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Frosted Gingerbread Brownies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/frosted-gingerbread-brownies-recipe/