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Fudgy Gingerbread Brownies with Creamy Vanilla Frosting

A single, rich, dark square of gingerbread brownies topped with thick, creamy white frosting.
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Bake rich, chewy brownies that perfectly blend deep chocolate flavor with the warm spices of traditional gingerbread. This recipe delivers a fudgy texture and is topped with a simple, creamy vanilla frosting for a festive holiday treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1/2 cup unsulfured molasses
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips (optional, for batter)
  • 1 cup powdered sugar (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time until fully incorporated. Stir in the molasses and vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips, if using.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 28 to 32 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
  8. Let the brownies cool completely in the pan on a wire rack.
  9. Prepare the frosting: In a bowl, beat the softened butter until creamy. Gradually beat in the powdered sugar, milk, and vanilla extract until the frosting is smooth and spreadable.
  10. Once the brownies are completely cool, spread the vanilla frosting evenly over the top.
  11. Cut into squares and serve.

Notes

  • For a stronger gingerbread flavor, increase the ground ginger to 1 1/2 teaspoons.
  • If you prefer a richer chocolate topping, substitute the vanilla frosting with a simple chocolate ganache or drizzle melted chocolate over the cooled brownies.
  • These brownies are excellent made one day ahead; store them covered at room temperature.

Nutrition

Find it online: https://delishsymphony.com/gingerbread-brownies-fudgy-spiced-recipe/