Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the warm, spicy flavors of gingerbread with the rich, chewy texture of classic brownies. Topped with a creamy gingerbread ermine frosting, they are perfect for holiday gatherings or any cozy dessert craving.

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
• 1 cup (200 g) light brown sugar, packed
• 1 teaspoon gingerbread spice mix*
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) 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 light brown sugar. Stir well until smooth.
3. Step 3: Mix in the eggs, molasses, and 1 teaspoon vanilla extract until fully combined.
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 just combined.
6. Step 6: 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.
7. Step 7: Remove from oven and allow the brownies to cool completely in the pan before frosting.
8. Step 8: To make the gingerbread ermine frosting, whisk together 1 cup whole milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly for 3-5 minutes until thick and pudding-like.
9. Step 9: Remove from heat and let the mixture cool to room temperature, covering it with plastic wrap pressed directly on the surface to prevent a skin from forming.
10. Step 10: In a stand mixer fitted with the paddle attachment, cream together 1 cup room temperature butter and 1 cup 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 and flour mixture and 1 teaspoon gingerbread spice mix to the butter and sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes, scraping down the sides occasionally.
12. Step 12: Switch to the whisk attachment and add 1 teaspoon vanilla extract. Mix on high speed for 7-8 minutes until the frosting is smooth and creamy.
13. Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• For a richer spice flavor, you can increase the gingerbread spice mix by a half teaspoon or add a pinch of cloves and nutmeg.
• If you don’t have gingerbread spice mix, use 1 teaspoon ground ginger, ½ teaspoon cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon nutmeg instead.
• Make sure the frosting base is completely cooled before mixing it with butter and sugar to avoid a runny frosting.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. 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 these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum for best results.

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 perfect for holiday baking and adds a festive flavor.

Frosted Gingerbread Brownies Recipe

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★★★★★

4.4 from 709 reviews

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

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Description

These Frosted Gingerbread Brownies combine the rich, spicy warmth of gingerbread with the decadent fudgy texture of classic brownies. Topped with a smooth, creamy Gingerbread Ermine Frosting, this dessert is perfect for the holiday season or any time you crave a cozy treat with a hint of molasses and gingerbread spices.

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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* (blend of ginger, cinnamon, cloves, nutmeg)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and set aside.
2. Combine wet ingredients: In a large bowl, stir together the melted butter and light brown sugar until well combined. Add the eggs, molasses, and vanilla extract, mixing thoroughly.
3. Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices and leavening.
4. Combine wet and dry mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring until fully incorporated and smooth.
5. Bake the brownies: Spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 28-33 minutes, or until the edges are set and the center is no longer jiggly.
6. Cool the brownies: Remove from oven and allow the brownies to cool completely before frosting.
7. Start frosting by cooking milk and flour: While the brownies cool, whisk together the whole milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly for 3-5 minutes, until the mixture thickens into a very thick pudding that coats the back of a spoon, ensuring no lumps remain.
8. Cool the milk mixture: Remove the pan from heat and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
9. Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the room temperature butter and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
10. Add milk mixture and spice mix: Add the cooled milk-flour mixture along with the gingerbread spice mix to the butter and sugar. Beat on medium-high until the frosting is light and fluffy, about 2-3 minutes, scraping down the sides intermittently.
11. Whisk in vanilla and finish frosting: Switch to the whisk attachment and add vanilla extract. Beat on high speed for 7-8 minutes until the frosting becomes smooth and creamy.
12. Frost brownies and serve: Spread the prepared Gingerbread Ermine Frosting evenly over the cooled brownies. Slice and serve.

Notes

• The gingerbread spice mix typically includes a blend of ground ginger, cinnamon, cloves, and nutmeg. If unavailable, use a teaspoon of ground ginger plus ¼ teaspoon each of cinnamon, cloves, and nutmeg.
• Ensure eggs and butter are at room temperature for better mixing and texture.
• Do not overbake brownies; they should be set at the edges but slightly soft in the center for fudgy texture.
• Press plastic wrap directly onto the cooked milk mixture while cooling to prevent skin formation in the frosting.
• The Ermine frosting is less sweet than typical buttercream and has a unique creamy texture perfect for complementing the spiced brownies.

• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gingerbread brownies, chocolate brownies, holiday brownies, gingerbread spice, Ermine frosting, Christmas dessert, spiced brownies