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Healthier Gingerbread Brownies with Gingerbread Cream Cheese Frosting
These Healthier Gingerbread Brownies with Cream Cheese Frosting are the most cozy, indulgent holiday bake you will make all season, and they are made with simple, more balanced ingredients throughout. Soft, fudgy brownies loaded with ground ginger, cinnamon, and molasses, sweetened with coconut sugar and maple syrup, and finished with a thick, creamy gingerbread cream cheese frosting that tastes like the holidays in every single bite. No refined sugar, no compromise on flavor, and genuinely one of the best things to come out of your kitchen all year.
Ingredients you’ll need:
- Coconut Oil: The fat base of the brownie batter. Melted coconut oil gives a fudgier, denser result than butter. Use refined coconut oil for no coconut flavor or unrefined for a subtle coconut note.
- Coconut Sugar: The primary sweetener for the brownie base. Gives a deep caramel molasses flavor that pairs perfectly with the warm gingerbread spices. Substitute with light brown sugar in equal amounts.
- Maple Syrup: Works alongside the coconut sugar to add moisture and a deeper sweetness. Pure maple syrup only as pancake syrup will not give the same result.
- Large Eggs and Egg Yolk: Four whole eggs plus an extra yolk gives these brownies an incredibly rich, fudgy texture. The extra yolk is the bakery trick that makes the center stay soft and dense even after cooling.
- Molasses: The defining flavor of gingerbread. Do not substitute or reduce this. Molasses is what makes these taste like gingerbread rather than just spiced brownies.
- All Purpose Flour and Oat Flour: Used together for a fudgy, tender crumb. The oat flour adds a subtle nuttiness and helps keep the brownies moist longer. Substitute all oat flour with all purpose in equal amounts if needed.
- Ground Ginger: Two full tablespoons makes these genuinely gingerbread-forward. Do not reduce this unless you prefer a milder spice flavor.
- Cinnamon: Adds warmth and depth alongside the ginger. Use Ceylon cinnamon for the most delicate, complex flavor.
- Cream Cheese: The base of the frosting. Use full fat softened cream cheese for the thickest, richest result. Do not use low fat as it makes the frosting too thin and runny.
- Greek Yogurt: Lightens the cream cheese frosting and adds a subtle tang that balances the sweetness perfectly. Use full fat for the best texture.
- Gingerbread Spice: Stirred into the frosting for a double layer of gingerbread flavor throughout the entire bar. Use a pre-made blend or mix cinnamon, ginger, cloves, and nutmeg together.
Why You'll Love These Healthier Gingerbread Brownies
1. The Ultimate Holiday Bake: These brownies taste exactly like the holidays. Molasses, ground ginger, cinnamon, and cream cheese frosting in every single bite make them one of the most festive and cozy bakes of the entire season.
2. Fudgy, Dense, and Perfectly Soft: The combination of coconut oil, an extra egg yolk, and oat flour creates a brownie texture that is genuinely extraordinary. Dense and fudgy in the center with slightly crisp edges that make every slice feel like a special treat.
3. No Refined Sugar: Coconut sugar, maple syrup, and molasses provide all the sweetness and flavor this recipe needs. Every ingredient is a whole food sweetener that adds flavor as well as sweetness.
4. The Gingerbread Cream Cheese Frosting is Extraordinary: Thick, creamy, tangy, and spiced with gingerbread seasoning, this frosting is the kind of thing you will want to eat with a spoon. It makes every brownie bar taste complete and indulgent.
5. Makes a Large Batch: This recipe makes 16 generous bars from a 9×13 pan. Perfect for holiday gatherings, cookie exchanges, gifting, or keeping in the fridge all week for a cozy treat whenever the craving hits.
6. Better Ingredients Without Compromise: Swapping white sugar for coconut sugar and butter for coconut oil does not compromise a single thing about these brownies. They are genuinely richer, deeper, and more flavorful than a standard gingerbread brownie.
7. Freezer Friendly: These brownies freeze beautifully with or without the frosting. Make a full batch ahead of the holidays and have the most impressive homemade bake ready whenever you need it.
How to Make Healthier Gingerbread Brownies with Cream Cheese Frosting
Step 1: Preheat and Prepare Preheat oven to 350°F and line a 9×13 inch pan with parchment paper leaving overhang on the sides for easy removal.
Step 2: Make the Wet Mixture In a large bowl whisk together melted coconut oil, coconut sugar, and maple syrup until smooth and combined. Add eggs, extra egg yolk, molasses, and vanilla extract and whisk until fully combined and slightly glossy.
Step 3: Add the Dry Ingredients In a separate bowl whisk together all purpose flour, oat flour, ground ginger, cinnamon, baking powder, and kosher salt. Add the dry ingredients to the wet ingredients and fold gently with a spatula just until combined. Do not overmix or the brownies will become tough and lose their fudgy texture.
Step 4: Bake Spread the batter evenly into the prepared pan. Bake at 350°F for 22 to 24 minutes until the edges are set and the center is just slightly soft when pressed gently. The center will continue to set as the brownies cool so pull them when they still look slightly underdone in the very center.
Step 5: Cool Completely Let the brownies cool completely in the pan before frosting. Frosting warm brownies will cause the frosting to melt and slide off. This step is non-negotiable.
Step 6: Make the Gingerbread Cream Cheese Frosting Beat softened cream cheese until completely smooth with no lumps. Add Greek yogurt, maple syrup, gingerbread spice, and a pinch of salt. Beat until thick, creamy, and fully combined. Taste and adjust spice and sweetness.
Step 7: Frost and Chill Spread the frosting generously and evenly over the completely cooled brownies. Refrigerate for 20 minutes until the frosting is set before slicing. Slice with a sharp knife wiped clean between each cut for clean edges.
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Tips for the Best Gingerbread Brownies
1. Do Not Overbake: The biggest mistake with fudgy brownies is leaving them in too long. Pull them at 22 minutes when the center still has a very slight wobble. They will set to perfect fudgy consistency as they cool completely in the pan.
2. Use Room Temperature Eggs: Cold eggs can cause the coconut oil to seize and solidify when added to the batter. Room temperature eggs incorporate smoothly and give a more even, fudgy batter.
3. Fold Do Not Stir: Once the dry ingredients go in switch to a spatula and fold gently. Aggressive stirring develops gluten and turns fudgy brownies into dense, tough ones.
4. Cool Completely Before Frosting: This cannot be overstated. Even slightly warm brownies will melt the cream cheese frosting into a puddle. Wait at least one full hour at room temperature before frosting.
5. Soften the Cream Cheese Properly: Cold cream cheese will not beat smooth no matter how long you mix it. Leave it at room temperature for at least 30 minutes before making the frosting.
6. Chill Before Slicing: The 20 minute refrigeration before slicing is not just for the frosting. It also firms up the entire brownie slightly which gives you cleaner, more defined slices.
7. Wipe the Knife Between Cuts: For clean, bakery-style slices wipe the knife with a damp cloth between every single cut. This prevents frosting and brownie from dragging across the top of each slice.
How to Store
1. Refrigerator: Store frosted brownies in an airtight container in the refrigerator for up to 5 days. The cold temperature actually improves the fudgy texture and keeps the frosting perfectly set.
2. Room Temperature: Unfrosted brownies can be stored at room temperature in an airtight container for up to 3 days. Once frosted always refrigerate as the cream cheese frosting requires it.
3. Freezer (Unfrosted): Freeze unfrosted brownie bars in a single layer in an airtight container for up to 2 months. Thaw at room temperature for 30 minutes then frost just before serving.
4. Freezer (Frosted): Freeze frosted bars on a parchment lined baking sheet until solid then transfer to an airtight container with parchment between layers. Keeps for up to 2 months. Thaw in the refrigerator overnight before serving.
5. Gifting: Pack sliced bars in a single layer in a gift box lined with parchment. Keep cold with an ice pack during transport. These make one of the most impressive and delicious homemade holiday gifts available.
Frequently Asked Questions
Can I substitute butter for the coconut oil? Yes. Melted unsalted butter substitutes in equal amounts and gives a slightly richer, more traditional brownie flavor. The texture will be very similar to the original.
Can I make these gluten free? Substitute both the all purpose flour and oat flour with a 1:1 gluten free flour blend in equal amounts. The texture will be slightly denser but still fudgy and delicious.
Why are my brownies not fudgy? Almost always overbaking or overmixing the batter. Pull them when the center still has a very slight wobble and fold the dry ingredients in gently just until combined. Both of these techniques are critical for fudgy brownies.
Can I skip the oat flour? Yes. Substitute with an equal amount of all purpose flour. The texture will be slightly less tender but the brownies will still be rich and fudgy.
Can I use regular sugar instead of coconut sugar? Yes. Light brown sugar substitutes in equal amounts and gives a very similar result. The coconut sugar adds a slightly deeper caramel note but both are delicious.
How do I know when the brownies are done? The edges should look set and slightly pulling away from the sides of the pan. The center should still look just slightly soft when you press it gently. A toothpick inserted in the center should come out with moist crumbs, not wet batter and not completely clean.
Can I make the frosting ahead of time? Yes. Make the frosting up to 2 days ahead and store in an airtight container in the refrigerator. Bring to room temperature and give it a quick beat before spreading.
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Healthier Gingerbread Brownies with Cream Cheese Frosting
Ingredients
Method
- Preheat the oven to 350°F and line a 9×13-inch pan with parchment paper.
- In a large bowl, whisk together the melted coconut oil, coconut sugar, and maple syrup until smooth. Add the eggs, egg yolk, molasses, and vanilla extract and whisk until fully combined.
- In a separate bowl, whisk together the all purpose flour, oat flour, ground ginger, cinnamon, baking powder, and salt. Add the dry ingredients to the wet ingredients and fold gently just until combined.
- Spread the batter evenly into the prepared pan. Bake for 22 to 24 minutes, until the edges are set and the center is just slightly soft.
- Let the brownies cool completely in the pan.
- To make the frosting, beat the softened cream cheese until smooth. Add the Greek yogurt, maple syrup, vanilla extract, gingerbread spice, and salt. Beat until thick and creamy.
- Spread the frosting over the cooled brownies. Chill for 20 minutes before slicing.
Nutrition
Notes
- These brownies are meant to be fudgy, not cakey. Slight underbaking is intentional.
- Chilling before slicing gives the best texture and clean edges.
- Store brownies in the fridge for up to 5 days or freeze for up to 2 months.
- For an even richer texture, you can replace ¼ cup oat flour with almond flour.
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