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Chewy and Fudgy Gingerbread Brownies with Optional Eggnog Glaze

Close-up of several chewy gingerbread brownies stacked on a white plate, drizzled with white icing.
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Create rich, fudgy gingerbread brownies packed with warm holiday spices. This recipe delivers a chewy texture and deep molasses flavor, perfect for festive gatherings. Top with a simple, creamy eggnog glaze for an extra layer of seasonal indulgence.

Ingredients

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  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup molasses
  • 1/2 cup semi-sweet chocolate chips (optional mix-in)
  • For Eggnog Glaze: 1 1/2 cups powdered sugar, 2 tablespoons eggnog, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter and both sugars until fully combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the molasses until the batter is uniform in color. If using, fold in the chocolate chips.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 30 to 35 minutes. A toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack. This step is crucial for achieving a chewy texture.
  10. Prepare the glaze: Whisk together the powdered sugar, eggnog, and vanilla extract until smooth. Add more powdered sugar for a thicker glaze or more eggnog for a thinner consistency.
  11. Once the brownies are cool, drizzle or spread the eggnog glaze over the top. Let the glaze set before cutting into squares.

Notes

  • For the chewiest results, avoid overbaking. The center should remain slightly underdone when you remove them from the oven.
  • If you do not have molasses, you can substitute with dark corn syrup, though the classic gingerbread flavor will be slightly less pronounced.
  • You can dust the cooled brownies with powdered sugar instead of using the eggnog glaze for a simpler presentation.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-chewy-fudgy-gingerbread-brownies/