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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.

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

  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

Find it online: https://cheflenacooks.com/frosted-gingerbread-brownies-recipe/