Spicy, Dense, and Chewy these Gingerbread brownies are chock a block full of flavor then topped with a luscious cream cheese frosting. These Gingerbread Brownies with a Cream Cheese Frosting are the perfect addition to your Christmas Cookie plate! Step-by-step photos help you bake this Christmas treat!

Starbucks has a gingerbread cake over the Thanksgiving/ Christmas time. It's my mom's favorite. She loves it, sometimes she even buys the whole loaf. If you're looking for a loaf try my Gingerbread Loaf Recipe. Or why not a Gingerbread Cake or a Gingerbread Bundt Cake.
I wanted to make something reminiscent of the flavors. So here we are with these bars.
These are so tasty. Dense, moist and chewy these bars are great on their own but the smooth, creamy, cream cheese frosting is spectacular on top of the bars.
You will love this recipe.
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What are the ingredients for Gingerbread Brownies?
- Unsalted Butter
- Light Brown Sugar. Since the brownies have a thick layer of sweet frosting you'll notice that the sugar amount is smaller than in other recipes.
- Large Egg, at room temperature
- Molasses
- Pure Vanilla Extract
- All-Purpose/ Plain Flour
- Ground Cinnamon, Ground Ginger, Ground Nutmeg, and Ground Cloves
- Baking Soda and Baking Powder
Now you could leave the brownies but Cream Cheese Frosting makes everything better. For the frosting you'll need:
- Full- Fat Cream Cheese, softened to room temperature
- Unsalted Butter or softened Browned Butter softened to room temperature
- Heavy Cream
- Pure Vanilla Extract
- Confectioners/ Powdered Sugar
Don't miss my blonde brownies recipe.
How do you make Gingerbread Brownies?
Preheat oven to 350F/180C and spray a 9-inch square pan with nonstick cooking spray or butter every nook and cranny, set aside.
In a medium bowl combine the flour, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda.
In a small saucepan over low-medium heat cook the butter. We are browning the butter* here, which creates depth. Cook slowly, mixing constantly, the butter will begin to brown after about a couple of minutes, it will smell nutty. Do not leave it alone as it will burn easily.
When the butter has browned and is golden and smells nutty take it off the heat. Set aside to cool for 5-10 minutes.
After 10 minutes or so, in the bowl of an electric mixer fitted with a paddle attachment or a large bowl with handheld electrical mixer combine the sugar, egg, molasses, and vanilla.
Whisk in the browned butter.
Gently stir the dry ingredients into the wet batter until just combined.
Do not over mix! You don't want overwork the gluten.
Pour into the prepared pan and bake for 23-25 minutes.
Allow the bars to cool completely then start making the frosting.
In the bowl of an electric stand mixer or large bowl with a handheld electrical whisk combine cream cheese and butter, mixing until evenly combined.
Add in the heavy cream, vanilla, and powdered sugar. Mix for 3-4 minutes.
Spread on cooled bars and enjoy.
I like to top the bars with chopped candied ginger, and since its Christmas time, I like to add some red and green sprinkles!
Store leftovers in the fridge in an air-tight container.
Try not to eat just one! If you love gingerbread then try my Gingerbread Bundt Cake Recipe or my Gingerbread Cheesecake.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Gingerbread Brownies with a Cream Cheese Frosting
Spicy, Dense, and Chewy these Gingerbread brownies are chock a block full of flavor then topped with a luscious cream cheese frosting. These Gingerbread Brownies with a Cream Cheese Frosting are the perfect addition to your Christmas Cookie plate! Step-by-step photos help you bake this Christmas treat!
- Total Time: 45 mins
- Yield: 12 1x
Ingredients
Gingerbread Brownies
- 4oz (½ Cup) Unsalted Butter
- 100 grams (½ Cup) Light Brown Sugar
- 1 Larrge Egg, at room temperature
- 2oz (¼ Cup) Molasses
- 1 Teaspoon Pure Vanilla Extract
- 156 grams (1 ¼ Cups) All-Purpose/ Plain Flour
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Ginger
- ¼ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Cloves
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
Cream Cheese Frosting
- 4 oz Full- Fat Cream Cheese, softened to room temperature
- 2oz (4 Tablespoons) Unsalted Butter, softened to room temperature
- 2 Tablespoons Heavy Cream
- 2 Teaspoons Pure Vanilla Extract
- 180-24o Grams (1 ½-2 Cups) Confectioners/ Powdered Sugar
Instructions
Gingerbread Brownies
- Preheat oven to 350F/180C and spray a 9-inch square pan with nonstick cooking spray or butter every nook and cranny, set aside.
- In a medium bowl combine the flour, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda.
- In a small saucepan over low-medium heat cook the butter. We are browning the butter* here, which creates depth. Cook slowly, mixing constatnly, the butter will begin to brown after about a couple of minutes, it will smell nutty. Do not leave it alone as it will burn easily. When the butter has browned and is golden and smells nutty take it off the heat. Set aside to cool.
- After 10 minutes or so, in the bowl of an electric mixer fitted with a paddle attatchment or a large bowl with handheld electrical mixer combine the sugar, egg, molasses, and vanilla. Whisk in the browned butter.
- Gently stir the dry ingredients into the wet batter until just combined. Do not over mix!
- Pour into the prepared pan and bake for 23-25 minutes. Allow to cool completely then start making the frosting.
Cream Cheese Frosting
- In the bowl of an electric stand mixer or large bowl with handheld electrical whisk combine cream cheese and butter, mixing until evenly combined. Add in the heavy cream, vanilla, and powdered sugar. Mix for 3-4 minutes.
- Spread on cooled bars and enjoy. Store lefrovers at room temperature or in the fridge.
Notes
*Check out my whole page dedicated to browning butter
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cream cheese frosting, chewy gingerbread bars, gingerbread blondies
Recipe adapted from Baking Bites . This post was first published January 5, 2013, as of December 1st, 2019 this post has been updated with an updated recipe and new photos.
Maureen says
I am an avid baker--I even have a cupcake company--and this recipe yielded the most delicious baked treat I have EVER made! These gingerbread brownies are the perfect density with the perfect combination of spices and are simply heavenly. I was concerned they might turn out dry, but I took them out of the oven after 23 minutes and they were perfectly moist and dense and...did I mention heavenly?! I did use my own cream cheese frosting recipe (since it's my absolute favorite), but I just want to say thank you for publishing this exceptionally phenomenal recipe! You are the Queen of Baking!
★★★★★
Noah says
You mention Baking Powder in the ingredient list but I don't see it listed in the instructions?
Elizabeth Waterson says
Hi Noah, I am so sorry about that typo! Baking powder should be mixed in with the rest of the dry ingredients, I have updated the recipe card and post. Thank you so much for bringing it to my attention. I really appreciate it!! Please let me know if you have any further questions, if I can help in any way or if you make the brownies! XX Liz