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Frosted Gingerbread Brownies Recipe

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★★★★★

4.5 from 148 reviews

These Frosted Gingerbread Brownies combine the rich, spicy warmth of gingerbread with the moist, fudgy texture of classic brownies. Topped with a creamy Gingerbread Ermine Frosting, this dessert is perfect for festive occasions or when you crave a cozy, flavorful treat.

Ingredients

Scale

Gingerbread 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 ground 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, ginger, nutmeg, cloves)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper to prevent sticking and allow for easy removal of the brownies.
  2. Combine butter and sugar: In a large bowl, mix the melted unsalted butter with 1 ½ cups packed light brown sugar until well combined and smooth.
  3. Add eggs, molasses, and vanilla: Beat in the two large room temperature eggs, molasses, and 1 teaspoon vanilla extract into the butter and sugar mixture until fully incorporated.
  4. Whisk dry ingredients: In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices.
  5. Combine wet and dry: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined to form the brownie batter.
  6. Bake the brownies: Spread the batter evenly into the prepared pan. Bake for 28 to 33 minutes, or until the brownie edges are set and a toothpick inserted in the center comes out with a few moist crumbs; the center should not be jiggly.
  7. Cool the brownies: Allow the brownies to cool completely in the pan before frosting to prevent the frosting from melting.
  8. Cook milk and flour mixture: While the brownies cool, prepare the Gingerbread Ermine Frosting. In a medium saucepan over medium heat, whisk 1 cup of whole milk and 5 tablespoons of all-purpose flour together. Cook, whisking constantly for 3–5 minutes until the mixture thickens to a pudding-like consistency that coats the back of a spoon without lumps.
  9. Cool pudding base: Remove from heat, transfer the mixture to a bowl, and cover the surface directly with plastic wrap to prevent a skin. Let it cool to room temperature.
  10. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup softened unsalted butter and 1 cup packed light brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl sides as necessary.
  11. Add cooled milk mixture and spices: Add the cooled milk-flour mixture and 1 teaspoon gingerbread spice mix to the mixer bowl. Beat on medium-high speed for 2–3 minutes until light and fluffy, scraping down the bowl sides as needed.
  12. Whisk in vanilla and finish frosting: Switch to the whisk attachment, add 1 teaspoon vanilla extract, and whip at high speed for 7–8 minutes until the frosting is smooth, creamy, and aerated.
  13. Frost the brownies: Spread the Gingerbread Ermine Frosting evenly over the cooled brownies. Slice and serve once the frosting is set.

Notes

  • Room temperature eggs ensure better blending and a smoother batter.
  • Use parchment paper in the baking dish for easy removal and cleaner edges.
  • Be careful when cooking the milk and flour mixture to avoid lumps; constant whisking is key.
  • The gingerbread spice mix typically includes cinnamon, ginger, nutmeg, and cloves for balanced flavor.
  • Allowing brownies to cool fully before frosting prevents the frosting from melting and sliding off.
  • Store frosted brownies in an airtight container in the refrigerator for up to 4 days.

Keywords: gingerbread brownies, frosted brownies, holiday dessert, gingerbread ermine frosting, spiced brownies

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