Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the cozy spices of gingerbread with the rich, fudgy texture of classic brownies. Topped with a creamy gingerbread ermine frosting, they make a perfect treat for the holiday season or any time you crave something warm and sweet.

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 your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and set aside.
2. Step 2: In a large bowl, combine the melted butter and light brown sugar. Stir well until thoroughly mixed.
3. Step 3: Add eggs, molasses, and vanilla extract to the butter and sugar mixture. Mix until smooth and combined.
4. Step 4: In a separate medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated and smooth.
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 from the oven and let the brownies cool completely in the pan before frosting.
8. Step 8: To make the gingerbread ermine frosting, combine milk and 5 tablespoons of flour in a medium saucepan over medium heat. Whisk constantly for 3-5 minutes until the mixture thickens to a pudding-like consistency.
9. Step 9: Remove from heat and cover the mixture with plastic wrap pressed directly on the surface to prevent a skin from forming. Let it cool to room temperature.
10. Step 10: In a stand mixer fitted with the paddle attachment, cream together room temperature butter and 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-flour mixture and gingerbread spice mix to the butter and sugar. Beat on medium-high speed until fluffy, about 2-3 minutes, scraping down the bowl occasionally.
12. Step 12: Switch to the whisk attachment, add vanilla extract, and whip on high speed for 7-8 minutes until smooth and creamy.
13. Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• For an extra ginger kick, add a pinch of freshly grated ginger to the batter.
• Use parchment paper with overhangs on the sides to easily lift brownies from the pan.
• Frosting can be flavored with a pinch of nutmeg or cloves for a spicier profile.
• If you prefer a thinner frosting, reduce whipping time slightly or add a splash of milk.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. If refrigerated, allow them to come to room temperature before serving for the best texture. Leftovers can also be frozen without frosting for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices typically including ginger, cinnamon, nutmeg, and cloves. You can find pre-made mixes in most grocery stores or make your own at home for a personalized touch.

Can I substitute molasses with another sweetener?

Molasses provides a deep, rich flavor essential to gingerbread. You can substitute with dark corn syrup or honey, but this will slightly alter the taste and texture of the brownies.

Frosted Gingerbread Brownies Recipe

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★★★★★

4.9 from 61 reviews

• Author: Matteo
• Total Time: 50 minutes
• Yield: 9 servings 1x

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Description

Delight in these rich and tender Frosted Gingerbread Brownies, combining the spicy warmth of gingerbread with a creamy, fluffy gingerbread ermine frosting. Perfect for festive occasions or any time you crave a cozy, holiday-inspired treat, these brownies boast a moist texture from molasses and warming spices, topped with a luscious, velvety frosting that perfectly complements the gingerbread flavors.

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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

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 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 and set aside for easy removal of the brownies.
2. Combine butter and brown sugar: In a large bowl, stir together the melted butter and packed light brown sugar until well combined and smooth.
3. Mix in eggs, molasses, and vanilla: Add the eggs one at a time, mixing thoroughly after each. Stir in the molasses and vanilla extract until fully blended.
4. Whisk dry ingredients: In a separate medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices and leavening.
5. Combine wet and dry mixtures: Gradually fold the dry flour mixture into the butter and egg mixture. Stir gently but thoroughly until no streaks of flour remain and the batter is smooth.
6. Bake the brownies: Spread the batter evenly in the prepared baking dish. Bake in the preheated oven for 28-33 minutes or until the edges are set and the center no longer jiggles when you gently shake the pan.
7. Cool completely: Allow the brownies to cool completely in the pan on a wire rack before frosting. This prevents the frosting from melting and sliding off.
8. Prepare gingerbread ermine frosting – cook milk and flour: While brownies cool, whisk together the milk and flour in a medium saucepan over medium heat. Cook, stirring constantly, for 3-5 minutes until the mixture thickens to a very thick pudding-like consistency that coats the back of a spoon without lumps.
9. Cool the milk mixture: Remove from heat and cover with plastic wrap pressed directly onto the surface to prevent skin formation. Let it cool completely to room temperature.
10. Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, cream the room-temperature butter and packed light brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
11. Add cooled milk mixture and spice blend: Add the cooled milk-flour mixture and gingerbread spice mix to the creamed butter and sugar. Beat on medium-high speed for 2-3 minutes, mixing thoroughly and scraping the bowl as needed.
12. Add vanilla and aerate frosting: Switch to the whisk attachment and add vanilla extract. Beat on high speed for 7-8 minutes until the frosting becomes smooth, creamy, and fluffy.
13. Frost the brownies: Spread the gingerbread ermine frosting evenly over the cooled brownies. Slice into squares and serve.

Notes

• Use room temperature eggs to ensure even mixing and optimal texture.
• Press plastic wrap directly onto the cooked milk mixture to avoid a skin forming on the frosting base.
• The gingerbread spice mix typically includes cinnamon, ginger, nutmeg, and cloves; you can adjust the blend to taste or use pre-made spice blends.
• Make sure brownies are completely cool before frosting to prevent melting.
• This frosting takes several minutes to become fluffy, so be patient for best texture.
• For a deeper molasses flavor, you can substitute dark molasses, adjusting sweetness accordingly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gingerbread brownies, ermine frosting, holiday dessert, gingerbread spice, festive brownies, moist brownies, ginger dessert