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Fudgy Gingerbread Brownies with Cream Cheese Frosting

Close-up of a rich, fudgy gingerbread brownies slice with a thick layer of cream cheese filling.
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Make rich, fudgy gingerbread brownies that capture the warm spices of the season. This easy holiday baking recipe yields chewy bars perfect for any winter gathering.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup molasses
  • 1/2 cup semi-sweet chocolate chips (optional, for extra fudginess)
  • For Cream Cheese Frosting: 4 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1/2 teaspoon vanilla extract; 1 tablespoon milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and molasses until smooth.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, ground ginger, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Fold in the chocolate chips if using.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
  8. Let the brownies cool completely in the pan on a wire rack before frosting.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar until creamy. Stir in the vanilla extract and milk until the frosting reaches a smooth, spreadable consistency.
  10. Once the brownies are cool, spread the cream cheese frosting evenly over the top. Cut into squares.

Notes

  • For a classic gingerbread look, dust the cooled, unfrosted brownies lightly with powdered sugar before cutting.
  • If you prefer a stronger molasses flavor, substitute 1 tablespoon of the granulated sugar with an extra tablespoon of molasses.
  • These chewy gingerbread bars freeze well; layer them with parchment paper before placing them in an airtight container.

Nutrition

Find it online: https://cookincorner.com/fudgy-gingerbread-brownies-recipe/