Description
Delight in these rich and festive Gingerbread Brownies topped with a creamy Eggnog Cream Cheese Frosting. These brownies blend the warm spices of gingerbread with a luscious chocolate base, finished with a smooth frosting infused with nutmeg and eggnog for the perfect holiday treat.
Ingredients
Brownies
- 4 oz. semisweet chocolate, chopped
- 8 tablespoons unsalted butter
- 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 ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 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. softened cream cheese, cut into 8 pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1-2 tablespoons eggnog
- Ground cinnamon, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the brownies.
- Prepare Pan: Line a 9×13-inch baking pan with a large piece of foil, leaving an overhang along the length to easily lift the brownies out later. Grease the foil with butter or spray with nonstick cooking spray mixed with flour. Set aside.
- Melt Chocolate and Butter: In a small microwave-safe bowl, melt the 8 tablespoons of butter. Add the chopped semisweet chocolate, let sit for 5 minutes, then whisk until smooth and fully combined.
- Mix Dry Ingredients (Bowl One): In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, baking powder, baking soda, ground ginger, ground nutmeg, salt, and ground cloves. Set aside.
- Mix Wet Ingredients (Bowl Two): In a large bowl, whisk the eggs, light brown sugar, molasses, crystallized ginger, and vanilla extract together. Then, whisk in the melted chocolate and butter mixture until fully incorporated.
- Combine Mixtures: Gently fold the dry ingredients into the wet ingredients using a rubber spatula, mixing just until combined to avoid overworking the batter. Pour the batter into the prepared pan and spread evenly.
- Bake the Brownies: Bake in the preheated oven for 25 to 30 minutes, rotating the pan halfway through to ensure even baking. A toothpick inserted in the center should come out with a few moist crumbs attached.
- Cool Brownies: Remove from oven and cool completely in the pan placed on a wire rack. Once cool, use the foil overhang to lift the brownies out of the pan for easier frosting.
- Prepare Frosting: In a mixing bowl, beat softened butter and 1 1/4 cups powdered sugar on medium speed until light and fluffy, about 1 minute. Increase speed to medium-high and add the cream cheese one piece at a time, beating thoroughly after each addition.
- Add Flavor to Frosting: Beat in vanilla extract, ground nutmeg, and 1 tablespoon of eggnog until well combined. Gradually beat in the remaining 1 cup powdered sugar. If the frosting is too thick, add additional eggnog one teaspoon at a time until desired consistency is achieved.
- Frost the Brownies: Evenly spread the prepared eggnog cream cheese frosting over the cooled brownies. Lightly sprinkle ground cinnamon on top for garnish.
- Storage: Store brownies in an airtight container at room temperature for up to 2 days, then refrigerate to keep fresh.
Notes
- Use the foil overhang to easily lift the brownies from the pan without breaking.
- Ensure brownies are completely cool before frosting to prevent frosting from melting.
- Adjust eggnog quantity in frosting to achieve preferred thickness.
- Brownies can be stored up to 4 days refrigerated; bring to room temperature before serving for best texture.
- Crystallized ginger adds a delightful spicy crunch; finely chop for even distribution.
