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.
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Gingerbread Brownies with Cream Cheese Frosting
Ingredients
- 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
Frosting
- 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
Instructions
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: adapted from the Cooking Channel (Kelsey Nixon)
I’m glad to hear your son is doing well! Hopefully he will be better in no time. Cinnamon rolls sound like the perfect thing to make. I bet these were a huge hit too. So yummy looking!
Glad to hear he is doing well Christin! Lovely brownies I bet they made him feel much better 🙂
These look phenomenal — I love the sound of the black pepper in them! I’m so happy to hear your son is home ad doing well. I’m thinking about you! Cinnamon rolls sound like a nice, therapeutic thing to make — that sounds like a good plan for you. The smell alone is so comforting. Have a great day!
I’m so glad that your son is back home! These brownies sound wonderful – now that Thanksgiving is over I’m excited to get into all the fun Christmas sweets baking : ) And yes, make some homemade bread – I personally find it to be great for stress relief!
Oh Christin, I am so happy to hear that your son is back home and still has a good appetite.
These gingerbread brownies look wonderful. Love gingerbread during this time of year. Hope you all enjoy the rest of the weekend 🙂
I love cream cheese on all things…especially chocolate things! This does look like the perfect way to start the holiday season. Thank you for sharing. I hope you are having a wonderful and relaxing weekend!
First of all – I’m so happy to hear the great update on your son! It’s wonderful you’re surrounded by friends – bringing you meals is such a thoughtful and useful gesture. I think you really should make those cinnamon rolls happen…I can almost smell them. I didn’t think I liked cinnamon rolls much but I’ve been craving them lately for some reason.
And these brownies – what a unique combination with the gingerbread and cream cheese. And I really agree about enjoying seasonal foods and ingredients right now. I just made a batch of gingerbread chocolate cookies I only make at Christmastime and it is just incredible – feels like Christmas. : )
Yes! These are such a super smart idea!!! Love!
Looks delicious!
I’m so so happy to hear that your son is back home! I hope he starts feeling better soon!
And aw, these brownies look gorgeous! I love gingerbread and all things Christmas, so I’d like to have one of these delish pieces right now! The frosting sounds spectacular!
I hope you all have a great weekend :–)