Gingerbread Brownies with Cream Cheese Frosting
A slightly chewy gingerbread flavored brownie studded with white chocolate chips and topped with a tangy and creamy cream cheese frosting.
Servings: 24
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.