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Fudgy Gingerbread Brownies with Optional Eggnog Frosting

A close-up of a rich, dark slice of gingerbread brownies topped with thick, pale yellow frosting.
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Create rich, fudgy gingerbread brownies packed with warm holiday spices. This recipe delivers a chewy texture perfect for winter gatherings, with an option to top them with creamy eggnog frosting.

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 Eggnog Frosting (Optional): 2 cups powdered sugar, 1/4 cup softened butter, 2 tablespoons eggnog, 1/4 teaspoon nutmeg

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.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and molasses until combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, 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 30 to 35 minutes. A toothpick inserted near the center should come out with moist crumbs attached, indicating a fudgy texture.
  8. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  9. If making the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the eggnog and nutmeg, until the frosting is smooth and spreadable.
  10. Once the brownies are cool, spread the eggnog frosting evenly over the top, or simply dust with powdered sugar for a simpler finish. Cut into squares and serve.

Notes

  • For the chewiest texture, avoid overbaking. The center should remain slightly underdone when you remove them from the oven.
  • You can substitute the eggnog frosting with a simple glaze made from powdered sugar and a splash of milk or lemon juice.
  • These gingerbread brownies freeze well if wrapped tightly before slicing.

Nutrition

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