4 ounces cream cheese, softened (for the frosting)
2 tablespoons unsalted butter, softened (for the frosting)
1 1/2 cups powdered sugar (for the frosting)
1/2 teaspoon alcohol-free vanilla extract (for the frosting)
Instructions
Start by preheating your oven to 350 degrees Fahrenheit. Grease an 8×8 inch square baking pan with butter or line it with parchment paper, leaving an overhang on the sides to make it easier to lift the brownies out later. Ensuring your oven is fully preheated is the key to getting that perfect brownie crinkle on top.
In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Stir in the molasses, eggs, and alcohol-free vanilla extract. Whisk vigorously for about one minute until the mixture looks smooth and slightly glossy, which helps create a better texture in the finished brownie.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, ground ginger, cinnamon, cloves, and salt. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix, stop as soon as no more streaks of flour are visible to keep the brownies tender rather than cake-like.
Pour the batter into your prepared baking pan and spread it evenly into the corners. Bake for 25 to 28 minutes. You will know they are done when a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking, as the brownies will continue to set as they cool in the pan.
Let the brownies cool completely in the pan before frosting. While they cool, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and alcohol-free vanilla, beating until the frosting is light and fluffy. Spread the frosting over the cooled brownies and cut into squares.
