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Gingerbread Brownies with Eggnog Frosting

Gingerbread Brownies with Eggnog Frosting for Cozy Holidays

Indulge in these Gingerbread Brownies with Eggnog Frosting, a rich, chewy dessert perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 8 oz Semisweet Chocolate Substitute with dark chocolate for a deeper taste.
  • 1/2 cup Unsalted Butter Can use margarine for a dairy-free version.
  • 1 cup All-Purpose Flour Swap with gluten-free flour for gluten-sensitive individuals.
  • 1/3 cup Unsweetened Cocoa Powder Ensure it’s unsweetened for best results.
  • 1 tsp Ground Cinnamon Use judiciously for a milder ginger balance.
  • 1 tsp Baking Powder Essential for a fudgy texture.
  • 1 tsp Baking Soda Do not omit for best results.
  • 1 tsp Ground Ginger Crystallized ginger adds a delightful kick.
  • 1/4 tsp Ground Nutmeg Optional based on personal taste preference.
  • 1/4 tsp Salt Essential for taste development.
  • 1/4 tsp Ground Cloves Can reduce if desired.
  • 3 large Eggs No substitutes recommended.
  • 1 cup Light Brown Sugar Granulated sugar is a possible alternative.
  • 1/2 cup Molasses Omitting will deeply affect the taste.
  • 1/4 cup Crystallized Ginger (finely chopped) Use less for a milder flavor.
  • 1 tsp Vanilla Extract Optional if you prefer alternative extracts.
For the Eggnog Cream Cheese Frosting
  • 2 cups Powdered Sugar Substitutions may alter creaminess.
  • 8 oz Softened Cream Cheese Can use vegan cream cheese for a dairy-free twist.
  • 1/4 cup Eggnog Replace with milk and nutmeg for a similar taste.
  • 1 tsp Cinnamon For dusting on top; adjust based on personal flavor preference.

Equipment

  • Oven
  • Medium saucepan
  • Large Mixing Bowl
  • electric mixer
  • 9x13 inch baking pan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan with butter or line it with parchment paper.
  2. In a medium saucepan, melt semisweet chocolate and unsalted butter over low heat, stirring continuously until smooth, about 5 minutes. Remove from heat and cool slightly.
  3. In a large mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt for about 30 seconds.
  4. In a separate bowl, whisk eggs and light brown sugar until frothy and pale, about 2-3 minutes. Stir in molasses and vanilla extract.
  5. Gently fold the chocolate mixture into the egg and sugar blend until just combined.
  6. Gradually add the dry ingredient mixture to the chocolate-egg blend, stirring until just combined and no dry flour remains.
  7. Fold in the finely chopped crystallized ginger until evenly distributed.
  8. Pour the brownie batter into the prepared pan and smooth the top. Bake for about 30 minutes, until a toothpick comes out with moist crumbs.
  9. Once baked, cool completely in the pan on a wire rack.
  10. In a mixing bowl, beat softened cream cheese, butter, and vanilla until fluffy, about 2-3 minutes. Gradually add powdered sugar and nutmeg, then mix in eggnog.
  11. Spread the eggnog frosting generously over the cooled brownies and sprinkle cinnamon on top. Cut into squares and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1.5mg

Notes

Allow the brownies to sit overnight before serving to enhance their flavor. These brownies freeze beautifully but may change in texture when thawed.

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