Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies bring together the warmth of gingerbread spices and the richness of classic brownies, topped with a creamy gingerbread ermine frosting. Perfect for cozy gatherings or holiday treats, they strike a delightful balance of spice and sweetness.

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, melted
• 1 ½ cups (300 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2 ½ cups (312.5 g) all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup (245 g) whole milk
• 5 tablespoons all-purpose flour
• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 cup (200 g) light brown sugar, packed
• 1 teaspoon gingerbread spice mix*
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper. Set aside.
2. Step 2: In a large bowl, combine the melted butter and light brown sugar. Stir well until smooth.
3. Step 3: Mix in the eggs, molasses, and vanilla extract until fully incorporated.
4. Step 4: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Step 6: Spread the batter evenly into the prepared pan. Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly.
7. Step 7: Remove the brownies from the oven and allow them to cool completely in the pan before frosting.
8. Step 8: For the gingerbread ermine frosting, whisk together the milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly, for 3-5 minutes until the mixture thickens and resembles a thick pudding.
9. Step 9: Remove from heat and transfer the mixture to a bowl. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Let cool to room temperature.
10. Step 10: In a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides as needed.
11. Step 11: Add the cooled milk-flour mixture and gingerbread spice mix to the butter mixture. Beat on medium-high speed for 2-3 minutes until fluffy, scraping the bowl as needed.
12. Step 12: Switch to the whisk attachment, add vanilla extract, and beat on high speed for 7-8 minutes until the frosting is smooth and creamy.
13. Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• If you don’t have gingerbread spice mix, combine equal parts ground cinnamon, ginger, nutmeg, and cloves as a substitute.
• Allow the frosting to come to room temperature if it becomes too firm before spreading.
• Add chopped nuts or chocolate chips to the brownie batter for added texture and flavor.

Storage

Store frosted brownies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. You can also freeze unfrosted brownies for up to 2 months; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies dairy-free?

You can substitute the unsalted butter with a dairy-free margarine and use a plant-based milk alternative for the frosting, but the texture and flavor may vary slightly.

What is gingerbread spice mix?

Gingerbread spice mix is a blend of ground cinnamon, ginger, nutmeg, cloves, and sometimes allspice. It provides the warm, aromatic flavor typical of gingerbread recipes.

Frosted Gingerbread Brownies Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

These Frosted Gingerbread Brownies combine the rich, warming flavors of gingerbread spices with the fudgy texture of classic brownies. Topped with a silky smooth Gingerbread Ermine Frosting, this dessert offers a delightful holiday twist perfect for festive occasions or cozy winter treats.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 53 minutes
• Yield: 16 brownies (9×9-inch pan, cut into 4x4 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Gingerbread Brownies

• 1 cup (2 sticks / 227 g) unsalted butter, melted
• 1 ½ cups (300 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2 ½ cups (312.5 g) all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon kosher salt

For the Gingerbread Ermine Frosting

• 1 cup (245 g) whole milk
• 5 tablespoons all-purpose flour
• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 cup (200 g) light brown sugar, packed
• 1 teaspoon gingerbread spice mix (a blend of cinnamon, nutmeg, cloves, and allspice)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven and prepare baking dish: Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside to ensure easy removal of the brownies once baked.
2. Combine butter and brown sugar: In a large bowl, mix together the melted butter and packed light brown sugar until fully combined and smooth.
3. Add eggs, molasses, and vanilla: Stir in the eggs one at a time, followed by the molasses and vanilla extract, creating a smooth batter base.
4. Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices and leavening.
5. Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet butter and egg mixture, stirring until just combined with no visible flour remaining.
6. Bake the brownies: Spread the batter evenly in your prepared baking dish. Bake for 28-33 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean, indicating the brownies are cooked but still moist.
7. Cool the brownies: Remove the brownies from the oven and allow them to cool completely in the pan before frosting to ensure the frosting sets properly.
8. Cook milk and flour for frosting: While the brownies cool, whisk together the whole milk and flour in a medium saucepan over medium heat. Cook constantly whisking for 3-5 minutes until the mixture thickens into a very thick pudding consistency that coats the back of a spoon.
9. Cool the pudding mixture: Remove the pan from the heat and cover the surface directly with plastic wrap to prevent a skin, allowing it to cool to room temperature.
10. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and packed brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
11. Add cooled milk mixture and gingerbread spices: Add the cooled milk-flour pudding and gingerbread spice mix to the butter and sugar mixture. Beat on medium-high until the frosting is light and fluffy, about 2-3 minutes, scraping down the bowl as necessary.
12. Incorporate vanilla and whisk until smooth: Switch to the whisk attachment, add vanilla extract, and mix on high for 7-8 minutes until the frosting is smooth, creamy, and spreadable.
13. Frost the brownies: Spread the gingerbread ermine frosting evenly over the cooled brownies. Slice and serve as a festive, spiced dessert treat.

Notes

• Be sure to use room temperature eggs to ensure the batter emulsifies smoothly.
• Pressing plastic wrap directly onto the pudding mixture prevents a skin from forming, which is key for a creamy frosting texture.
• The gingerbread spice mix typically includes cinnamon, nutmeg, cloves, and allspice, but you can adjust to personal preference.
• Allow brownies to cool completely before frosting to avoid melting the frosting.
• These brownies can be stored in an airtight container in the refrigerator for up to 5 days.
• For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend, adjusting baking time if necessary.

Keywords: frosted gingerbread brownies, gingerbread brownies, holiday brownies, ermine frosting, spiced brownies, gingerbread dessert, festive brownies