Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the deep, warm spices of gingerbread with a rich, velvety ermine frosting. Perfect for holiday gatherings or cozy nights in, they offer a delightful twist on a classic treat.

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 (for frosting)
• 1 cup (2 sticks / 227 g) unsalted butter, room temperature (for frosting)
• 1 cup (200 g) light brown sugar, packed (for frosting)
• 1 teaspoon gingerbread spice mix*
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F 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 1 ½ cups light brown sugar. Stir well to blend.
3. Step 3: Mix in the eggs, molasses, and 1 teaspoon vanilla extract until fully combined.
4. Step 4: In a separate medium bowl, whisk together 2 ½ cups flour, ground ginger, cinnamon, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the butter and egg mixture, stirring until completely combined.
6. Step 6: Spread the batter evenly into the prepared pan, then bake for 28-33 minutes, or until the edges are set and the center is firm but not dry.
7. Step 7: Allow the brownies to cool completely in the pan before frosting.
8. Step 8: For the frosting, whisk together the whole milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly for 3-5 minutes, until thick and smooth like pudding.
9. Step 9: Remove the mixture from heat and let it cool to room temperature. Cover with plastic wrap pressed directly onto the surface to prevent a skin.
10. Step 10: In a stand mixer fitted with the paddle attachment, cream together 1 cup room temperature butter and 1 cup light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
11. Step 11: Add the cooled milk mixture and gingerbread spice mix. Beat on medium-high speed until light and fluffy, about 2-3 minutes, scraping the bowl as necessary.
12. Step 12: Switch to the whisk attachment and add 1 teaspoon vanilla extract. Mix on high 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

• Use fresh spices for the gingerbread spice mix or substitute with equal parts ground ginger, cinnamon, nutmeg, and cloves.
• For a more intense molasses flavor, try using blackstrap molasses instead of regular.
• If you prefer a thicker frosting, chill it for 30 minutes before spreading on the brownies.
• Wrap leftover brownies tightly in plastic wrap to maintain moisture and freshness.

Storage

Store the frosted gingerbread brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze unfrosted brownies for up to 3 months (frost after thawing). To reheat, allow to come to room temperature or warm gently in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend of equal measure. Be sure it contains xanthan gum for structure, or add it separately.

What is gingerbread spice mix made of?

Gingerbread spice mix typically includes ground ginger, cinnamon, nutmeg, and cloves. You can find pre-made blends or make your own by combining these spices in equal parts or to taste.

Frosted Gingerbread Brownies Recipe

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★★★★★

5 from 78 reviews

• Author: Victor
• Total Time: 50 minutes
• Yield: 16 brownies 1x

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Description

Delight in the festive flavors of Frosted Gingerbread Brownies, combining rich, spiced gingerbread batter with a creamy and fluffy gingerbread ermine frosting. Perfectly moist and chewy, these brownies blend warm spices like ginger and cinnamon with a luscious vanilla-spiced frosting, creating an irresistible holiday treat.

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Ingredients

Scale 1x2x3x

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

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*
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper. Set aside for later use.
2. Combine butter and sugar. In a large bowl, mix the melted unsalted butter with the packed light brown sugar until well combined and smooth.
3. Add wet ingredients. Stir in the eggs one at a time along with the molasses and vanilla extract, mixing until everything is fully incorporated.
4. Whisk dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to ensure even distribution of spices and leavening agents.
5. Combine batter. Gradually add the dry flour mixture into the wet butter and egg mixture, stirring gently until the batter is uniform and well combined without overmixing.
6. Bake brownies. Pour and spread the batter evenly into the prepared baking pan. Bake for 28-33 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool brownies. Remove from the oven and allow the brownies to cool completely in the pan before frosting.
8. Prepare the frosting base. While the brownies cool, whisk together the whole milk and flour in a medium saucepan over medium heat. Cook continuously, whisking, for 3-5 minutes until the mixture thickens to a pudding-like consistency that coats the back of a spoon.
9. Cool the pudding mixture. Remove from heat and transfer the mixture to a bowl. Cover tightly with plastic wrap pressed directly onto the surface to prevent forming a skin. Let it cool to room temperature.
10. Cream butter and sugar. In a stand mixer fitted with the paddle attachment, beat the room temperature butter and packed light brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides as needed.
11. Add cooled pudding and spices. Add the cooled milk and flour mixture along with the gingerbread spice mix to the butter and sugar. Beat on medium-high speed for 2-3 minutes until the frosting becomes light and fluffy. Scrape down the bowl as necessary.
12. Incorporate vanilla and whip. Switch to the whisk attachment and add the vanilla extract. Mix on high speed for 7-8 minutes until the frosting is smooth, creamy, and aerated.
13. Frost the brownies. Spread the prepared gingerbread ermine frosting evenly over the cooled gingerbread brownies. Slice and serve.

Notes

• Room temperature eggs help in better incorporation and a smoother batter.
• Cover the pudding mixture tightly with plastic wrap pressed on top to avoid a skin forming during cooling.
• Do not overbake the brownies to maintain moistness; check for a slightly set center.
• The gingerbread spice mix typically includes cinnamon, cloves, nutmeg, and allspice.
• For best flavor, let the brownies fully cool before applying the frosting.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Brownies
• Method: Baking
• Cuisine: American

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