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Gingerbread Brownies with Eggnog Frosting

Gingerbread Brownies with Eggnog Frosting for Festive Bliss

Delight in Gingerbread Brownies with Eggnog Frosting, a sweet twist on holiday desserts, perfect for celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 8 ounces Semisweet Chocolate Can substitute with dark chocolate for a more intense flavor.
  • 1 cup Unsalted Butter Bring to room temperature.
  • 1 cup All-Purpose Flour Consider gluten-free for an alternative.
  • 1/2 cup Unsweetened Cocoa Powder Enhances the chocolate flavor.
  • 1 teaspoon Baking Powder Essential for texture.
  • 1/2 teaspoon Baking Soda Essential for texture.
  • 1 teaspoon Ground Cinnamon Adjust to personal preference.
  • 1 teaspoon Ground Ginger Use more for a spicier kick.
  • 1/2 teaspoon Ground Nutmeg Complements other spices.
  • 1/2 teaspoon Ground Cloves Contributes to the aroma.
  • 2 large Eggs Binds the ingredients.
  • 1 cup Light Brown Sugar Granulated sugar can be used as a substitute.
  • 1/4 cup Molasses Gives depth to the flavor.
  • 1/4 cup Crystallized Ginger Optional for extra flavor.
  • 1 teaspoon Vanilla Extract
For the Frosting
  • 8 ounces Cream Cheese Softened for mixing.
  • 2 cups Powdered Sugar Adjust to taste.
  • 1/4 cup Eggnog Milk or cream can be substituted.
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Ground Nutmeg For added flavor.

Equipment

  • 9x13 inch baking pan
  • medium saucepan
  • Large mixing bowl
  • Whisk
  • spatula
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. Melt the semisweet chocolate and unsalted butter in a medium saucepan over low heat. Stir until smooth and remove from heat to cool slightly.
  3. In a large mixing bowl, whisk together the light brown sugar, eggs, and vanilla extract until pale and slightly thickened.
  4. Pour the cooled chocolate-butter mixture into the bowl and stir until fully combined.
  5. Whisk together the flour, cocoa powder, baking powder, baking soda, spices, and then add to the wet mixture, folding gently until combined.
  6. Fold in the crystallized ginger until evenly distributed.
  7. Pour the brownie batter into the prepared pan and smooth the top. Bake for approximately 30 minutes.
  8. Cool in the pan for 15–20 minutes before transferring to a wire rack.
  9. For the frosting, beat together cream cheese and butter until smooth. Gradually mix in powdered sugar, eggnog, vanilla, and nutmeg.
  10. Spread the frosting over cooled brownies and let set for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store brownies in an airtight container. They taste even better the next day!

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