These Gingerbread Brownies with Eggnog Frosting Are the Easiest Dessert You'll Make This Season


We dare you to make just one batch.

Gingerbread Brownies With Eggnog Frosting
Photo: The Home Edit
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs

If you've perused Netflix over the past few months, Get Organized with The Home Edit might have caught your eye—you know Joanna Teplin and Clea Shearer, the Nashville-based duo who can get even the most chaotic of spaces into a color-coded dream in no time. Try one episode and you'll binge them all by Sunday night, guaranteed. Now this extra talented team has paired up with McCormick to kick off the launch of their all-new holiday content for the spice brand's free Flavor Maker app, meaning you'll finally get your kitchen and pantry organized just in time for all of that holiday baking. From tips like how to streamline cleanup and create a shopping list with minimal hassle to how to organize your spices and keep them fresh, the resources abound. But what we're really thrilled about? The Home Edit's Easy Gingerbread Brownies with Eggnog Frosting, which you'll also find on the Flavor Maker. It all starts with a box of fudge brownie mix and the holiday flavor mix-ins take it over the top from there. You're going to want to give these a try, but make sure you pick up a few extra boxes of brownie mix—there's no way you're making just one batch.


Gingerbread Brownies

  • 1 package family size fudge brownie mix

  • 3 eggs

  • 1/3 cup vegetable oil

  • 1/4 cup molasses

  • 1 Tbsp. water

  • 2 1/2 tsp. McCormick® Ground Ginger

  • 1 tsp. McCormick® Pure Vanilla Extract

Eggnog Frosting

  • 2 cups (about 8 ounces) confectioners' sugar

  • 1/4 tsp. McCormick® Ground Cinnamon

  • 1/4 tsp. McCormick® Ground Nutmeg

  • 1/2 cup vegetable shortening, softened

  • 1 tsp. McCormick® Pure Vanilla Extract

  • 4 tsp. water


  1. Preheat oven to 350°F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray with no stick cooking spray. Set aside.

  2. For the Gingerbread brownies, mix all ingredients in large bowl until well blended. Spread evenly in prepared pan.

  3. Bake 40 to 45 minutes or until toothpick inserted in center comes out with fudgy crumbs, rotating pan halfway through baking. Cool completely in pan on wire rack.

  4. Meanwhile, for the Eggnog Frosting, sift confectioners' sugar and spices into medium bowl; set aside. Beat shortening in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners' sugar mixture, scraping sides and bottom of bowl after each addition. Add water; beat until light and fluffy.

  5. Use foil handles to remove cooled brownies from pan onto cutting board. Spread frosting evenly over brownies and cut into squares to serve.


Looking for a vegan version? Skip the eggs and use this replacement: Whisk 3 tablespoons ground flaxseed and 9 tablespoons water in small bowl until well blended. Let stand 10 minutes. Whisk again and immediately stir into brownie mixture in place of the eggs. Continue as directed, increasing bake time to 45 to 50 minutes. (Don't forget to check the brownie mix to make sure it's vegan-friendly!)

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