Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the rich, spicy warmth of gingerbread with a moist, tender brownie base. Topped with a creamy gingerbread ermine frosting, they make a perfect treat for the holidays or any cozy occasion.

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 (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 the 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 brown sugar. Stir well until combined.
3. Step 3: Mix in the eggs, molasses, and 1 teaspoon vanilla extract until smooth.
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 wet mixture, stirring until fully combined.
6. Step 6: Spread the batter evenly into the prepared pan. Bake for 28-33 minutes, until the edges are set and the center is no longer jiggly.
7. Step 7: Allow the brownies to cool completely before frosting.
8. Step 8: To make the frosting, whisk together the milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly, until thickened and smooth—about 3-5 minutes.
9. Step 9: Remove from heat and cool to room temperature, covering with plastic wrap pressed directly onto the surface to prevent a skin.
10. Step 10: In a stand mixer bowl, cream 1 cup room temperature butter and 1 cup brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
11. Step 11: Add the cooled milk mixture and gingerbread spice mix to the butter and sugar. Beat on medium-high until light and fluffy, about 2-3 minutes, scraping the bowl as needed.
12. Step 12: Switch to the whisk attachment. Add 1 teaspoon vanilla extract and beat on high for 7-8 minutes until smooth and creamy.
13. Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• Use fresh gingerbread spice mix or substitute with a blend of ground ginger, cinnamon, cloves, and nutmeg for the best flavor.
• If you prefer a less sweet frosting, reduce the brown sugar slightly.
• For a festive touch, sprinkle finely chopped crystallized ginger or toasted pecans on top of the frosting before it sets.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For best results, bring refrigerated brownies to room temperature before serving. They can also be frozen, wrapped tightly, for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sugar for the brownies and frosting?

Light brown sugar is recommended for its moisture and depth of flavor, but you can substitute with dark brown sugar for a richer taste or granulated sugar if necessary, though texture and flavor may vary slightly.

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices typically including ground ginger, cinnamon, cloves, nutmeg, and sometimes allspice. You can make your own by mixing equal parts of these spices to suit your taste.

Frosted Gingerbread Brownies Recipe

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★★★★★

4.6 from 61 reviews

• Author: Lily
• Total Time: 1 hour 10 minutes
• Yield: 16 brownies 1x

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Description

These Frosted Gingerbread Brownies combine the warm, spicy flavors of gingerbread with the rich, fudgy texture of classic brownies, topped with a luscious Gingerbread Ermine Frosting. Perfect for holiday gatherings or anytime you want a festive treat, these brownies are moist, flavorful, and beautifully frosted for an irresistible dessert.

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Ingredients

Scale 1x2x3x

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

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 typically including cinnamon, ginger, nutmeg, cloves)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, ensuring there is overhang to easily remove the brownies later.
2. Combine butter and brown sugar: In a large mixing bowl, stir together the melted butter and light brown sugar until well combined and smooth.
3. Mix in eggs, molasses, and vanilla: Add the eggs, molasses, and vanilla extract to the butter-sugar mixture. Stir until fully incorporated.
4. Whisk dry ingredients: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt, ensuring even distribution of the spices.
5. Combine dry ingredients with wet mixture: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined with no dry flour visible.
6. Bake the brownies: Pour and spread the batter evenly into the prepared baking dish. Bake for 28-33 minutes or until the edges are set and the center is no longer jiggly when gently shaken.
7. Cool the brownies: Remove the brownies from the oven and let them cool completely in the pan to room temperature before frosting.
8. Prepare the Gingerbread Ermine Frosting – cook milk and flour: In a medium saucepan over medium heat, whisk together the whole milk and flour. Cook while constantly whisking for 3-5 minutes until the mixture thickens to a pudding-like consistency that coats the back of a spoon, and no lumps remain.
9. Cool the cooked milk mixture: Remove from heat and transfer to a bowl. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming and let it cool fully to room temperature.
10. Cream butter and sugar: In a stand mixer fitted with the paddle attachment, cream the room temperature butter and brown sugar on medium speed for 2-3 minutes until light and fluffy, scraping down the bowl sides as needed.
11. Add cooled milk mixture and gingerbread spice: Add the cooled milk-flour pudding and gingerbread spice mix to the creamed butter and sugar. Beat on medium-high speed for 2-3 minutes until the frosting lightens and becomes fluffy, scraping down sides periodically.
12. Whisk in vanilla and whip frosting: Switch to the whisk attachment and add vanilla extract. Mix on high speed for 7-8 minutes until the frosting is smooth, creamy, and silky.
13. Frost brownies: Spread the prepared frosting evenly over the cooled brownies. Slice into squares and serve immediately or store for later enjoyment.

Notes

• Ensure eggs are at room temperature to help create a smooth batter.
• The gingerbread spice mix typically includes cinnamon, ginger, nutmeg, and cloves; adjust according to your preferred spice profile.
• Use parchment paper with overhang for easy removal of brownies from the pan.
• Do not overbake the brownies; they should be set with a slight give in the center for a fudgy texture.
• Press plastic wrap directly onto the pudding while cooling to prevent a skin from forming, which can affect frosting texture.
• The frosting can be stored in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.

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

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