Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the warm, spicy flavors of gingerbread with a rich, creamy ermine frosting. Perfectly moist and full of holiday cheer, they’re a delightful treat for cozy afternoons or festive gatherings.

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 (175°C) and line a 9×9-inch baking dish with parchment paper. Set it aside.
2. Step 2: In a large bowl, combine the melted butter and light brown sugar. Stir until well blended.
3. Step 3: Mix in the eggs, molasses, and vanilla extract until smooth.
4. Step 4: In a separate bowl, whisk together the 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 just combined and no dry flour remains.
6. Step 6: Spread the batter evenly into the prepared baking dish and bake for 28 to 33 minutes. The edges should be set and the center should no longer jiggle.
7. Step 7: Remove the brownies from the oven and let them cool completely before frosting.
8. Step 8: For the gingerbread ermine frosting, whisk the 5 tablespoons of flour into the whole milk in a saucepan. Cook over medium heat, stirring constantly until thick and pudding-like. Remove from heat and let cool to room temperature.
9. Step 9: In a mixing bowl, beat the room temperature butter and light brown sugar until creamy. Gradually add the cooled flour mixture and continue beating until smooth and fluffy.
10. Step 10: Stir in the gingerbread spice mix and vanilla extract until well combined.
11. Step 11: Spread the frosting evenly over the cooled brownies. Cut into squares and serve.

Tips & Variations

• Use fresh ground ginger and cinnamon for more vibrant spice flavor.
• Substitute molasses with dark corn syrup if unavailable, but molasses gives the best authentic taste.
• Add chopped walnuts or pecans to the brownie batter for a crunchy texture.
• If you can’t find gingerbread spice mix, combine ground cinnamon, ginger, cloves, nutmeg, and allspice to taste.

Storage

Store frosted gingerbread brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving, or warm gently in the microwave for about 10 seconds. You can also freeze unfrosted brownies for up to 3 months; frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend in a 1:1 ratio. The texture may be slightly different, but the brownies will still be delicious.

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices typically including ground ginger, cinnamon, cloves, nutmeg, and sometimes allspice. It’s used to create the signature gingerbread flavor.

Frosted Gingerbread Brownies Recipe

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Delight in these rich and warmly spiced Frosted Gingerbread Brownies, combining the fudgy texture of classic brownies with fragrant gingerbread spices, topped with a creamy, luscious gingerbread ermine frosting. Perfect for festive gatherings or a cozy dessert treat any time of year.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 53 minutes
• Yield: 16 brownies (9×9-inch pan, cut into 4x4 grid) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

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 the edges hang over to help lift the brownies out later.
2. Mix Wet Ingredients: In a large bowl, combine the melted butter with the light brown sugar. Stir thoroughly until the mixture is smooth and integrated. Then, add the room temperature eggs, molasses, and vanilla extract, mixing well to combine all.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt until evenly distributed.
4. Create the Batter: Gradually add the dry ingredients into the wet mixture, stirring gently but thoroughly until just combined to avoid overmixing, which can toughen the brownies.
5. Bake the Brownies: Pour and spread the batter evenly into your prepared baking pan. Bake in the preheated oven for 28 to 33 minutes. The brownies are done when the edges are set, and the center no longer jiggles when you gently shake the pan.
6. Cool Completely: Remove the brownies from the oven and allow them to cool fully in the pan. Cooling is important to set the texture and prepare for frosting application.
7. Prepare the Gingerbread Ermine Frosting: (Instructions missing in the article, but generally:) Heat the whole milk in a saucepan. In a separate bowl, whisk the flour with some cold milk to create a slurry. Slowly add this slurry to the warm milk, whisking continuously until it thickens into a pudding-like consistency. Remove from heat and cool completely. After cooling, beat the softened butter with the light brown sugar, gingerbread spice mix, and vanilla extract until creamy. Slowly add the cooled flour-milk mixture to the butter mixture and whip until light and fluffy.
8. Frost the Brownies: Once the brownies are completely cooled, spread the gingerbread ermine frosting evenly over the top. Chill briefly if needed to set the frosting before slicing and serving.

Notes

• Ensure eggs are at room temperature for smoother batter and better texture.
• Do not overmix the batter to keep brownies tender and moist.
• Molasses adds a deep, rich flavor classic to gingerbread – do not substitute with dark syrup.
• Cooling brownies completely before frosting prevents the frosting from melting.
• Gingerbread spice mix typically includes ground ginger, cinnamon, cloves, nutmeg, and allspice; adjust to taste.
• Use parchment paper with overhang for easy removal of brownies from the pan.
• Store brownies in an airtight container; they keep well for 3-4 days refrigerated.

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