Gingerbread Brownies with Eggnog Frosting

These Gingerbread Brownies are destined to become a must make holiday favorite and so much easier than rolling/baking individual cookies!

Gingerbread Brownies with Eggnog Frosting

I am not an eat-every-brownie-in-site person – but these Gingerbread Brownies made me into one!  These zingy Gingerbread Brownies with Eggnog Cream Cheese Frosting are wonderfully rich and chewy with a touch of molasses and bursting with warm Christmas spices of cinnamon, ground ginger, crystallized ginger, nutmeg, and cloves.  They boast a festive complexity of flavor and the perfect amount of ginger kick which is mellowed and complimented by the silky Eggnog Cream Cheese Frosting.  So basically, they will turn you into an eat-every-brownie-in-site person too!

Gingerbread Brownies with white Eggnog Frosting.

Aside from their scrumptiousness, I love these Gingerbread brownies because, unlike cookies, they are a dump and smooth recipe instead of a roll/shape cookie after cookie recipe AKA they are simple to make which means they make fabulous party/neighbor/friend gifts like this and this.  Like most brownie recipes, I also think the flavor develops more after a day, so they are an ideal make ahead dessert.

Gingerbread Brownies with Eggnog Frosting and cinnamon on top.

Like my Gingerbread Whoopie Pie recipe, this Gingerbread Brownies recipe utilizes crystalized ginger which I think makes all they difference. Crystalized ginger should be easily available at all grocery stores (and especially health food stores such as Sprouts, Whole Foods etc) – if you can’t find it, just ask someone working there.   Crystallized ginger is typically made from young ginger root – the actual stem that grows underground – because it is more tender than the mature roots.  It is peeled and steeped in cane sugar syrup to create a pungent sweet heat that is simply irresistible!  I use 3 tablespoons minced crystallized ginger for a spicy ginger kick but feel free to use less for a more mild ginger kick.

Preparing Gingerbread Brownies with Eggnog Frosting.

The sweet bite of the crystalized ginger is complimented by they silky Eggnog Cream Cheese Frosting.  This luscious frosting is silky smooth, spiced with nutmeg and eggnog and then dusted with cinnamon.   You will want to smother this frosting on everything, and I have.  I have an Eggnog Cookie Recipe coming your way which utilizes the same Eggnog Cream Cheese Frosting  because its that good.

Gingerbread Brownies with Eggnog Frosting on a silver platter.

Now don’t wait to make these chewy, Gingerbread Brownies.  They will make your Christmas season merry and bright!  brownie after brownie after brownie…

Looking for more holiday dessert recipes?

A stack of Gingerbread Brownies with Eggnog Frosting.

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©Carlsbad Cravings by CarlsbadCravings.com

Soft and chewy Gingerbread Brownies are your favorite holiday cookie in rich chocolate brownie form all smothered in luscious Eggnog Cream Cheese Frosting!  These are destined to become a must make holiday favorite and so much easier than rolling/baking individual cookies! 

Gingerbread Brownies with Eggnog Cream Cheese Frosting

Soft and chewy Gingerbread Brownies are your favorite holiday cookie in rich chocolate brownie form all smothered in luscious Eggnog Cream Cheese Frosting!  These are destined to become a must make holiday favorite and so much easier than rolling/baking individual cookies!
Servings: 24 brownies
Total Time: 1 hr
Prep Time: 30 mins
Cook Time: 30 mins

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Ingredients

Chocolate

  • 4 oz. semisweet chocolate, chopped
  • 8 tablespoons unsalted butter

Bowl One

  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tsp EACH ground ginger, ground nutmeg, salt
  • 1/4 teaspoon ground cloves

Bowl Two

  • 2 eggs
  • 1 cup packed light brown sugar
  • 1/3 cup molasses
  • 3 tablespoons crystallized ginger finely chopped*
  • 1 teaspoon vanilla extract

Eggnog Cream Cheese Frosting

  • 4 tablespoons unsalted butter softened*
  • 2 1/4 cups powdered sugar, divided
  • 4 oz. softened cream cheese cut into 8 pieces**
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1-2 tablespoons eggnog

Garnish

Instructions

  • Preheat oven to 325 degrees F.
  • Line a 9×13 with foil with a large piece of foil so it overhangs lengthwise (so you can pick up the brownies by the foil edges later). Grease with butter or spray with nonstick cooking spray with flour. Set aside.
  • Melt butter in a small bowl in the microwave. Add chopped chocolate and set aside for approximately 5 minutes then whisk together until chocolate is melted and smooth.
  • Meanwhile, whisk all of BOWL ONE ingredients together in a medium bowl. Set aside.
  • Whisk all of BOWL TWO ingredients in a large bowl. Whisk in melted chocolate/butter mixture until incorporated. Stir in flour mixture with a rubber spatula just until combined. Transfer batter to prepared pan and spread into an even layer.
  • Bake at 325 degrees F until toothpick inserted in the center comes out with a few moist crumbs attached, 25 to 30 minutes, rotating pan halfway through baking.
  • Let brownies cool completely in pan on wire rack. Using foil overhang, lift brownies out of pan.

Eggnog Cream Cheese Frosting

  • Make frosting when brownies are completely cool and ready to frost. Beat butter and 1 ¼ cups sugar with handled mixer at medium speed until light and fluffy, about 1 minute. Increase speed to medium-high and add cream cheese, 1 piece at a time, beating thoroughly after each addition.
  • Add vanilla, nutmeg, and eggnog and beat to combine. Beat in remaining 1 cup powdered sugar. Add additional eggnog, if needed, a teaspoon at a time to reach desired consistency. Evenly spread frosting over cooled brownies and lightly sprinkle with ground cinnamon.
  • Brownies can be stored in an airtight container on the counter for 2 days, then refrigerated.

Notes

*I use 3 tablespoons minced crystallized ginger for a spicy ginger kick but feel free to use less for a more mild ginger kick.
**I highly recommend making the Gingerbread Brownies a day in advance as they taste even better the next day!

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18 Comments

  1. Laura says

    Wow!! I love the idea behind this recipe! Super creative. I can’t wait to try these!!

    • Jen says

      Thank you Laura, I am excited for you to try them too! I hope you love them as much as us!

  2. Wendy says

    I am new to your blog Jen, but very impressed with your recipes!! I just bought a beef chuck roast for your French dip sandwiches to make this week. So excited!! I have a really stupid question?? I have no idea how to go from your home page on your site to older posts?? Can you help??

    • Jen says

      Hi Wendy, welcome to my site! Not a stupid question at all! If you are on desktop then you can scroll down past the big green Meal Plans Button and it will say Recent posts and show you 4 recent recipes with photos with the option to click the gray button “More Recent Recipes”. To get to recipes by category, click on “Recipe Index” on the top toolbar and then scroll using your arrow keys down. If you are on your phone, you can do the same thing to get to Recent Recipes. To get to the Recipe Index, then click the “Navigation” button that is just below the Carlsbad Cravings. Just after I typed that I check and my Navigation Button isn’t working- ah, sorry about that! I’ll have to get that fixed ASAP! Any way, I hope that helps!

  3. Tawnia says

    These are DELICIOUS! Moist, chewy and great ginger flavor. And that’s without trying the frosting. I will add the frosting when I’m ready to give as gifts. These are so much easier than cookies and since my “little” ones are grown, it suits my needs a bit better. I baked mine in a pampered chef brownie pan, just shortened the time and I tried a few in a mini muffin pan. I plan on making a full batch in the mini muffin pan, creating bite size treats! Thanks again for sharing, your recipes are consistently amazing. Merry Christmas!

    • Jen says

      Hi Tawnia, I am so happy you made these already and loved them! What a fabulous idea to bake in mini muffin tins – I bet those are adorable!!! I am going to have to try that sometime! Thank you so much for taking the time to comment, Merry Christmas!

  4. Jessica says

    Hi- These just came out of the oven and my house smells wonderful! Just noticed that with the frosting you say to mix vanilla, nutmeg, and cinnamon…but I don’t see cinnamon listed in ingredients except for sprinkling on at the end. Do you mix cinnamon into the frosting as well or just sprinkle on top? Thanks! Happy Holidays!

    • Jen says

      Good catch! I omitted the cinnamon in the actual frosting because I though it was to strong both in the frosting and sprinkled – so just sprinkle ontop. I’ll update the recipe. Thanks!

      • Jessica says

        Just wanted to let you know that these were AMAZING! My whole family raved about them….and the whole pan was eaten by the end of the evening. Thanks again for an awesome recipe! And I did end up adding cinnamon to the frosting…..not too strong at all….delicious! But I’m a spice girl!

        • Jen says

          YAY! I’m so happy these were such a huge hit! I’m so glad the extra cinnamon wasn’t too strong – it’s hard to please everyone’s palates so I wanted to error on the side of less 🙂 Thank you for returning and letting me know how much your family loved them!

    • Jen says

      Thank you so much Julia! I hope you can try them soon!

  5. Cindy says

    I made these yesterday and they are a wonderful holiday treat! I omitted the candies ginger (didn’t have on hand and didn’t feel like going out for one more thing!) and I still got the flavor of gingerbread. That frosting is the bomb!

    • Jen says

      Hi Cindy, I’m so happy you loved these brownies even without the crystallized ginger! And I agree, the frosting is the bomb 🙂 Thank you so much Cindy!

  6. Nat says

    Loved the warmth of the ginger in these and the frosting. I thought the molasses might be a bit strong but it gave the brownies a good depth of flavour.

    • Jen says

      Thank you so much Nat, Ii’m so happy they were a winner! Merry Christmas!

  7. Cathie Langton says

    You have a side note that says best baked day before serving. Do you refrigerate them overnight? Does this make them hard?

    • Jen says

      Hi Cathie, like most brownies, the flavor just tastes better the next day. I make the brownies the day before, cover and store at room temperature then frost the next day.

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