A slightly chewy gingerbread flavored brownie studded with white chocolate chips and topped with a tangy and creamy cream cheese frosting.
Course Dessert
Servings 24
Ingredients
1stick unsalted butter,melted and cooled
1 1/2cupsflour
1/3cupunsweetened cocoa
1 1/2teaspoonsginger
1 1/2teaspoonsground cinnamon
1teaspoonbaking soda
1/4teaspoonground cloves
1/4teaspoonground nutmeg
1/4teaspoonground black pepper
1cupdark brown sugar
1/2cupmolasses
1/2cupsour cream
2large eggs
1cupwhite chocolate chips
Frosting
2(8-ounce)packs cream cheese,softened
1stick butter,softened
1/2teaspoonvanilla extract
Pinch of salt
1/4teaspoonground cinnamon
2cupsconfectioners' sugar
1/2cupbrown 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.