Frosted Gingerbread Brownies Recipe

Introduction

Frosted Gingerbread Brownies combine the rich, spicy warmth of gingerbread with the fudgy texture of classic brownies. Topped with a creamy gingerbread ermine frosting, this treat is perfect for cozy gatherings or festive celebrations.

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 the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and set aside.
2. Step 2: In a large bowl, combine the melted butter and brown sugar. Stir well until smooth.
3. Step 3: Mix in the eggs, molasses, and vanilla extract until fully incorporated.
4. Step 4: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until completely combined.
6. Step 6: Spread the batter evenly into the prepared baking dish.
7. Step 7: Bake for 28–33 minutes, or until the edges are set and the center is no longer jiggly. Remove from the oven and allow to cool completely.
8. Step 8: While the brownies cool, prepare the frosting. In a medium saucepan over medium heat, whisk together the milk and 5 tablespoons of flour. Cook, whisking constantly for 3–5 minutes, until the mixture thickens and resembles a very thick pudding.
9. Step 9: Remove the saucepan from heat. Cover the mixture with plastic wrap pressed directly on the surface to prevent a skin, and let it cool to room temperature.
10. Step 10: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and 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-flour mixture and gingerbread spice mix. Beat on medium-high speed for 2–3 minutes, scraping down the bowl as needed.
12. Step 12: Switch to the whisk attachment. Add the vanilla extract and whip on high speed for 7–8 minutes, or until the frosting is smooth and creamy.
13. Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• Use parchment paper with overhang for easy removal of brownies from the pan.
• If you don’t have gingerbread spice mix, combine equal parts cinnamon, ginger, nutmeg, and cloves as a substitute.
• Store frosting leftovers separately and beat again before using if it thickens too much in the fridge.

Storage

Store 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 and frost them after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour for the frosting?

Yes, this recipe uses all-purpose flour for the pudding base in the frosting, which works perfectly to achieve the right thickness.

What is gingerbread spice mix made of?

Gingerbread spice mix typically includes cinnamon, ground ginger, nutmeg, and cloves. You can adjust the ratios to your taste or use a pre-made mix from the store.

Frosted Gingerbread Brownies Recipe

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★★★★★

4.8 from 130 reviews

• Author: Olivia
• Total Time: 1 hour 10 minutes
• Yield: 16 brownies (about 2-inch squares) 1x

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Description

Delight in these moist and warmly spiced Frosted Gingerbread Brownies, featuring a rich molasses-infused brownie base topped with a creamy gingerbread ermine frosting. Perfect for holiday gatherings or cozy treats any time of year.

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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 (typically a blend of cinnamon, ginger, nutmeg, and cloves)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9×9-inch baking dish with parchment paper, allowing some overhang for easy removal, and set aside.
2. Mix Butter and Sugar: In a large bowl, combine the melted butter and light brown sugar. Stir well until the mixture is smooth and well incorporated.
3. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the molasses and vanilla extract until combined.
4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt until evenly mixed.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredient bowl, stirring continuously until just combined and there are no visible streaks of flour.
6. Bake the Brownies: Pour and 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 a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
7. Cool Brownies: Remove the brownies from the oven and let them cool completely in the pan before applying frosting. This prevents the frosting from melting.
8. Prepare the Milk and Flour Mixture for Frosting: While the brownies cool, whisk together the whole milk and flour in a medium saucepan over medium heat. Cook, stirring constantly, for 3-5 minutes until the mixture thickens to a very thick pudding consistency that coats the back of a spoon. Remove from heat.
9. Cool the Milk Mixture: Transfer the thickened mixture to a bowl, cover with plastic wrap pressed directly onto the surface to prevent skin formation, and allow it to cool to room temperature.
10. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the room-temperature butter and light brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
11. Add Milk Mixture and Spices: Add the cooled milk-flour mixture and gingerbread spice mix to the creamed butter and sugar. Beat on medium-high speed for 2-3 minutes until the frosting becomes light and fluffy, scraping down the bowl intermittently.
12. Incorporate Vanilla and Whisk: Switch to the whisk attachment on high speed, add the vanilla extract, and whip the frosting for 7-8 minutes until smooth, creamy, and spreadable.
13. Frost the Brownies: Spread the gingerbread ermine frosting evenly over the cooled brownies. Slice into squares and serve.

Notes

• Ensure brownies are completely cooled before frosting to prevent melting and sogginess.
• Gingerbread spice mix can be substituted with a blend of cinnamon, ginger, nutmeg, and cloves if unavailable.
• Use room temperature eggs and butter for best texture and easier mixing.
• The frosting takes several minutes to whip properly; patience ensures a light, fluffy finish.
• Store frosted brownies in an airtight container in the refrigerator for up to 5 days.
• For a dairy-free variation, substitute butter with vegan butter and milk with plant-based milk, adjusting flour as needed in frosting.

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

Keywords: gingerbread brownies, frosted brownies, holiday dessert, gingerbread frosting, ermine frosting, baked brownies, molasses brownies