Preheat oven to 350°F (175°C) and grease a 9x13-inch pan.

Melt butter in a saucepan over medium heat; stir in sugars and molasses until smooth.

Remove from heat, cool slightly, then whisk in eggs one at a time.

Stir in vanilla extract.

Whisk dry ingredients (flour, cocoa, spices, baking powder, salt) in a separate bowl.

Fold dry ingredients into the wet mixture until just combined.

Stir in hot water or coffee until the batter is smooth.

Pour into the prepared pan and tap against the counter to remove air bubbles.

Bake for 25-30 minutes until a toothpick comes out with moist crumbs.

Cool completely on a wire rack.

Beat cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and milk until fluffy.

Spread frosting over cooled brownies, cut into squares, and serve.