Print

Frosted Gingerbread Brownies Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

These Frosted Gingerbread Brownies combine the rich, spicy warmth of gingerbread with a luscious ermine frosting for a festive dessert perfect for holiday gatherings or cozy nights. The moist, flavorful brownies are baked to a tender finish and topped with a smooth, creamy gingerbread spiced frosting that adds an irresistible sweet touch.

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

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 pan: Preheat the oven to 350°F (177°C). Line a 9×9-inch baking dish with parchment paper for easy removal and set aside.
  2. Mix butter and sugar: In a large bowl, combine the melted unsalted butter with the packed light brown sugar and stir well to blend the ingredients thoroughly.
  3. Add eggs and flavorings: Mix in the two large eggs, molasses, and vanilla extract until fully incorporated and the batter is smooth.
  4. Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt ensuring an even distribution of spices.
  5. Combine wet and dry ingredients: Gradually stir the flour mixture into the butter and egg mixture, mixing until no flour remains and the batter is uniform.
  6. Bake the brownies: Spread the batter evenly into the prepared pan, smoothing the surface. Bake in the preheated oven for 28-33 minutes, or until the edges are set and the center is no longer jiggly when gently shaken.
  7. Cool brownies: Remove the brownies from the oven and allow them to cool completely in the pan before frosting to ensure the frosting won’t melt.
  8. Prepare frosting base: While the brownies cool, whisk together the milk and flour in a medium saucepan over medium heat. Continuously whisk the mixture for 3-5 minutes until it thickens to a pudding-like consistency that coats the back of a spoon.
  9. Cool the frosting base: Remove the saucepan from heat and cover the surface directly with plastic wrap to prevent skin formation. Let the mixture cool to room temperature.
  10. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and packed light brown sugar on medium speed until the mixture is light and fluffy, approximately 2-3 minutes. Scrape down the sides to incorporate all ingredients.
  11. Add cooled milk mixture and spices: Pour the cooled milk-flour mixture and gingerbread spice mix into the creamed butter and sugar. Beat on medium-high speed for 2-3 minutes until light and fluffy, occasionally scraping down the bowl.
  12. Whisk in vanilla and finalize 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 aerated.
  13. Frost the brownies: Spread the frosting evenly over the cooled gingerbread brownies. Slice into squares and serve to enjoy the festive treat.

Notes

  • *Gingerbread spice mix typically contains a combination of ground cinnamon, nutmeg, cloves, and allspice; you can substitute with an equal amount of pre-mixed pumpkin pie spice if unavailable.
  • Ensure that the eggs are at room temperature for better emulsion and texture in the brownie batter.
  • Pressing plastic wrap directly onto the surface of the milk-flour mixture prevents a skin from forming, ensuring a smooth frosting base.
  • For best flavor, allow the brownies to cool completely before frosting to avoid melting the frosting.
  • Store frosted brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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

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