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
Scale
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.