Recipe courtesy of Kelsey Nixon
Gingerbread Squares with Cream Cheese Frosting
Total:
1 hr
Active:
15 min
Yield:
24 squares
Level:
Easy
Total:
1 hr
Active:
15 min
Yield:
24 squares
Level:
Easy

Ingredients

  • 1 stick (1/2 cup) unsalted butter, melted and cooled, plus softened, for greasing pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 cup packed light brown sugar
  • 1/2 cup molasses
  • 1/2 cup sour cream
  • 2 large eggs
  • Cream Cheese Frosting, recipe follows
Cream Cheese Frosting:
  • Two 8-ounce packages cream cheese, at room temperature
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 2 cups confectioners' sugar

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Line the dish with parchment paper, letting paper hang over the sides of the dish for easy removal of the brownies.

In a medium bowl, whisk together the flour, cocoa powder, ginger, baking soda, cinnamon, allspice and nutmeg. In a large bowl, whisk together the brown sugar, melted butter, molasses, sour cream and eggs. Slowly stir in the flour mixture a little at a time, stirring just until no lumps or streaks remain. Pour the batter into the prepared baking dish.

Bake until a toothpick inserted into the center of the gingerbread comes out clean, 30 to 35 minutes. Allow the gingerbread to cool in the pan 5 to 10 minutes, then remove by lifting both sides of the parchment paper. Place on a wire rack to cool completely.

Once cool, spread with the Cream Cheese Frosting. Store in an airtight container for up 5 days. Cut into squares and serve, or give as gifts.

Cream Cheese Frosting:

In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners' sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days.

IDEAS YOU'LL LOVE

Gingerbread Cake Truffles

Recipe courtesy of Kelsey Nixon

Gingerbread

Recipe courtesy of Emeril Lagasse

Gingerbread

Recipe courtesy of Tanya Holland

Brownie Squares

Recipe courtesy of Gourmet Magazine

Yorkshire Gingerbread

Yorkshire Gingerbread

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c