, it’s a simpler way to enjoy holiday flavors without the fuss of traditional cookies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate:

4 oz semisweet chocolate, chopped
8 tablespoons unsalted butter

Bowl One (Dry Ingredients):

1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves

Bowl Two (Wet Ingredients):

2 eggs
1 cup packed light brown sugar
⅓ cup molasses
3 tablespoons crystallized ginger, finely chopped*
1 teaspoon vanilla extract

Eggnog Cream Cheese Frosting:

4 tablespoons unsalted butter, softened*
2 ¼ cups powdered sugar, divided
4 oz cream cheese, softened and cut into 8 pieces**
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1–2 tablespoons eggnog

Garnish:

Ground cinnamon for sprinkling

Directions

Preheat oven to 325°F. Line a 9×13-inch baking pan with foil, allowing overhang on the lengthwise sides for easy lifting later. Grease with butter or nonstick spray and dust with flour.
Melt butter in a small microwave-safe bowl. Add chopped chocolate, let sit for 5 minutes, then whisk until smooth.
In a medium bowl, whisk together all dry ingredients (Bowl One).
In a large bowl, whisk eggs, brown sugar, molasses, crystallized ginger, and vanilla (Bowl Two). Mix in melted chocolate and butter until combined.
Fold in the dry ingredients with a rubber spatula just until combined. Pour batter evenly into the prepared pan.
Bake for 25–30 minutes, rotating pan halfway, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool brownies completely in the pan on a wire rack. Lift brownies out using the foil overhang.

For the Eggnog Cream Cheese Frosting:
8. Once brownies are cool, beat butter and 1 ¼ cups powdered sugar with a hand mixer on medium until fluffy (about 1 minute).

Increase speed to medium-high and add cream cheese pieces one at a time, beating well after each addition.
Add vanilla, nutmeg, and eggnog, and mix until combined.
Gradually beat in remaining 1 cup powdered sugar. Add more eggnog by teaspoons if needed for spreading consistency.
Spread frosting evenly over cooled brownies and lightly sprinkle ground cinnamon on top.

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 2 days. After that, refrigerate to keep them fresh longer.
These brownies taste even better the next day as the flavors meld.

Variations

Adjust crystallized ginger amount for milder or stronger spice.
Substitute eggnog frosting with classic cream cheese frosting or a simple chocolate glaze for variation.
Add chopped nuts to the batter for extra crunch.

FAQs

1. Can I use fresh ginger instead of crystallized ginger?

Fresh ginger won’t provide the same sweetness and chewy texture. Crystallized ginger is preferred for flavor and texture.

2. Is it necessary to use molasses?

Molasses adds depth and that classic gingerbread flavor. You can’t substitute it without changing the taste significantly.

3. Can I make these gluten-free?

Use a gluten-free flour blend to substitute all-purpose flour to make this recipe gluten-free.

4. How long should I chill the frosting before spreading?

The frosting should be spreadable at room temperature but chill if too soft for easier handling.

5. Can I freeze these brownies?

Yes, freeze unfrosted brownies tightly wrapped for up to 3 months. Thaw before frosting.

6. Can I use Greek yogurt instead of cream cheese in the frosting?

Cream cheese is essential for the frosting’s texture and tang. Greek yogurt can be used but will result in a thinner, less stable frosting.

7. How can I store leftovers?

Store in an airtight container in the refrigerator for up to 5 days.

8. Can I make these vegan?

This recipe uses eggs, butter, and cream cheese, but you can try vegan substitutes for those ingredients.

9. Why do I need to line the pan with foil?

Foil makes it easy to lift the brownies out for clean slicing and serving.

10. Can I add other spices?

Feel free to add cardamom or allspice for a unique flavor twist.

Conclusion

Gingerbread Brownies with Eggnog Cream Cheese Frosting are a festive, delicious twist on classic holiday flavors. Soft, chewy, and spiced brownies paired with a creamy, lightly spiced frosting make for a show-stopping dessert perfect for holiday gatherings or any special occasion. Easy to prepare and sure to impress, this recipe will become a seasonal favorite!

Gingerbread Brownies with Eggnog Cream Cheese Frosting

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Soft and chewy Gingerbread Brownies capture the cozy flavors of your favorite holiday cookies but in rich chocolate brownie form. Topped with luscious Eggnog Cream Cheese Frosting, these brownies are destined to become a must-make festive treat—much easier than rolling and baking individual cookies!

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12-16 brownies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F. Line a 9×13-inch pan with foil, grease and dust with flour.
Melt butter in microwave-safe bowl, add chopped chocolate, let sit 5 minutes, whisk smooth.
Whisk dry ingredients (flour, cocoa, spices, baking powder, soda, salt) in a medium bowl.
In large bowl, whisk eggs, brown sugar, molasses, crystallized ginger, vanilla. Mix in melted chocolate and butter.
Fold in dry ingredients until just combined. Pour batter into pan evenly.
Bake 25–30 minutes, rotating halfway, until toothpick has moist crumbs.
Cool completely in pan on rack, lift out using foil.
For frosting: beat butter and 1 ¼ cups powdered sugar until fluffy (1 min).
Beat in cream cheese pieces one at a time until smooth.
Add vanilla, nutmeg, eggnog; mix well.
Gradually beat in remaining 1 cup powdered sugar; add eggnog if needed to spread.
Spread frosting evenly on cooled brownies, sprinkle with cinnamon.