If you’re craving a festive treat that perfectly marries cozy spices with a rich, fudgy texture, then the Gingerbread Brownies with Eggnog Frosting Recipe is exactly what you need. This delightful dessert captures the warm essence of gingerbread in decadent brownies topped with a silky eggnog frosting, bringing holiday magic into every bite. Whether you’re baking for a party or simply indulging yourself on a chilly evening, these brownies are sure to spread cheer and sweet nostalgia.
Ingredients You’ll Need
Each ingredient in this Gingerbread Brownies with Eggnog Frosting Recipe plays a vital role, balancing flavors and textures to create a dessert that’s both complex and comforting. From the molasses-infused batter to the creamy frosting with a hint of nutmeg, the ingredients are simple but thoughtfully chosen for maximum holiday flavor.
- Semisweet chocolate (4 oz): Provides a rich, luscious base that complements the gingerbread spices perfectly.
- Unsalted butter (8 tbsp + 4 tbsp softened): Adds moisture and tenderness to the brownies and creaminess to the frosting.
- All-purpose flour (1½ cups): Forms the structure of the brownies, ensuring they’re fudgy but not cakey.
- Unsweetened cocoa powder (¼ cup): Enhances the chocolate flavor while balancing the sweetness.
- Ground cinnamon (1 tsp): Imparts warm spice notes that are essential for the holiday spirit.
- Baking powder (½ tsp) & Baking soda (½ tsp): Help achieve the perfect rise and texture.
- Ground ginger, nutmeg, and cloves (each ½ tsp except cloves ¼ tsp): These spices create the classic gingerbread flavor profile, making these brownies unmistakably festive.
- Salt (½ tsp): Balances sweetness and enhances all the spices’ flavors.
- Large eggs (2): Bind the ingredients and add richness.
- Light brown sugar (1 cup, packed): Adds sweetness with a hint of molasses flavor for depth.
- Molasses (â…“ cup): The star ingredient for that true gingerbread taste and chewy texture.
- Crystallized ginger, finely minced (3 tbsp): Adds a chewy burst of spicy-sweet ginger in every bite.
- Vanilla extract (1 tsp + 1 tsp for frosting): Rounds out the flavors with a smooth aroma.
- Powdered sugar (2¼ cups, divided): Sweetens and smooths the frosting.
- Cream cheese (4 oz, softened and cut into pieces): Brings tangy creaminess to the eggnog frosting.
- Eggnog (1–2 tbsp): Thins the frosting while imparting that signature holiday flavor.
How to Make Gingerbread Brownies with Eggnog Frosting Recipe
Step 1: Prep Your Pan and Oven
Start by heating your oven to 325°F (163°C) and lining a 9×13-inch baking pan with foil, leaving the long sides overhanging. Grease it well to prevent sticking. This prep makes removal easy and keeps your brownies intact and looking beautiful when it’s time to frost.
Step 2: Melt Butter and Chocolate
In a microwave-safe bowl, melt the butter, then add the chopped semisweet chocolate. Let it sit for about five minutes so the chocolate softens, then whisk until you get a smooth and shiny mixture. This glossy base is what brings the brownies their irresistible fudgy texture.
Step 3: Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda, ginger, nutmeg, cloves, and salt. This mix ensures an even distribution of the spices and leavening agents so every bite tastes just right.
Step 4: Mix Wet Ingredients
In a large bowl, beat the eggs and brown sugar until well combined. Stir in the molasses, minced crystallized ginger, and vanilla extract for that distinctive gingerbread character. Then pour the cooled chocolate-butter mixture into this wet mix and stir gently until uniform.
Step 5: Fold Dry into Wet
Carefully fold the dry ingredients into the wet mixture using a rubber spatula. Stir just until everything is combined; this helps keep the brownies moist and dense rather than cakey.
Step 6: Bake
Spread the batter evenly into your prepared pan, smoothing the top. Bake on the center rack for 25 to 30 minutes. A toothpick inserted in the center should come out with some moist crumbs but not wet batter. Don’t forget to rotate the pan halfway through baking for even color and texture.
Step 7: Cool Completely
Once baked, let the brownies cool fully in the pan placed on a wire rack. Use the foil edges to carefully lift them out once they’re cool, making it easier to frost and slice later.
Step 8: Make the Eggnog Frosting
Beat softened butter with 1¼ cups of powdered sugar until light and fluffy. Gradually add cream cheese pieces, mixing until smooth. Add vanilla, nutmeg, and one tablespoon of eggnog, then beat in the remaining powdered sugar. Adjust the consistency by adding eggnog a teaspoon at a time until the frosting is perfectly spreadable.
Step 9: Frost Your Gingerbread Brownies
Spread the creamy eggnog frosting evenly over the cooled brownies and finish with a dusting of ground cinnamon for that extra touch of holiday charm.
How to Serve Gingerbread Brownies with Eggnog Frosting Recipe
Garnishes
Try topping your Gingerbread Brownies with Eggnog Frosting Recipe with a sprinkle of chopped crystallized ginger for a spicy pop or a light drizzle of caramel sauce for an extra indulgent finish. A few whole cloves or a dusting of cinnamon powder can also add visual appeal and deepen the flavor.
Side Dishes
Serve these brownies alongside a warm mug of spiced cider or a cup of rich coffee to complement the dessert’s spice profile. For a dairy option, a scoop of vanilla ice cream or a dollop of whipped cream adds cool contrast to the warm spices.
Creative Ways to Present
Create individual servings by cutting the brownies into squares and placing each on festive plates with a small sprig of fresh rosemary or holly for a seasonal touch. You can also stack brownie layers with frosting between them for a mini holiday cake or pipe the eggnog frosting on top with a star tip for a decorative swirl.
Make Ahead and Storage
Storing Leftovers
Gingerbread Brownies with Eggnog Frosting Recipe keep beautifully in an airtight container at room temperature for up to three days. If you want to extend their life, refrigeration is best, which will keep them moist for about a week.
Freezing
These brownies freeze well before frosting. Wrap the unfrosted brownies tightly in plastic wrap and then foil, and they’ll keep in the freezer for up to three months. Thaw completely and then frost before serving for best results.
Reheating
If you prefer warm brownies, gently microwave individual pieces for 10 to 15 seconds. Avoid reheating the entire slab with frosting to keep the texture of the frosting intact, as it may melt and become runny.
FAQs
Can I substitute molasses with honey or maple syrup?
Molasses is key for that authentic gingerbread flavor and chewy texture, so substituting with honey or maple syrup will change the taste and moisture. If you’re out of molasses, a mix of dark brown sugar and a little honey can work, but appreciate that the depth of flavor won’t be quite the same.
Is it possible to make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure your baking powder is gluten-free as well. The texture might be slightly different but still delicious.
Can I use regular milk instead of eggnog in the frosting?
You can substitute regular milk or cream if eggnog is unavailable, but some of the signature holiday flavor will be missing. To compensate, try adding a pinch of ground nutmeg and cinnamon to the frosting when using milk.
How do I get the brownies fudgy and not cakey?
Be careful not to overmix the batter when combining wet and dry ingredients. Mix just until combined, and avoid overbaking by testing with a toothpick so a few moist crumbs remain. The melted chocolate and butter combo helps keep them fudgy.
Can I make the frosting vegan?
Traditional eggnog frosting relies on cream cheese and butter, but for a vegan version, try using vegan cream cheese and vegan butter substitutes. You can find eggnog-flavored nondairy milk alternatives to add that festive flavor.
Final Thoughts
There’s nothing quite like sharing a batch of these Gingerbread Brownies with Eggnog Frosting Recipe to get you into a joyful, festive mood. Each bite is a delightful mixture of familiar holiday spices and rich, creamy frosting that’s perfect for celebrations or cozy nights in. Go ahead and try this recipe—it’s a guaranteed crowd-pleaser that might just become your new holiday tradition!
Print
Gingerbread Brownies with Eggnog Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the festive flavors of these Easy Gingerbread Brownies topped with a creamy Eggnog Frosting. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, these chewy brownies combine holiday warmth with rich chocolate, finished with a luscious frosting that brings a delightful holiday vibe to Christmas baking gatherings.
Ingredients
Brownies
- 4 oz semisweet chocolate, roughly chopped
- 8 tablespoons (1 stick) unsalted butter
- 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
- 2 large eggs
- 1 cup packed light brown sugar
- â…“ cup molasses
- 3 tablespoons crystallized ginger, finely minced
- 1 teaspoon vanilla extract
Eggnog Frosting
- 4 tablespoons (½ 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)
- Ground cinnamon (for dusting)
Instructions
- Preheat and prepare pan: 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, then grease or spray the foil with a nonstick spray containing flour. Set the pan aside.
- Melt chocolate and butter: Melt butter in a microwave-safe bowl, then add chopped semisweet chocolate. Let sit for 5 minutes and whisk until smooth and glossy. Allow mixture to cool slightly.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda, ground ginger, nutmeg, salt, and cloves until evenly combined. Set aside.
- Combine wet ingredients: In a large mixing bowl, beat eggs with packed brown sugar. Stir in molasses, finely minced crystallized ginger, and vanilla extract until uniform. Pour in the melted chocolate-butter mixture and stir to combine.
- Incorporate dry mix: Fold the dry ingredients into the wet batter using a rubber spatula, mixing just until the batter comes together to avoid overworking.
- Spread and bake: Evenly spread the batter into the prepared pan, smoothing the surface. Bake on the center rack for 25–30 minutes, rotating halfway through. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool brownies: Remove brownies from the oven and cool completely on a wire rack. Use the foil overhang to lift brownies out of the pan once cooled.
- Prepare frosting – beat butter and sugar: Beat softened butter with 1¼ cups powdered sugar at medium speed until light and fluffy (about one minute).
- Add cream cheese: Increase mixer to medium-high. Add cream cheese pieces one at a time, beating well after each addition until smooth.
- Finish frosting: Beat in vanilla extract, ground nutmeg, and 1 tablespoon eggnog. Add remaining 1 cup powdered sugar and mix until creamy. Adjust consistency with additional eggnog, 1 teaspoon at a time, if frosting is too stiff.
- Frost and dust: Spread the frosting evenly over the cooled brownies. Finish with a light dusting of ground cinnamon for a festive touch.
Notes
- Using foil with an overhang makes removing brownies from the pan easy once cooled.
- Do not overmix the batter when folding in dry ingredients to maintain tenderness.
- Crystallized ginger adds a delightful spicy chew; mince it finely for even distribution.
- Adjust eggnog quantity in frosting to get your preferred spreading consistency.
- Brownies taste best after chilling for at least an hour to set the frosting.
- Store brownies tightly covered in the refrigerator for up to 5 days or freeze for longer storage.
