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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Combine wet and dry mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring until fully incorporated and smooth.
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.
Cool the brownies: Remove from oven and allow the brownies to cool completely before frosting.
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.
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.
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.
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.
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.
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