Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies are a delightful twist on traditional gingerbread, combining the rich, spicy flavors of ginger and cinnamon with a soft, cakey texture. Topped with a luscious gingerbread ermine frosting, they make a festive treat perfect for any holiday gathering or cozy afternoon snack.

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 combined.
3. Step 3: Mix in the eggs, molasses, and vanilla extract until smooth.
4. Step 4: In a separate medium bowl, whisk together the 2 ½ cups flour, ground ginger, cinnamon, baking powder, and kosher salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
6. Step 6: Spread the batter evenly into the prepared baking dish.
7. Step 7: Bake for 28 to 33 minutes, or until the edges are set and the center is no longer jiggly. Remove from the oven and let cool completely before frosting.
8. Step 8: While the brownies are cooling, prepare the gingerbread ermine frosting by whisking together 1 cup whole milk and 5 tablespoons flour in a medium saucepan over medium heat.
9. Step 9: Cook, whisking constantly for 3-5 minutes, until the mixture thickens and becomes smooth, resembling a very thick pudding. Remove from heat.
10. Step 10: Cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and let cool to room temperature.
11. Step 11: In a stand mixer fitted with the paddle attachment, cream together the 1 cup unsalted butter (room temperature) and 1 cup light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
12. Step 12: Add the cooled milk-flour mixture and gingerbread spice mix to the mixer. Beat on medium-high speed until light and fluffy, another 2-3 minutes, scraping down the sides as needed.
13. Step 13: Switch to the whisk attachment and add the vanilla extract. Whisk on high speed for 7-8 minutes until the frosting is smooth and creamy.
14. Step 14: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• For extra warmth, add a pinch of cloves or nutmeg to the gingerbread spice mix used in the frosting.
• If you prefer a less sweet frosting, reduce the amount of brown sugar slightly.
• Use parchment paper with an overhang to easily lift the brownies out of the pan for cleaner slices.
• Make the frosting a day ahead and keep it chilled, then whip briefly before spreading for a fluffier texture.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm lightly before serving for the best texture. You can also freeze the unfrosted brownies for up to 2 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for the brownies?

All-purpose flour works best to give the right texture. Using whole wheat flour may make the brownies denser and change the flavor slightly.

What is gingerbread spice mix?

Gingerbread spice mix typically includes ground ginger, cinnamon, cloves, nutmeg, and sometimes allspice. It adds warm, complex flavors perfect for holiday baked goods.

Frosted Gingerbread Brownies Recipe

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★★★★★

4.7 from 125 reviews

These Frosted Gingerbread Brownies combine the rich, spicy flavors of gingerbread with the moist, fudgy texture of classic brownies. Topped with a creamy gingerbread ermine frosting, this dessert is perfect for holiday gatherings or any time you crave a festive treat. The recipe includes a ginger-infused batter baked to perfection and a smooth, fluffy frosting that adds a delightful finishing touch.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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*
• 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 and set it aside to keep your brownies from sticking and to ensure easy removal.
2. Combine butter and brown sugar: In a large mixing bowl, stir together the melted butter and light brown sugar until well combined and smooth, creating a rich base for the brownies.
3. Add eggs, molasses, and vanilla: Mix in the eggs one at a time along with the molasses and vanilla extract, blending thoroughly to develop a smooth, spiced batter.
4. 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.
5. Combine wet and dry ingredients: Gradually stir the dry flour mixture into the wet butter and egg mixture until just combined, being careful not to overmix to keep the brownies tender.
6. Bake the brownies: Pour the batter evenly into the prepared baking dish and smooth the top. Bake in the preheated oven for 28-33 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool brownies: Remove the pan from the oven and allow the brownies to cool completely in the pan to room temperature before applying the frosting.
8. Cook milk and flour for frosting: While the brownies cool, make the gingerbread ermine frosting. In a medium saucepan over medium heat, whisk together the whole milk and all-purpose flour. Cook constantly for 3-5 minutes until the mixture thickens into a smooth pudding-like consistency that coats the back of a spoon without lumps.
9. Cool milk mixture: Remove the pan from heat. Cover the surface of the pudding with plastic wrap directly on top to prevent a skin, and allow it to cool to room temperature.
10. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and light brown sugar on medium speed for 2-3 minutes until light and fluffy.
11. Combine pudding and spices: Add the cooled milk and flour mixture along with the gingerbread spice mix to the butter and sugar. Beat on medium-high speed for 2-3 minutes, scraping down the sides as necessary to incorporate all ingredients evenly.
12. Add vanilla and whip frosting: Switch to the whisk attachment, add the vanilla extract, and beat on high speed for 7-8 minutes until the frosting becomes smooth, creamy, and fluffy.
13. Frost the brownies: Spread the prepared gingerbread ermine frosting evenly over the cooled brownies. Slice into squares and serve.

Notes

• Room temperature eggs and butter help create a smoother batter and frosting for better texture.
• Using parchment paper makes it easy to lift brownies out of the pan cleanly.
• Gingerbread spice mix typically includes cloves, nutmeg, allspice, and cinnamon; adjust to taste if making your own.
• Ensure the pudding mixture for frosting is completely cooled to avoid melting the butter when mixing.
• Check the brownies early to avoid overbaking; they should be set on the edges but slightly soft in the center.

Keywords: gingerbread brownies, gingerbread dessert, holiday brownies, spicy brownies, ermine frosting, gingerbread frosting