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.
Ingredients
Scale
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
Instructions
- 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.
- Combine butter and sugar. In a large bowl, mix the melted unsalted butter with the packed light brown sugar until well combined and smooth.
- Add wet ingredients. Stir in the eggs one at a time along with the molasses and vanilla extract, mixing until everything is fully incorporated.
- 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.
- 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.
- 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.
- Cool brownies. Remove from the oven and allow the brownies to cool completely in the pan before frosting.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
