Frosted Gingerbread Brownies Recipe

Introduction

Frosted Gingerbread Brownies combine the rich, spiced flavors of gingerbread with the fudgy texture of classic brownies. Topped with a creamy gingerbread ermine frosting, this dessert is perfect for the holiday season or any cozy gathering.

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 your 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 brown sugar. Stir the mixture 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 kosher salt.
5. Step 5: Gradually add the dry ingredients to the butter and egg mixture, stirring until completely 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 no longer jiggles.
7. Step 7: Allow the brownies to cool completely in the pan before frosting.
8. Step 8: To make the frosting, whisk together the milk and 5 tablespoons of flour in a medium saucepan over medium heat. Cook, whisking constantly, for 3-5 minutes until the mixture thickens and becomes like a very thick pudding that coats the back of a spoon.
9. Step 9: Remove from heat and let the mixture cool to room temperature. Cover with plastic wrap pressed directly on top to prevent a skin from forming.
10. Step 10: In the bowl of a stand mixer fitted with a paddle attachment, cream the room-temperature butter and light brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
11. Step 11: Add the cooled milk-flour mixture and gingerbread spice mix to the mixer bowl. Beat on medium-high speed until the frosting is light and fluffy, about 2-3 minutes, scraping down the sides as needed.
12. Step 12: Switch to the whisk attachment, add the vanilla extract, and mix on high for 7-8 minutes until the frosting becomes smooth and creamy.
13. Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• For extra warmth, add a pinch of nutmeg or cloves to the gingerbread spice mix.
• Use parchment paper with overhang on two sides for easy removal of the brownies from the pan.
• If you don’t have gingerbread spice mix, combine ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon cloves, and a pinch of nutmeg.
• Make sure the milk and flour mixture cools completely before adding to butter to prevent melting your frosting.

Storage

Store the frosted gingerbread brownies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor and texture. You can also freeze unfrosted brownies for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of the gingerbread spice mix?

All-purpose flour is used in the recipe’s dry ingredients, but the gingerbread spice mix provides essential warmth and flavor. Substitute the spice mix with cinnamon and other warm spices rather than omitting it altogether.

What is ermine frosting?

Ermine frosting is a classic cooked flour frosting that is lighter than buttercream but creamy and smooth. It’s made by cooking milk and flour into a thick paste, which is then beaten with butter and sugar for a delicate texture.

Frosted Gingerbread Brownies Recipe

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4.7 from 120 reviews

This Frosted Gingerbread Brownies recipe combines the rich, spicy flavors of gingerbread with the dense, fudgy texture of brownies, topped with a creamy and fluffy Gingerbread Ermine Frosting. Perfect for cozy, festive occasions, these brownies deliver a delightful blend of warm spices, molasses sweetness, and a smooth, buttery frosting that beautifully complements the spiced base.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 53 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 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 the Oven and Prepare Pan: 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 mixing bowl, stir together the melted butter and packed light brown sugar until well combined.
3. Add Wet Ingredients: Mix in the room temperature eggs one at a time, 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 evenly distribute the spices and leavening.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until the batter is smooth and fully combined.
6. Bake the Brownies: Pour the batter evenly into the prepared baking dish. Bake for 28 to 33 minutes, or until the edges are set and the center is just firm and no longer jiggles.
7. Cool Completely: Remove the brownies from the oven and allow them to cool completely in the pan before frosting.
8. Prepare the Gingerbread Ermine Frosting – Cook Milk and Flour: While the brownies are cooling, whisk together the whole milk and flour in a medium saucepan. Cook over medium heat, whisking constantly for 3 to 5 minutes until the mixture thickens into a lump-free, thick pudding coating the back of a spoon.
9. Cool the Milk Mixture: Remove from heat and cover the pudding with plastic wrap pressed directly onto the surface to prevent skin formation. Let it 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 light and fluffy, about 2 to 3 minutes. Scrape down the bowl sides.
11. Add Cooled Milk Mixture and Spice: Add the cooled milk-flour pudding and the gingerbread spice mix to the butter mixture. Beat on medium-high speed until the frosting is light and fluffy, about 2 to 3 minutes, scraping down the sides as needed.
12. Whisk in Vanilla and Whip: Switch to the whisk attachment and add vanilla extract. Whip on high speed for 7 to 8 minutes until the frosting is smooth, creamy, and fluffy.
13. Frost the Brownies: Spread the gingerbread ermine frosting evenly over the completely cooled brownies. Slice and serve.

Notes

• For best results, ensure the eggs are at room temperature before mixing.
• The gingerbread spice mix typically contains cinnamon, ginger, cloves, nutmeg, and allspice; adjust amount to taste.
• Use parchment paper for easy removal of brownies from the baking dish.
• Allow the frosting to fully whip for a light, fluffy texture.
• Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
• To prevent skin from forming on the pudding base, cover it with plastic wrap pressed directly on its surface while cooling.

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