Chocolate Gingerbread – Brownie Mischief

Ingredients

• 1 1/4 cups (156g) all purpose flour, sifted (plus extra for dusting the pan)
• 1/3 cup (28g) Dutch process unsweetened cocoa powder, sifted (plus extra for dusting the pan)
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground nutmeg, preferably freshly ground
• 1/8 teaspoon ground cloves
• 1 cup (200g) packed dark brown sugar
• 1/2 cup (115ml) vegetable oil or neutral oil of your choice
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (113g) sour cream, room temperature
• 1/2 cup (118ml) whole milk, room temperature
• 1/4 cup (57g) cream cheese, softened
• 2 tablespoons (28g) unsalted butter, softened
• 2 cups (234g) powdered sugar, sifted
• 2-3 tablespoons (30-45ml) whole milk, room temperature
• 1/4 teaspoon pure vanilla extract
• 1 pinch fine sea salt