Gingerbread Brownies with Eggnog Frosting : A Cozy Holiday Dessert

Gingerbread Brownies with Eggnog Frosting: Your New Holiday Obsession

Hey there, friend! Isla here, from my flour-dusted kitchen to yours. Can you smell it? That magical, unmistakable scent of the holidays? It’s a swirl of warm ginger, spicy cinnamon, and rich, melting chocolate. It’s the cozy, comforting aroma that makes you want to put on your favorite fuzzy socks and curl up by the fire. And let me tell you, I’ve managed to bottle up all that festive magic and bake it into one incredible, show-stopping dessert: these Gingerbread Brownies with Eggnog Frosting.

Now, I know what you’re thinking. Brownies are a classic, and gingerbread is a tradition. But when you bring them together, something truly spectacular happens. We’re taking the fudgy, deeply chocolatey soul of a perfect brownie and giving it a warm, spiced hug. Then, because it’s the most wonderful time of the year, we’re crowning it with a cloud of creamy, dreamy eggnog frosting that tastes like liquid holiday cheer. This isn’t just a dessert; it’s a celebration on a plate.

I designed this recipe for you—the busy, amazing person who wants to create something unforgettable without spending all day in the kitchen. These brownies are surprisingly simple, wildly delicious, and guaranteed to make you the star of any holiday potluck, cookie swap, or cozy family night in. So, tie on your apron, put on some festive tunes, and let’s bake up some serious joy.

A Dash of Nostalgia: Why This Recipe Tastes Like Home

Every great recipe has a story, and this one takes me right back to my grandma’s warm, bustling kitchen. Every December, she’d host a massive “Cookie Day.” The counters would be buried in flour, every bowl we owned would be in use, and the air was thick with the scent of a hundred different spices. My special job, from the time I could reach the counter, was to be the Official Gingerbread Dough Taster.

I remember standing on a wobbly stool, watching her strong hands work the molasses-dark dough, her adding a “pinch of this and a dash of that” with a knowing wink. She’d always sneak me a bit of raw dough on a spoon, and the burst of ginger and molasses was my favorite flavor in the world. One year, she let me decorate the gingerbread men, and I went, shall we say, a little overboard with the icing. We had sparkly, slightly terrifying cookie people covering every surface, and we laughed until we cried.

This brownie recipe is my love letter to those days. It captures the warm, spiced heart of my grandma’s gingerbread but marries it with the indulgent, fudgy brownie I crave as an adult. That first bite, with the cool eggnog frosting? It’s pure, unadulterated holiday joy. It’s the taste of memory, mischief, and love, all baked into one perfect square.

Gingerbread Brownies with Eggnog Frosting : A Cozy Holiday Dessert

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• Author: islamerrick
• Total Time: 45 minutes
• Yield: 16 brownies 1x
• Diet: Vegetarian

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Description

Gingerbread Brownies with Eggnog Frosting are a rich, spiced twist on traditional brownies, topped with a creamy, festive eggnog frosting. This cozy holiday dessert combines the warmth of gingerbread with the indulgence of fudgy brownies.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/3 cup unsulphured molasses
• 2 large eggs
• 1 tsp vanilla extract
• For the Eggnog Frosting:
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 2 tbsp eggnog
• 1/2 tsp nutmeg
• 1 1/2 cups powdered sugar

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease well.
2. In a medium bowl, whisk together flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
3. In a large bowl, whisk together melted butter, brown sugar, granulated sugar, molasses, eggs, and vanilla until smooth.
4. Stir dry ingredients into the wet mixture until just combined.
5. Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick comes out with moist crumbs.
6. Cool completely before frosting.
7. For the frosting, beat cream cheese and butter until smooth. Add eggnog and nutmeg, then beat in powdered sugar until fluffy and spreadable.
8. Frost cooled brownies, slice, and serve. Store leftovers in the fridge.

Notes

• Add white chocolate chips or chopped nuts for extra texture.
• Use spiced rum in place of eggnog for an adults-only version.
• Sprinkle top with cinnamon sugar or holiday sprinkles before serving.
• Frosting can be made ahead and chilled until ready to use.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 220
• Sugar: 20g
• Sodium: 120mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg

Keywords: gingerbread brownies, eggnog frosting, holiday dessert, Christmas brownies, spiced brownies

Gather Your Ingredients: Let’s Talk Flavor!

Okay, let’s get down to the delicious details! Here’s everything you’ll need to create this holiday masterpiece. I’ve included some of my favorite chef-y insights and easy swaps so you can bake with confidence.

For the Gingerbread Brownies:

• 150 g Unsalted Butter, melted: This is the base of our rich, fudgy texture. Melting it gives us that dense, chewy crumb we love in a brownie. Chef’s Tip: No scale? That’s about 2/3 cup. And if you only have salted butter, just omit the extra salt in the dry ingredients.
• 150 g Brown Sugar & 50 g Granulated Sugar: The dynamic duo! Brown sugar brings that deep molasses flavor and moisture, while white sugar helps create that slightly crisp, crackly top. Substitution: You can use all brown sugar for an even chewier, deeper flavor.
• 2 Large Eggs: Our binding agents, giving the brownies structure and lift. Make sure they’re at room temperature for a smoother batter!
• 1 tsp Vanilla Extract: The flavor enhancer that makes the chocolate and spices sing. Don’t skip it!
• 150 g All-Purpose Flour: The foundation. We’re not using too much, which is key for a fudgy, not cakey, texture.
• 30 g Cocoa Powder: The chocolate soul of our brownie! Use natural, unsweetened cocoa powder for the best flavor. Chef’s Insight: This isn’t a super chocolate-forward brownie; the cocoa is here to provide a beautiful, bitter depth that complements the spices.
• 1 tsp Baking Powder: Just a little leavening to give them a slight lift.
• ¼ tsp Salt: The secret weapon! Salt balances the sweetness and makes all the other flavors pop.
• The Spice Squad: 1 tsp Ground Ginger, ½ tsp Cinnamon, ¼ tsp Nutmeg, ¼ tsp Cloves: This is where the holiday magic happens! Ginger provides the warm kick, cinnamon adds sweetness, and nutmeg & cloves give that classic, cozy gingerbread flavor. Substitution: No cloves? A tiny pinch of allspice works beautifully. Feeling lazy? 2 teaspoons of pre-mixed “pumpkin pie spice” is a great shortcut!

For the Eggnog Frosting & Garnish:

• 200 g Powdered Sugar: Creates that smooth, sweet, melt-in-your-mouth frosting texture.
• 100 g Unsalted Butter, softened: The base of our frosting. “Softened” is key here—it should be at room temperature so it whips up light and creamy.
• 2–3 tbsp Eggnog: The star flavor! Use store-bought or homemade. Start with 2 tablespoons and add more until it’s your perfect spreading consistency.
• ¼ tsp Ground Nutmeg: A little extra sprinkle to reinforce that iconic eggnog taste.
• Optional Garnish: A light dusting of cinnamon or nutmeg or some crushed gingerbread cookie crumbles adds a gorgeous festive finish and a nice little crunch.

Let’s Bake! Your Foolproof Step-by-Step Guide

Ready to create some kitchen magic? Follow these steps, and you’ll be a brownie-baking pro in no time. I’ve tucked my favorite little hacks and cheers of encouragement right in there with you.

1. Preheat and Prep. Fire up your oven to 175°C (350°F). Now, let’s get our pan ready. Line a 20 cm (8-inch) square baking tin with parchment paper, leaving a little overhang on two sides. Why do this? This is my #1 kitchen hack for perfect brownies! It creates a “sling” that lets you lift the entire slab of brownies out of the pan effortlessly for super clean cutting. A quick spritz of cooking spray under the paper will help it stick. Chef’s high-five for being prepared!
2. Create the Wet Mixture. In a medium bowl, pour in your melted butter and both sugars. Whisk them together until they’re smooth and well-combined. You’ll see the mixture go from grainy to a lovely, thick, glossy consistency. Now, crack in those room-temperature eggs and add the vanilla. Whisk again with enthusiasm until everything is one happy, emulsified family. See how it’s slightly paler and thicker? That’s exactly what we want!
3. Whisk the Dry Wonders. Grab a separate bowl—this is where we build our flavor base. Add the flour, cocoa powder, baking powder, salt, and all those glorious spices: ginger, cinnamon, nutmeg, and cloves. Give them a good whisk. Why whisk dry ingredients? This ensures the baking powder and spices are evenly distributed throughout the flour, so every single bite is perfectly spiced and risen. No spice bombs here!
4. Marry the Wet and Dry. Time for the main event! Gradually pour the dry ingredient mixture into the wet ingredients. Please, for the love of fudgy brownies, switch to a spatula now. Gently fold the batter until the last streak of flour disappears. Do not overmix! Overmixing develops gluten in the flour, which can make your brownies tough and cakey. A few tiny lumps are totally fine—they’ll bake out. We want tender, fudgy perfection.
5. Bake to Perfection. Pour that beautiful, fragrant batter into your prepared pan and smooth the top with your spatula. Slide it into the preheated oven and set your timer for 25 minutes. This is the hard part: do not open the oven door! We need that steady heat. At 25 minutes, perform the toothpick test. Poke it into the center—it shouldn’t come out completely clean. We want a few moist crumbs clinging to it. That’s the sign of a perfectly fudgy brownie. If it’s wet batter, give it another 3-5 minutes. Remember, they continue to cook as they cool!
6. The All-Important Cool Down. Once baked, take the pan out and place it on a wire rack. This is crucial! You must let the brownies cool completely in the pan before you even *think* about frosting them. I know, the wait is torture, but if you frost warm brownies, the frosting will melt into a sad, runny puddle. Trust me, put on a holiday movie and distract yourself for a good hour. Your patience will be rewarded.
7. Whip Up the Dreamy Frosting. While you’re waiting, make the frosting! In a bowl, beat the softened butter with an electric mixer (or a whole lot of arm power) until it’s pale and creamy. Gradually add the powdered sugar on low speed (unless you want a sugar dust storm in your kitchen), then increase the speed and beat for 2 minutes until fluffy. Now, add 2 tablespoons of eggnog and the ¼ teaspoon of nutmeg. Beat again until it’s light, spreadable, and delicious. If it’s too thick, add the extra tablespoon of eggnog one teaspoon at a time until it’s perfect.
8. Frost, Garnish, and Conquer! The moment has arrived! Use your parchment paper sling to lift the completely cooled brownie slab onto a cutting board. Spread the eggnog frosting evenly over the top. Get creative with the back of a spoon to make pretty swirls. Now, for the final flourish: dust with a little extra cinnamon or nutmeg, or sprinkle with those gingerbread cookie crumbles for some festive crunch. Slice into 16 beautiful squares, pour yourself a glass of eggnog, and take a bow. You did it!

How to Serve These Holiday Showstoppers

Presentation is part of the fun! For a cozy family dessert, I love serving these on a beautiful rustic wooden board. For a holiday party, arrange them on a festive platter with a dusting of powdered sugar. They’re incredible with a hot cup of coffee, a cold glass of milk, or—for the adults—a splash of bourbon-spiked eggnog. These brownies are the ultimate crowd-pleaser, perfect for gifting in cute holiday tins or simply enjoying as a well-deserved treat for yourself after a long day of holiday chaos.

Get Creative! Fun Flavor Twists

Feel like mixing it up? This recipe is a fantastic base for your own culinary experiments! Here are a few of my favorite variations:

• White Chocolate Swirl: Fold 100g of chopped white chocolate into the brownie batter right before baking. The sweet white chocolate is a gorgeous contrast to the spicy gingerbread.
• Boozy Eggnog Frosting: Kick the frosting up a notch by adding 1-2 teaspoons of rum, bourbon, or brandy instead of a tablespoon of the eggnog. So sophisticated!
• Gingerbread Cheesecake Swirl: Swirl ⅓ cup of sweetened, spiced cream cheese into the brownie batter before baking for a marbled, decadent effect.
• Gluten-Free & Dairy-Free: Use a 1:1 gluten-free flour blend and replace the butter with vegan butter or coconut oil. For the frosting, use vegan butter and a thick, store-bought vegan eggnog or a spiced coconut milk.

Isla’s Chef’s Notes & Kitchen Confessions

This recipe has become a non-negotiable part of my holiday season, but it didn’t start out perfect. The first time I tested it, I was so excited I dumped in a *heaping* tablespoon of cloves. Let’s just say my taste testers’ eyes watered a bit! It was a potent, albeit memorable, batch. I’ve since learned that a light hand with the cloves is the way to go—you want a warm background note, not an overwhelming punch.

Another fun evolution? The frosting. I initially made a plain cream cheese frosting, but one year I ran out of cream cheese and had to improvise with butter and the carton of eggnog staring at me from the fridge. It was a happy accident that’s now the star of the show! The beauty of baking is that sometimes your “mistakes” lead to the best discoveries. So don’t be afraid to play, taste, and make the recipe your own. That’s where the real magic happens.

Your Questions, Answered!

I’ve baked these a zillion times and answered all your potential questions. Here’s the inside scoop to ensure your brownies are flawless.

Q: My brownies are cakey, not fudgy. What happened?
A: The most common culprit is overmixing the batter once the flour is added. Remember, fold gently until just combined! Another reason could be overbaking. Those few moist crumbs on the toothpick are your best friend. Finally, double-check your measurements—too much flour will definitely lead to a drier, cake-like texture.

Q: Can I make these brownies ahead of time?
A> Absolutely! They are actually even better the next day. The flavors have more time to meld and develop. Bake and cool them completely, then frost and store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also freeze the unfrosted brownie slab for up to 3 months. Thaw overnight in the fridge and frost before serving.

Q: My frosting is too runny/thick. How can I fix it?
A: Kitchen environments vary, so consistency can too! If it’s too runny, your butter might have been too soft or you added a bit too much liquid. Just gradually beat in a little more powdered sugar until it thickens up. If it’s too thick and difficult to spread, simply beat in more eggnog, one teaspoon at a time, until it reaches your desired, spreadable consistency.

Q: I don’t have an 8-inch square pan. Can I use a different size?
A> You can, but the baking time will change. A 9-inch pan will give you slightly thinner brownies, so start checking for doneness around 20-22 minutes. If you only have a 9×13 pan, I’d strongly recommend doubling the recipe, otherwise, you’ll end up with very thin brownies.