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
. 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.