Gingerbread Brownies With Eggnog Frosting — chewy, spicy, and utterly festive
Gingerbread Brownies With Eggnog Frosting are chocolatey, gingery brownie bars dressed in a silky spiced eggnog cream-cheese topping — basically your favorite holiday cookie got a brownie makeover and a luxurious frosting hug. These bars deliver the warm Christmas spices of gingerbread, a kiss of molasses, pockets of crystallized ginger, and a smooth eggnog frosting that will have guests swooning.
Brief introduction — what these brownies are and why they matter
If you want a dessert that screams holiday without the cookie-rolling assembly line, this is it. Think fudgy brownie base + warm ginger-spice profile + a lush eggnog cream cheese frosting. You get the best of Christmas Cooking vibes with less fuss and more wow.
Why you’ll love this recipe
- Comfort factor: chewy brownie texture meets classic gingerbread spices — so cozy.
- Make-ahead magic: flavors deepen overnight, so these are perfect for prepping ahead.
- Giftable and transportable: cut into squares, box them, and you’ve got instant party creds.
- Balanced richness: the tang from cream cheese keeps the sweetness in check.
Bold tip: Make these a day ahead—flavors marry and the frosting sets for cleaner slices.
The story behind the bars
I wanted gingerbread flavor without rolling dough. A brownie pan seemed like the fast-lane to holiday joy. Add crystallized ginger for a spicy-sweet pop and top it with eggnog-spiked cream cheese because, honestly, what’s more festive than eggnog? These brownies were born out of laziness that turned brilliant — same seasonal flavor, far fewer steps than cookies.
Ingredients breakdown — short blurbs on what each item does
- Semisweet chocolate + butter: creates a glossy, fudgy base.
- Flour, baking powder, baking soda: structure and the right lift for brownies that stay chewy.
- Cocoa powder: extra chocolate depth without extra weight.
- Brown sugar + molasses: chew, moisture, and that classic gingerbread backbone.
- Eggs: bind and add richness.
- Crystallized ginger (finely chopped): game-changer — puckery-sweet bursts of ginger heat.
- Warm spices (ginger, cinnamon, nutmeg, cloves): the gingerbread soul.
- Vanilla extract: rounds and smooths the flavors.
- Cream cheese + butter + powdered sugar + eggnog: make the Eggnog Cream Cheese Frosting silky, lightly spiced, and decadent.
Bold tip: Use real crystallized ginger (not candied ginger from generic mixes) for the best spicy-sweet punch.
How to make them — step-by-step “bake like a boss”
- Preheat & prep. Heat oven to 325°F (163°C). Line a 9×13 pan with foil so it overhangs long edges; grease the foil. This makes lifting the whole slab out a cinch.
- Melt chocolate & butter. Gently melt butter and chopped semisweet chocolate together (microwave in short bursts or use a double boiler). Whisk smooth and let cool slightly.
- Whisk dry spices & leaveners. In a medium bowl combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to evenly distribute the spices.
- Mix wet ingredients. In a large bowl beat eggs with packed light brown sugar and molasses until glossy. Stir in vanilla. Whisk in the melted chocolate mixture until fully combined.
- Fold in dry mix & crystallized ginger. Use a rubber spatula and fold the flour-spice mix into the chocolate batter just until incorporated. Fold in chopped crystallized ginger. Don’t overmix.
- Bake. Spread batter evenly into the prepared pan. Bake 25–30 minutes until a toothpick shows a few moist crumbs. Rotate pan halfway for even baking.
- Cool completely. Let brownies cool fully in the pan on a wire rack — frosting will slide on if the surface is warm. Lift slab using foil overhang.
- Make eggnog frosting. Beat room-temp butter and 1¼ cups powdered sugar until fluffy. Add cream cheese, one piece at a time, beating until smooth. Add vanilla, nutmeg, and 1–2 tablespoons eggnog; beat. Add remaining powdered sugar and adjust thickness with 1 tsp eggnog at a time. Spread over cooled brownies and dust with cinnamon.
- Cut & serve. Chill slightly for cleaner slices, then cut into squares. Store as below.
Bold tip: Cool the brownies completely before frosting — warm brownies melt the frosting and make a mess.
Pro tips for perfect results (real-world bakery tricks)
- Don’t overbake. Pull them when a few moist crumbs cling to a toothpick. Overbaking kills chewiness.
- Chop crystallized ginger finely. Large chunks create hot bites; small bits give a pleasant peppery zing throughout.
- Use room-temperature cream cheese & butter for a smooth frosting—cold blocks lead to lumps.
- Rotate the pan halfway so the edges and center bake evenly.
- Tent with foil if edges brown too fast. That prevents a hard crust while the center finishes.
- Make these a day ahead. The spices mature and the frosting sets, giving cleaner cuts and deeper flavor.
Bold tip: If the center’s underdone while the top looks perfect, lower the oven temp 25°F and continue baking covered with foil until set.
Variations to try — riff, remix, repeat
- Boozy kick: Stir 1–2 tablespoons dark rum into the frosting for grown-up depth.
- Gingerbread Cookie crossover: Crumble a few spiced Gingerbread Cookie With Eggnog Icing on top for texture and nostalgia.
- Eggnog-stuffed brownies: Swirl a thin layer of eggnog cream cheese into the batter before baking.
- Cookie form: Use the frosting and batter elements to make Gingerbread Eggnog Cookies by adjusting bake time.
- Chocolate-forward: Add extra semisweet chips for pockets of molten chocolate in every bite.
- Italian dessert twist: Lightly dust with cocoa and call them festive Postres Italianos for a cross-cultural plate.
FYI: Fans of How Sweet Eats and holiday mashups will love the flavor balance here.
Best ways to serve and pairings
- With coffee or espresso — chocolate and eggnog love that bitter-sweet counterpoint.
- At a holiday party — arrange squares on a platter and garnish with crystallized ginger slices and a light cinnamon dusting.
- As dessert course — serve a brownie with a scoop of vanilla ice cream and a drizzle of warmed caramel or molasses.
- Gift-ready: Stack 3–4 squares in a small box, add parchment, tie with twine — instant Christmas gift.
Bold tip: Chill slightly before slicing for cleaner edges and a prettier presentation.
Storage and make-ahead tips
- Room temp: Keep in an airtight container up to 2 days.
- Refrigerator: Store covered for up to 4 days (frosting contains dairy). Let come to room temp before serving for best texture.
- Freezer: Freeze unfrosted slabs tightly wrapped up to 3 months. Thaw overnight in the fridge, then frost.
- Travel tip: Place chilled slices in a shallow cooler with ice packs for transport; frosting stays stable.
Bold tip: Frost the day you serve if you need the brownies to travel; pack frosting separately in a piping bag for final assembly.
FAQs — quick answers you’ll actually use
Can I replace crystallized ginger?
Yes — swap for 1 tsp ground ginger, but you’ll lose the sweet-heat pockets. Crystallized ginger gives personality.
Can I make these gluten-free?
Replace flour with a 1:1 gluten-free baking blend and ensure baking time checks out; texture will be similar if the blend contains xanthan gum.
Can the frosting be dairy-free?
Use vegan cream cheese and a dairy-free butter substitute; the frosting will be slightly different but still decadent.
Why is my frosting runny?
Probably warm cream cheese or too much eggnog. Chill frosting briefly and add more powdered sugar to stiffen.
How much crystallized ginger should I use?
I like 3 tablespoons finely minced for a spicy kick; use less for milder heat. (Adjust to taste.)
Final thoughts — the holiday magic in a pan
These Gingerbread Brownies With Eggnog Frosting give you all the festive nostalgia of classic gingerbread cookies and all the indulgence of fudgy chocolate brownies — plus a decadent, silky eggnog frosting that turns each square into a mini celebration. They’re practical (dump-and-smooth batter), showy (frosted slab presentation), and delicious enough to convert anyone into a brownie fanatic.
If you love holiday treats but crave shortcuts that still feel special, this recipe is your win. Make a batch, box a few up as Eggnog Brownie Recipes or Gingerbread Eggnog Cookies hybrids for friends, and enjoy the applause.
Bold final tip: Cut into uniform squares and chill briefly before plating for the prettiest gift boxes and platters.
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Easy Gingerbread Brownies With Eggnog Frosting – Perfect for Holiday Christmas Cooking
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 24 brownies 1x
- Category: Dessert
Description
These chewy, spice-laced brownie bars combine classic gingerbread flavors with a rich chocolate base, finished with a velvety eggnog-spiked cream-cheese frosting. They’re faster than rolling out cookies but every bit as festive.
Ingredients
Chocolate base
- 4 oz semisweet chocolate, roughly chopped
- 8 tablespoons (1 stick) unsalted butter
Dry mix (Bowl A)
- 1½ 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
Wet mix (Bowl B)
- 2 large eggs
- 1 cup packed light brown sugar
- 1/3 cup molasses
- 3 tablespoons crystallized ginger, finely minced*
- 1 teaspoon vanilla extract
Eggnog Cream-Cheese Frosting
- 4 tablespoons (1/2 stick) unsalted butter, softened*
- 2¼ 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 (to thin as needed)
Garnish
- Ground cinnamon (for dusting)
Instructions
- Preheat the oven to 325°F (163°C). Line a 9×13-inch baking pan with a large sheet of foil so it overhangs the long sides; grease the foil or spray with a nonstick spray that contains flour. Set pan aside.
- Melt the butter in a microwave-safe bowl. Add the chopped chocolate, let it sit for about 5 minutes, then whisk until the mixture is completely smooth and glossy. Allow to cool slightly.
- In a medium bowl, whisk together all ingredients listed under Dry mix (Bowl A) until evenly combined. Set aside.
- In a large mixing bowl, beat the eggs with the packed brown sugar, then stir in the molasses, minced crystallized ginger, and vanilla until uniform. Pour the melted chocolate-butter into the wet mixture and stir to combine.
- Fold the dry ingredients into the chocolate mixture using a rubber spatula. Mix only until the batter just comes together — do not overwork it.
- Spread the batter into the prepared pan, smoothing the surface so it’s even.
- Bake on the center rack for 25–30 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached. Rotate the pan halfway through baking for even browning.
- Remove the pan from the oven and let the brownies cool completely on a wire rack. When cool, lift the slab out of the pan using the foil overhang.
Frosting
- Make the frosting once the brownies are fully cooled. In a mixing bowl, beat the softened butter with 1¼ cups of the powdered sugar at medium speed until light and slightly fluffy (about one minute).
- Increase the mixer speed to medium-high and add the cream cheese pieces one at a time, beating well after each addition until smooth.
- Add the vanilla, nutmeg, and 1 tablespoon eggnog; beat to combine. Add the remaining 1 cup powdered sugar and mix until the frosting is creamy. If the frosting is too stiff, add additional eggnog a teaspoon at a time to reach your preferred spreading consistency.
- Spread the frosting evenly across the cooled brownie slab and finish with a light dusting of ground cinnamon.
Notes
- Storage
- Keep frosted brownies in an airtight container at room temperature for up to 2 days, then refrigerate if keeping longer.
- Unfrosted brownies freeze well: wrap tightly and freeze for up to 3 months; thaw in the refrigerator before frosting.
- Notes
- *I recommend 3 tablespoons finely chopped crystallized ginger for a bright, spicy pop; reduce this amount if you prefer a subtler ginger note.
- **For best texture and a smooth frosting, use cream cheese and butter at room temperature.
- These brownies often taste even better the next day after the flavors have had time to meld — make ahead when possible.
