Frosted Gingerbread Brownies – quick bake, stunning finish

There’s something magical about the scent of ginger and cinnamon filling the kitchen, especially during the holidays. These Frosted Gingerbread Brownies capture that feeling perfectly, blending the chewiness of a brownie with the warm spice of a classic gingerbread cookie. They are a truly special treat, with a quick bake and stunning finish that makes them one of my favorite gingerbread desserts.

My sister Jennifer always found a way to add a little sparkle to the holidays. I’ll never forget when she gave our gingerbread cookies a “glow-up” with tangy cream cheese frosting. These brownies are my nod to her, all the classic spice we love, with that dreamy, inspired finish.

Why This Recipe Feels Like a Hug

• Best of Both Worlds: This recipe combines the rich, chewy texture of a brownie with the warm, spicy flavor of a gingerbread cookie.
• Perfectly Balanced: A tangy and sweet cream cheese frosting cuts through the richness of the molasses and spices, creating a perfectly balanced bite.
• Simple & Festive: As an easy gingerbread recipe, it’s perfect for holiday baking when you want something impressive without spending all day in the kitchen.
• Crowd-Pleaser: These bars are a guaranteed hit at any gathering, making them ideal for a cookie exchange or holiday party.

Gathering Your Ingredients for Baking Day

For the Gingerbread Brownies:

• 3/4 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1/3 cup molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

For the Frosting:

• 4 tablespoons unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups powdered sugar

The Tools That Make It Easy

• 8-inch Square Pan: This is the perfect size for achieving that thick, chewy brownie texture we all love.
• Parchment Paper: My secret for lifting the brownies out of the pan effortlessly for perfect, clean slices.
• Electric Mixer: A hand or stand mixer makes whipping up that light, fluffy frosting an absolute breeze.

Our Simple Path to Gingerbread Bliss

First, We’ll Warm Up the Oven

Let’s begin by preheating the oven to 350°F (175°C). Line your 8-inch square pan with parchment paper, leaving a little overhang on the sides. Trust me, you’ll thank yourself for this little trick later!

Next, Whisk Up the Molasses Mixture

In your favorite large bowl, whisk together the melted butter, brown sugar, and rich molasses. Once that’s combined, whisk in the eggs and vanilla until the mixture is beautifully smooth and glossy.

Now, We’ll Fold in the Spices and Flour

In a separate bowl, stir together the flour, all those warm holiday spices, salt, and baking powder. Gently add this to your wet ingredients and stir just until you no longer see dry flour. Remember, a light hand makes for a tender brownie.

Then, It’s Time for the Oven’s Magic

Carefully spread the batter into your prepared pan. It’s ready for the oven! Bake for 22–25 minutes. They’re done when a toothpick comes out with just a few moist, wonderful crumbs clinging to it.

The Virtue of Patience (Cooling Time!)

This is always the hardest part for me! You must let the brownies cool completely in the pan before frosting. This ensures the frosting glides on perfectly instead of melting.

Let’s Create That Silky Cream Cheese Frosting

While you wait, let’s make the topping. In a medium bowl, beat the softened butter and cream cheese until they’re wonderfully light and creamy. Mix in the vanilla and cinnamon, then gradually add the powdered sugar, beating until it’s fluffy perfection.

The Final Flourish: Frost and Chill

Once the brownies are completely cool, spread that lovely frosting generously over the top. For the cleanest cuts, pop the pan into the fridge for about 30 minutes to let the frosting set.

A Quick Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used. The values are calculated for one serving of the recipe.

Want to Make Them a Little Lighter?

• Reduce the Sugar: You can slightly reduce the brown sugar in the brownies and the powdered sugar in the frosting. The molasses provides a deep sweetness that helps compensate.
• Whole Wheat Swap: For a little extra fiber, try substituting half of the all-purpose flour with white whole wheat flour.
• Lighter Frosting: If you want a less dense topping, a simple glaze made from powdered sugar, a splash of milk, and a pinch of cinnamon would also be delicious.

My Favorite Ways to Serve These Treats

• A La Mode: Serve a slightly warmed brownie with a scoop of vanilla bean ice cream for a truly decadent dessert.
• Coffee Companion: These brownies are the perfect partner for a hot cup of coffee or a spicy chai latte on a cold afternoon.
• Holiday Dessert Platter: For easy sharing, cut the brownies into small, bite-sized squares and arrange them on a platter with other festive treats. This is one of my go-to ideas for holiday baking.

A Few Little Tips to Ensure They’re Perfect

• On Baking: Try not to overbake them! A toothpick that comes out completely clean often means the brownies are a little dry. Those moist crumbs are the sign of a perfect, chewy texture.
• On Frosting: Patience is everything. Frosting even slightly warm brownies will cause the frosting to melt and become runny. It’s worth the wait for them to cool completely.
• On Ingredients: For the smoothest frosting, make sure your butter and cream cheese are truly at room temperature. This helps them whip together without any lumps.

How to Keep Your Brownies Fresh

Because of that lovely cream cheese frosting, these brownies are happiest stored in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 5 days. You can enjoy them chilled or let them sit out for 20 minutes to soften up a bit.

From My Kitchen to Yours

There is so much love baked into these bars, from the warm spices to the creamy frosting. I hope this recipe for Frosted Gingerbread Brownies brings as much joy to your holiday gatherings as it does to mine. May it help you create sweet new memories with the people you cherish most.

Your Questions, Answered

Can I make these gingerbread brownies ahead of time?

Yes, these are great to make ahead! You can bake the brownies a day in advance, let them cool completely, and store them covered at room temperature. Prepare the frosting and store it in a separate airtight container in the fridge. Simply frost the brownies a few hours before serving.

Do these brownies freeze well?

Absolutely. For best results, freeze the brownies without the frosting in an airtight container or freezer-safe bag for up to 3 months. Thaw them at room temperature, and then prepare and add the frosting before serving.

Is there a good substitute for molasses?

Molasses is key to that classic, real gingerbread flavor. If you’re in a pinch, you could use dark corn syrup, maple syrup, or honey, but be aware that it will change the taste and texture of the brownies slightly, making them less traditional.

Frosted Gingerbread Brownies – quick bake, stunning finish

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• Author: Sarah
• Total Time: 40 minutes
• Yield: 16 brownies 1x
• Diet: Vegetarian

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Description

Chewy, spiced Frosted Gingerbread Brownies with a tangy cream cheese frosting — a quick bake and stunning finish that perfectly captures the holiday spirit.

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Ingredients

Scale 1x2x3x

• 3/4 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1/3 cup molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 4 tablespoons unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups powdered sugar

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Instructions

1. Preheat oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
2. Whisk together melted butter, brown sugar, and molasses in a large bowl. Add eggs and vanilla, whisk until smooth.
3. In another bowl, mix flour, ginger, cinnamon, nutmeg, cloves, salt, and baking powder. Gently fold into the wet ingredients until combined.
4. Spread the batter evenly in the pan and bake for 22–25 minutes, until a toothpick comes out with moist crumbs.
5. Let the brownies cool completely in the pan before frosting.
6. Beat softened butter and cream cheese until creamy. Add vanilla and cinnamon, then gradually mix in powdered sugar until fluffy.
7. Frost the cooled brownies, chill for 30 minutes, then slice and serve.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Best enjoyed chilled or slightly softened at room temperature.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 290
• Sugar: 27g
• Sodium: 160mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 55mg

Keywords: gingerbread brownies, holiday dessert, cream cheese frosting, Christmas baking