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Frosted Gingerbread Brownies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/frosted-gingerbread-brownies-recipe/