Print

Ultimate Fudgy Gingerbread Brownies with Cream Cheese Frosting

Close-up of a rich, dark square of gingerbread brownies topped with thick white cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create rich, fudgy brownies infused with the warm spices of gingerbread. This recipe delivers a chewy texture and deep molasses flavor, topped with a simple, tangy cream cheese frosting for the perfect holiday treat.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 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 molasses
  • 1/2 cup semi-sweet chocolate chips (optional, for extra fudginess)
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk (if needed for thinning)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 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 until the mixture is smooth. Stir in the vanilla extract and molasses until incorporated.
  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 baking pan.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter. Overbaking will result in a cakey texture.
  8. Let the brownies cool completely in the pan on a wire rack. This step is crucial for fudgy texture and clean cutting.
  9. While the brownies cool, prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually beat in the sifted powdered sugar until fully incorporated. Mix in the vanilla extract. If the frosting is too stiff, add milk one teaspoon at a time until you reach a spreadable consistency.
  11. Once the brownies are completely cool, spread the cream cheese frosting evenly over the top.
  12. Cut into 16 squares. Store leftovers in an airtight container at room temperature for up to three days.

Notes

  • For the chewiest gingerbread brownies, ensure you do not overbake them. The center should remain slightly underdone when you pull them out.
  • If you prefer a stronger spice flavor, increase the ground ginger by 1/2 teaspoon.
  • Dust the cooled, frosted brownies lightly with powdered sugar before serving for a snowy, festive look.

Nutrition

Find it online: https://blissbatter.com/gingerbread-brownies-recipe/