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Fudgy Gingerbread Brownies with Creamy Vanilla Frosting

A single, rich square of gingerbread brownies topped with thick, creamy frosting and chocolate chips.
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Create memorable holiday moments with these fudgy gingerbread brownies. This recipe blends rich chocolate with warm, aromatic gingerbread spices for a decadent, chewy bar perfect for Christmas gatherings or cozy winter nights.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1/2 cup unsulfured molasses
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips (for brownie batter)
  • 1 cup powdered sugar (for frosting)
  • 1/4 cup softened unsalted butter (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1/4 teaspoon ground ginger (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
  3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the molasses and vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter. This is the secret to fudgy brownies.
  9. Let the brownies cool completely in the pan on a wire rack. Cooling fully helps achieve the best texture.
  10. Prepare the frosting: In a medium bowl, beat the softened butter until creamy. Gradually beat in the powdered sugar, milk, vanilla extract, and ground ginger until the frosting is smooth and spreadable.
  11. Once the brownies are completely cool, spread the creamy vanilla frosting evenly over the top.
  12. Cut into squares and serve. These are excellent holiday brownies.

Notes

  • For extra festive flavor, you can fold 1/2 cup of chopped crystallized ginger into the batter along with the chocolate chips.
  • If you prefer a richer chocolate flavor, substitute 1/4 cup of the flour with an equal amount of extra cocoa powder.
  • Resting the batter for 30 minutes before baking can sometimes deepen the spice flavor, though it is not required for this recipe.

Nutrition

Find it online: https://tastethisplate.com/gingerbread-brownies-recipe-fudgy-spiced-bars/