Frosted Gingerbread Brownies Recipe

Introduction

These frosted gingerbread brownies combine the warm, spicy flavors of gingerbread with the rich, fudgy texture of brownies. Topped with a creamy gingerbread ermine frosting, they make a perfect holiday treat or cozy dessert any time of year.

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 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 1 ½ cups brown sugar. Stir well.
3. Step 3: Mix in the eggs, molasses, and 1 teaspoon vanilla extract until fully combined.
4. Step 4: In a separate bowl, whisk together 2 ½ cups flour, ground ginger, cinnamon, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and combined.
6. Step 6: Spread the batter evenly into the prepared baking dish. Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly.
7. Step 7: Allow the brownies to cool completely in the pan before frosting.
8. Step 8: For the frosting, whisk together 1 cup milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly, for 3-5 minutes, until thickened and smooth. Remove from heat and let cool to room temperature, covering directly with plastic wrap to prevent a skin.
9. Step 9: In a stand mixer fitted with the paddle attachment, cream together 1 cup softened butter and 1 cup brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl sides.
10. Step 10: Add the cooled milk mixture and gingerbread spice mix. Beat on medium-high speed until frosting is light and fluffy, 2-3 minutes, scraping the bowl as needed.
11. Step 11: Switch to the whisk attachment and add 1 teaspoon vanilla extract. Whisk on high speed for 7-8 minutes until the frosting is smooth and creamy.
12. Step 12: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• For a deeper spice flavor, increase the ground ginger to 1 ½ tablespoons or add a pinch of cloves and nutmeg to the dry ingredients.
• Use parchment paper with an overhang for easy removal of the brownies from the pan.
• If you don’t have gingerbread spice mix, you can use a blend of cinnamon, ginger, nutmeg, and cloves.
• The frosting can be made a day ahead and stored covered in the fridge; bring to room temperature and re-whip before spreading.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, let the brownies sit at room temperature for about 30 minutes before serving to soften the frosting. They can also be frozen uncut for up to 3 months; thaw overnight in the refrigerator before frosting.

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 and can be served dusted with powdered sugar or with a scoop of vanilla ice cream.

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices commonly used in gingerbread recipes, typically including ground ginger, cinnamon, nutmeg, and cloves. You can easily mix your own at home using these spices in equal parts.

Frosted Gingerbread Brownies Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

These Frosted Gingerbread Brownies combine the rich, spicy warmth of gingerbread with the fudgy texture of traditional brownies. Topped with a creamy Gingerbread Ermine Frosting, they make a perfect festive treat for holiday gatherings or cozy winter moments.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 1 hour 15 minutes
• Yield: 9 servings 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 baking dish: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and set aside.
2. Combine butter and sugar: In a large bowl, stir together the melted butter and light brown sugar until well combined.
3. Add eggs, molasses, and vanilla: Mix in the eggs, molasses, and vanilla extract until the mixture is smooth and evenly 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 fully blended.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated without overmixing.
6. Bake the brownies: Spread the batter evenly in the prepared baking dish. Bake for 28-33 minutes, or until the edges are set, and the center no longer jiggles when lightly shaken.
7. Cool brownies: Remove the brownies from the oven and allow them to cool completely in the pan before frosting.
8. Prepare milk and flour mixture for frosting: In a medium saucepan over medium heat, whisk together the whole milk and 5 tablespoons of flour. Cook constantly, whisking for 3-5 minutes until the mix thickens into a very thick pudding coating the back of a spoon without lumps.
9. Cool the milk mixture: Remove from heat and cover the surface with plastic wrap pressed directly onto the pudding to prevent a skin from forming. Let it cool to room temperature.
10. Cream butter and sugar for frosting: Using a stand mixer fitted with the paddle attachment, cream together the softened 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 cooled milk mixture and spices: Add the cooled milk and flour pudding along with 1 teaspoon of gingerbread spice mix to the mixer bowl. Beat on medium-high for 2-3 minutes until fluffy, scraping the bowl as needed.
12. Whisk in vanilla and finish frosting: Switch to the whisk attachment and add 1 teaspoon vanilla extract. Mix on high speed for 7-8 minutes until the frosting is smooth, creamy, and airy.
13. Frost the brownies: Spread the gingerbread ermine frosting evenly over the cooled brownies. Slice and serve.

Notes

• Make sure the eggs are at room temperature to ensure a smooth batter.
• Do not overbake the brownies; remove them when the center is slightly set to maintain fudginess.
• Cover the milk and flour mixture directly with plastic wrap while cooling to prevent a skin from forming on the frosting base.
• The gingerbread spice mix can be made by combining ground cinnamon, cloves, nutmeg, and allspice.
• For best results, allow the frosting to rest briefly after mixing for the texture to set before spreading.

Keywords: gingerbread brownies, holiday dessert, ermine frosting, gingerbread spice, festive sweets