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Frosted Gingerbread Brownies

Decadent, dense, and chewy gingerbread bars topped with a thick layer of fluffy, spiced cream cheese frosting. The ultimate holiday dessert!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Brownie Base
  • 0.75 cup unsalted butter melted and slightly cooled
  • 1 cup dark brown sugar packed
  • 0.25 cup unsulphured dark molasses do not use blackstrap
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tsp pure vanilla extract
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
Spiced Cream Cheese Frosting
  • 8 oz full-fat cream cheese block form, softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp pure vanilla extract
  • 0.5 tsp ground cinnamon
  • 1 pinch salt

Equipment

  • 8x8 inch baking pan
  • Mixing bowls
  • Whisk and spatula
  • Stand mixer or hand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease.
  2. In a large bowl, whisk the melted butter, dark brown sugar, and molasses until smooth.
  3. Whisk in the whole egg, egg yolk, and vanilla extract. Whisk vigorously for 1-2 minutes until slightly lightened in color.
  4. In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, and salt.
  5. Gently fold the dry ingredients into the wet ingredients using a rubber spatula just until combined. Do not overmix.
  6. Spread the thick batter evenly into the prepared pan. Bake for 22-26 minutes, until edges are set and a toothpick in the center comes out with moist crumbs.
  7. Let the brownies cool completely in the pan on a wire rack (at least 2 hours) before frosting.
  8. For the frosting: Beat softened cream cheese and softened butter together on medium-high until smooth and fluffy (2-3 minutes).
  9. Turn mixer to low and gradually add sifted powdered sugar. Add vanilla, cinnamon, and a pinch of salt. Whip on medium-high for 1-2 minutes until light and airy.
  10. Lift the cooled brownies out of the pan using the parchment paper. Spread frosting evenly over the top. Cut into 16 squares and serve.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Serve chilled or let sit at room temperature for 15 minutes before serving. Can be frozen for up to 3 months.