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Dessert for 24

Gingerbread Brownies

These spiced chocolate brownies bake in a square pan and finish with a nutmeg cream cheese and eggnog frosting.

$0.26per serving $
60 minstart to table
24servings

AmericanVegetarianKid-friendlyBudgetDessertsHolidayWinter

Ingredients

  • 4 oz semisweet chocolate
  • 8 tbsp unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp each ground ginger
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1/3 cup molasses
  • 3 tbsp crystallized ginger
  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter
  • 2 1/4 cups powdered sugar
  • 4 oz softened cream cheese cut into 8 pieces
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 1 1/2 tbsp eggnog
  • cinnamon

Steps

  1. Heat the oven to 350 F and grease a 9-by-13-inch baking pan with cooking oil.
  2. Melt the chocolate and 8 tablespoons butter together, then cool the mixture slightly.
  3. Whisk the flour, cocoa, cinnamon, baking powder, baking soda, ginger, and cloves in a bowl.
  4. Beat the eggs, brown sugar, molasses, crystallized ginger, and vanilla into the chocolate mixture, then stir in the dry ingredients.
  5. Spread the batter in the pan and bake for 25 to 30 minutes, until firm and the eggs are fully cooked.
  6. Beat the remaining butter, powdered sugar, cream cheese, vanilla, nutmeg, and eggnog until smooth, then frost the cooled brownies.

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