These gingerbread brownies are rich, chewy, and warmly spiced with ginger, cinnamon, cloves, and molasses, all topped with a tangy cinnamon cream cheese frosting. They’re an easy, one-pan way to get that classic holiday gingerbread flavor.
Gingerbread is one of my favorite flavors of the season, but rolling, cutting, and decorating cookies isn’t always how I want to spend an afternoon.
These brownies give you all that warm, spiced flavor with a fraction of the effort. You mix the batter in one bowl, bake it in a single pan, and finish it with a cinnamon cream cheese frosting.
They’re dense and chewy, deeply spiced, and every bit as festive as a decorated cookie, without the rolling pin.
Why These Gingerbread Brownies Are a Holiday Favorite
They deliver real gingerbread flavor. Molasses, ginger, cinnamon, and cloves give them that unmistakable warm, spiced taste.
They come together in one bowl and one pan, which makes them a practical choice during a busy baking season.
The frosting balances everything beautifully. A tangy cinnamon cream cheese layer cuts the sweetness and adds a little extra spice.
And they travel and store well, so they’re a dependable option for cookie exchanges, potlucks, and holiday gatherings.
What You’ll Need to Make Gingerbread Brownies
For the brownies, it’s butter, sugar, dark brown sugar, eggs, molasses, and vanilla, along with flour, baking powder, and salt. The warm trio of ground ginger, cinnamon, and cloves gives them their signature flavor.
For the frosting, you’ll need cream cheese, butter, powdered sugar, vanilla, and a little more cinnamon.
How to Make Gingerbread Brownies
- Start by whisking the melted butter and both sugars until smooth.
- Add the eggs, molasses, and vanilla, and whisk again until combined.
- Add the flour, spices, baking powder, and salt, and mix just until everything comes together into a thick batter.
- Spread the batter into a greased 9×9 pan and bake until a toothpick comes out clean.
- Let brownies cool completely before you frost them.
- While they cool, beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla, and cinnamon. Spread the frosting over the cooled brownies in an even layer, slice, and serve.
Tips for the Best Gingerbread Brownies
A few notes for the best results :)
Cool completely before frosting. Cream cheese frosting will melt and slide off warm brownies, so give them time.
Don’t overbake. Pull them as soon as a toothpick comes out clean. A minute or two too long makes them dry rather than chewy.
Adjust the spice to taste. The blend here is warm and balanced, but you can add a bit more ginger or cinnamon if you like a stronger gingerbread flavor.
More Christmas Treats to Bake
Filling out your holiday baking list? Try these next.
Cut these into squares and add them to any holiday dessert tray.
Scroll down to print the recipe, and enjoy.
And for more easy holiday baking, our Crazy Easy Desserts Book has plenty more to love.
Print
Gingerbread Brownies with Cinnamon Cream Cheese Frosting
These gingerbread brownies are rich, chewy, and warmly spiced with ginger, cinnamon, cloves, and molasses, all topped with a tangy cinnamon cream cheese frosting. An easy one-pan holiday dessert.
- Prep Time 10 mins
- Cook Time 30 mins
- Total Time 40 mins
- Yield 12 brownies 1x
- Category Dessert, Desserts
- Method Baking
- Cuisine American
Ingredients
- 1 cup butter, melted
- ½ cup sugar
- 1 cup dark brown sugar
- 2 eggs
- 2 tbsp molasses
- 1 tsp vanilla
- 2½ cups flour
- 2 tsp ground ginger
- ½ tsp ground cloves
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
Frosting
- 4 oz cream cheese, softened
- ¼ cup butter
- 1½ cups powdered sugar
- 1 tsp vanilla
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the butter and sugars until smooth. Add the eggs, molasses, and vanilla and continue to whisk.
- Add the flour, ginger, cloves, cinnamon, baking powder, and salt, and mix until well combined.
- Pour the batter into a 9×9 pan (non-stick, or greased with cooking spray). Bake for 25–30 minutes, until a toothpick comes out clean.
- Let cool completely before frosting.
- To make the frosting, beat the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the powdered sugar, vanilla, and cinnamon and beat until smooth and creamy.
- Spread an even layer of frosting over the top of the brownies. Slice and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
