Gingerbread Brownies with white chocolate chips and a cream cheese frosting are a delicious way to kick off the Christmas season. I love things like gingerbread that are typically only eaten at a certain time of year. These gingerbread brownies are fairly dense, a little bit chewy, and full of spice, including a little bit of black pepper which I find gives gingerbread that extra something special.
The cream cheese frosting is a little on the tangy side with a touch of sweetness. There’s a nice thick layer of it and a little cinnamon rounds out the flavor.
We are happy to report that after over a week spent in the hospital, our 16-year-old son is home and doing well. Yesterday he completed his first round of chemotherapy for testicular cancer. Fortunately, the chemo is having little effect on how he feels, at least so far. Leave it to my boy to request a cheeseburger and fries after chemo!
We have had so much amazing support from friends, family, and neighbors. Word is we have people signed up to bring us a meal every other day until the second week in January. This will be such a huge help and will allow me to dedicate what time I do spend in the kitchen to making fun, therapeutic recipes instead of being worried about what’s going to be on the dinner table that night. I’m thinking I may try to get over my fear of yeast and bake some breads. Or maybe some cinnamon rolls. I don’t think I’ve ever made cinnamon rolls.
- 1 stick unsalted butter, melted and cooled
- 1 1/2 cups flour
- 1/3 cup unsweetened cocoa
- 1 1/2 teaspoons ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1 cup dark brown sugar
- 1/2 cup molasses
- 1/2 cup sour cream
- 2 large eggs
- 1 cup white chocolate chips
- 2 (8-ounce) packs cream cheese, softened
- 1 stick butter, softened
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/4 teaspoon ground cinnamon
- 2 cups confectioners' sugar
- 1/2 cup brown sugar
Preheat oven to 350 degrees. Butter a 9x13-inch baking dish and line with parchment paper letting the edges of the paper extend over the sides for easy removal.
In a medium bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, cloves, nutmeg, and black pepper.
In a large bowl, whisk together butter, dark brown sugar, molasses, sour cream, and eggs until combined really well.
Gradually stir the flour mixture into butter mixture until no lumps or streaks remain. Pour into prepared pan.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then remove to a wire rack to cool completely.
For frosting, beat cream cheese and butter at medium speed with an electric mixer until light and fluffy. Beat in vanilla extract, salt, and cinnamon.
Add confectioners' sugar 1/2 cup at a time, turning speed down to low with each addition and then back up to medium to combine well. Beat in brown sugar.
Spread frosting on cake and serve immediately or refrigerate for up to 5 days.
Recipe Source: adapted from the Cooking Channel (Kelsey Nixon)