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.
Ingredients
Scale
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
Instructions
- 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.
- Combine butter and sugar: In a large bowl, mix the melted butter with the light brown sugar until well combined and smooth.
- Add eggs, molasses, and vanilla: Stir in the eggs one at a time, then mix in the molasses and vanilla extract until fully incorporated.
- Whisk dry ingredients: In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until the batter is smooth and uniform.
- 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.
- Cool brownies: Remove from oven and allow the brownies to cool completely in the pan before frosting.
- 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.
- 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.
- 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.
- 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.
- 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.
- Frost the brownies: Spread the prepared frosting evenly over the cooled brownies.
- 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
