Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the rich, spicy flavors of gingerbread with the dense, fudgy texture of brownies. Topped with a creamy gingerbread ermine frosting, they are a perfect festive treat to share with family and friends.

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 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. 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 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.
8. Step 8: Remove from oven and allow the brownies to cool completely before frosting.
9. Step 9: While the brownies cool, prepare the gingerbread ermine frosting. In a medium saucepan over medium heat, whisk together the milk and 5 tablespoons flour. Cook, whisking constantly, for 3-5 minutes until thickened, resembling a thick pudding.
10. Step 10: Remove from heat and cool the mixture to room temperature. Cover with plastic wrap pressed directly on the surface to prevent a skin.
11. Step 11: In a stand mixer bowl fitted with a paddle attachment, cream together the softened butter and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides as needed.
12. Step 12: Add the cooled milk mixture and gingerbread spice mix to the butter and sugar. Beat on medium-high speed for 2-3 minutes until fluffy, scraping the bowl as needed.
13. Step 13: Switch to the whisk attachment, add the vanilla extract, and mix on high for 7-8 minutes until frosting is smooth and creamy.
14. Step 14: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• Use fresh gingerbread spice or a combination of cinnamon, cloves, nutmeg, and allspice if you don’t have a premade mix.
• If you prefer a less sweet frosting, reduce the brown sugar slightly in the frosting recipe.
• For an extra festive touch, sprinkle chopped crystallized ginger or finely chopped nuts on top after frosting.

Storage

Store frosted brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Allow refrigerated brownies to come to room temperature for the best texture before serving. Frosting can be slightly firm when cold, so warming briefly helps restore its creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but the texture may vary slightly. Ensure the blend contains xanthan gum for best results.

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices typically including ginger, cinnamon, cloves, nutmeg, and sometimes allspice. It adds a characteristic flavor to gingerbread desserts.

Frosted Gingerbread Brownies Recipe

Print Recipe

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Delight in the warm spices and rich flavors of Frosted Gingerbread Brownies. These moist, ginger-infused brownies are topped with a creamy Gingerbread Ermine Frosting, combining the classic comfort of gingerbread with a decadent twist perfect for holiday treats or year-round indulgence.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 brownies 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 (blend of cinnamon, nutmeg, cloves, ginger)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper. This will help prevent sticking and make it easier to remove the brownies after baking.
2. Combine butter and brown sugar. In a large bowl, stir together the melted butter and packed light brown sugar until well combined and smooth.
3. Mix in wet ingredients. Add the eggs one at a time, beating well after each addition. Then stir in the molasses and vanilla extract until fully incorporated.
4. Whisk dry ingredients. In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to distribute the spices evenly.
5. Combine wet and dry mixtures. Gradually add the dry ingredients to the butter mixture, stirring until just combined to form a smooth batter.
6. Bake brownies. Pour the batter evenly into the prepared baking dish and spread it flat. Bake for 28-33 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs but no wet batter. Avoid overbaking to maintain moistness.
7. Cool brownies. Remove the pan from the oven and let the brownies cool completely in the baking dish on a wire rack before frosting.
8. Cook milk and flour mixture. While the brownies cool, prepare the frosting by whisking whole milk and all-purpose flour together in a medium saucepan over medium heat. Continuously whisk for 3-5 minutes until the mixture thickens to a pudding-like consistency and has no lumps.
9. Cool pudding mixture. Remove the saucepan from heat and cover the surface with plastic wrap pressed directly onto the mixture to prevent a skin from forming. Let it cool to room temperature.
10. Cream butter and sugar. In a stand mixer fitted with a paddle attachment, cream together room temperature butter and packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as necessary.
11. Add cooled pudding and spices. Add the cooled milk-flour mixture and the gingerbread spice mix to the creamed butter and sugar. Beat on medium-high speed until the frosting looks light and fluffy, about 2-3 minutes, scraping the bowl sides as needed.
12. Incorporate vanilla and finish frosting. Switch to the whisk attachment, add vanilla extract, and beat on high speed for 7-8 minutes until the frosting is smooth, creamy, and spreadable.
13. Frost and serve. Spread the gingerbread Ermine frosting evenly over the cooled brownies. Slice into squares and serve. Store any leftovers in an airtight container.

Notes

• Use room temperature eggs and butter when creaming to ensure a smooth batter and frosting.
• The gingerbread spice mix can be made by combining cinnamon, nutmeg, cloves, and ground ginger for a warm, balanced flavor.
• Do not overbake the brownies to keep them moist and tender.
• Cover the pudding mixture directly with plastic wrap to prevent a skin from forming on the frosting base.
• These brownies can be stored in an airtight container refrigerated for up to 4 days.

Keywords: gingerbread brownies, gingerbread frosting, holiday brownies, spiced brownies, ermine frosting, moist brownies