Frosted Gingerbread Brownies Recipe

Introduction

Enjoy the warm, spicy flavors of the holiday season with these Frosted Gingerbread Brownies. They combine the chewy richness of classic brownies with a smooth, gingerbread-spiced ermine frosting for a festive treat that’s sure to impress.

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 the oven to 350°F. 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 light brown sugar, stirring 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 gently until 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.
8. Step 8: Remove from the oven and allow the brownies to cool completely in the pan before frosting.
9. Step 9: For the frosting, in a medium saucepan over medium heat, whisk together the milk and 5 tablespoons of flour. Cook while whisking constantly for 3-5 minutes until thick and pudding-like.
10. Step 10: Remove the mixture from heat and let it cool to room temperature. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming.
11. Step 11: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
12. Step 12: Add the cooled milk mixture and gingerbread spice mix to the mixer bowl. Beat on medium-high speed until the frosting is light and fluffy, about 2-3 minutes, scraping the bowl as needed.
13. Step 13: Switch to the whisk attachment and add vanilla extract. Beat on high 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

• Use fresh ground ginger and cinnamon for a brighter spice flavor in the brownies.
• If you don’t have gingerbread spice mix, combine ground cinnamon, ginger, cloves, and nutmeg to taste as a substitute.
• For a gluten-free version, substitute the flour with a 1-to-1 gluten-free baking blend.
• Chill the frosting briefly if it becomes too soft for spreading.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days. If refrigerated, allow them to come to room temperature before serving or warm slightly for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies without the frosting?

Yes, the brownies are delicious on their own. Simply bake and cool completely before slicing if you prefer a less sweet treat.

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices typically including cinnamon, ginger, cloves, nutmeg, and sometimes allspice. It adds a classic holiday flavor to the frosting.

Frosted Gingerbread Brownies Recipe

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★★★★★

4.8 from 544 reviews

• Author: Olivia
• Total Time: 1 hour 10 minutes
• Yield: 16 brownies 1x
• Diet: Vegetarian

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Description

These Frosted Gingerbread Brownies combine the rich, spiced flavors of gingerbread with a moist, dense brownie base, topped with a smooth and creamy Gingerbread Ermine Frosting. Perfect for festive occasions or cozy dessert cravings, this recipe balances warm spices, molasses, and a luscious frosting for an irresistible treat.

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Ingredients

Scale 1x2x3x

Baking 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

Frosting Ingredients

• 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, cloves, and allspice)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper for easy removal.
2. Combine butter and sugar: In a large bowl, mix the melted butter with the light brown sugar until well combined and smooth.
3. Add eggs, molasses, and vanilla: Stir in the eggs one at a time, then mix in the molasses and vanilla extract until fully incorporated.
4. Whisk dry ingredients: In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
5. Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until the batter is smooth and uniform.
6. Bake the brownies: Spread the batter evenly into the prepared baking dish and bake for 28-33 minutes. The edges should be set and the center no longer jiggly.
7. Cool brownies: Remove from oven and allow the brownies to cool completely in the pan before frosting.
8. Prepare frosting base: While brownies cool, whisk together milk and flour in a medium saucepan over medium heat. Cook and whisk constantly for 3-5 minutes until the mixture thickens to a pudding-like consistency that coats the back of a spoon.
9. Cool frosting base: Remove from heat and cover with plastic wrap pressed onto the surface to prevent skin formation, letting it cool to room temperature.
10. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat room temperature butter and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape the bowl as needed.
11. Add cooled milk mixture and spices: Add the cooled milk-flour mixture and gingerbread spice mix to the butter mixture and beat on medium-high until fluffy, about 2-3 minutes, scraping sides periodically.
12. Incorporate vanilla and whip frosting: Switch to the whisk attachment, add vanilla extract, and whip on high for 7-8 minutes until the frosting is smooth, creamy, and light.
13. Frost the brownies: Spread the prepared frosting evenly over the cooled brownies.
14. Serve: Slice the brownies and serve. Store any leftovers in the refrigerator.

Notes

• Ensure eggs and butter are at room temperature for smooth mixing.
• Use parchment paper for easy removal and clean edges.
• The gingerbread spice mix typically contains cinnamon, ginger, nutmeg, cloves, and allspice; adjust to taste.
• Allow the frosting base to cool properly to avoid lumps.
• Store frosted brownies in an airtight container in the refrigerator for up to 5 days.
• If desired, warm the brownies briefly before serving for a soft, gooey texture.

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

Keywords: Gingerbread Brownies, Frosted Brownies, Holiday Dessert, Spiced Brownies, Gingerbread, Ermine Frosting