Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch square baking pan or line it with parchment paper, leaving a slight overhang on the sides for easy removal later. This ensures your brownies do not stick and makes the cleanup process much faster.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and light brown sugar until the mixture is smooth. Add the eggs one at a time, beating well after each addition. Stir in the molasses and the alcohol-free vanilla extract until the batter is glossy and well combined.
In a separate medium bowl, sift together the all-purpose flour, cocoa powder, ground ginger, cinnamon, cloves, and salt. Sifting helps remove any lumps in the cocoa powder and ensures the spices are evenly distributed throughout the dry mixture.
Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold the mixture gently until just combined, being careful not to overmix. The batter will be quite thick and fragrant, smelling exactly like a Christmas morning.
Spread the batter evenly into your prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Avoid overbaking to keep the texture fudgy. Allow the brownies to cool completely in the pan before you attempt to frost them.
While the brownies cool, beat the softened cream cheese and butter together until light and fluffy. Gradually add the powdered sugar and alcohol-free vanilla, continuing to beat until the frosting is smooth. Spread a generous layer over the cooled brownies and cut into sixteen squares.
