Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the warm spices of gingerbread with a rich, moist brownie texture. Topped with a luscious gingerbread ermine frosting, they’re perfect for holiday gatherings or any cozy occasion.

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. Preheat the oven and prepare the pan: Preheat your oven to 350°F. 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 brown sugar until well combined.
3. Add wet ingredients: Mix in the eggs, molasses, and vanilla extract until smooth.
4. Whisk dry ingredients: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and salt.
5. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
6. Bake the brownies: Spread the batter evenly in the prepared pan. Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly.
7. Cool the brownies: Let the brownies cool completely in the pan before adding the frosting.
8. Prepare the frosting base: While the brownies cool, 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 resembles a thick pudding.
9. Cool the pudding mixture: Remove from heat and cover the surface with plastic wrap pressed directly on top to prevent a skin from forming. Let it cool to room temperature.
10. Cream butter and sugar: In a stand mixer bowl fitted with the paddle attachment, beat the room temperature butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
11. Add pudding and spices: Add the cooled milk mixture and gingerbread spice mix to the mixer. Beat on medium-high speed until light and fluffy, about 2-3 minutes, scraping the bowl as needed.
12. Add vanilla and whisk: Switch to the whisk attachment, add vanilla extract, and beat on high for 7-8 minutes until the frosting is smooth and creamy.
13. Frost and serve: Spread the frosting evenly over the cooled brownies. Slice and enjoy!

Tips & Variations

• For an extra ginger kick, add a pinch of ground cloves or nutmeg to the brownie batter.
• If you don’t have gingerbread spice mix, combine ½ teaspoon ground ginger, ¼ teaspoon cinnamon, 1/8 teaspoon allspice, and a pinch of cloves for a similar flavor.
• Use parchment paper with an overhang to lift the brownies out easily for clean slicing.
• For a dairy-free version, substitute coconut milk for whole milk and use dairy-free butter.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If refrigerated, let them come to room temperature before serving for the best frosting texture. You can also freeze unfrosted brownies wrapped tightly for up to 3 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies ahead of time?

Yes, you can bake the brownies a day ahead and keep them wrapped tightly. It’s best to frost them just before serving for the freshest texture.

What does gingerbread spice mix typically include?

Gingerbread spice mix usually contains ground ginger, cinnamon, cloves, nutmeg, and sometimes allspice. It provides the classic warm and fragrant flavors typical of gingerbread.

Frosted Gingerbread Brownies Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

These Frosted Gingerbread Brownies combine the rich, spicy flavors of gingerbread with a tender, moist brownie base, topped with a creamy and fluffy gingerbread ermine frosting. Perfect for holiday gatherings or cozy dessert cravings, this recipe offers a unique twist on classic brownies by incorporating warm spices like ginger and cinnamon, balanced with molasses and a luscious spiced frosting.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 servings 1x
• Category: Baking
• 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 (a blend of ginger, cinnamon, cloves, nutmeg, and allspice)
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and set aside for the brownie batter.
2. Combine Butter and Brown Sugar: In a large bowl, stir together the melted butter and 1 ½ cups of packed light brown sugar until well combined and smooth.
3. Mix in Wet Ingredients: Add the eggs one at a time, mixing well after each addition, then stir in the molasses and vanilla extract until evenly incorporated.
4. Whisk Dry Ingredients: In a medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt making sure there are no lumps.
5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet butter and egg batter, stirring gently until fully combined and smooth without overmixing.
6. Bake the Brownies: Pour and spread the brownie batter evenly into the prepared baking dish. Bake for 28-33 minutes or until the edges are set and the center is no longer jiggly when nudged.
7. Cool Brownies: Remove the brownies from the oven and allow them to cool completely in the pan before frosting.
8. Prepare Milk-Flour Base for Frosting: While brownies cool, in a medium saucepan over medium heat, whisk together the milk and 5 tablespoons of flour. Cook, whisking constantly for 3-5 minutes until the mixture thickens into a very thick pudding that coats the back of a spoon.
9. Cool the Milk Mixture: Remove from heat and transfer the milk mixture to a bowl. Cover it with plastic wrap pressed directly onto the surface to prevent skin formation and cool to room temperature.
10. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and 1 cup packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
11. Add Cooled Milk Mixture and Spices: Add the cooled milk-flour mixture and 1 teaspoon of gingerbread spice mix to the mixer. Beat on medium-high speed until the frosting becomes fluffy, about 2-3 minutes, scraping down the bowl as necessary.
12. Incorporate Vanilla and Whip Frosting: Switch to the whisk attachment and add the vanilla extract. Beat on high speed for 7-8 minutes until the frosting is smooth, creamy, and light.
13. Frost the Brownies: Spread the gingerbread ermine frosting evenly over the cooled brownies.
14. Serve: Slice the frosted brownies into 9 servings and enjoy.

Notes

• The gingerbread spice mix typically includes ginger, cinnamon, cloves, nutmeg, and allspice – adjust proportions to your taste.
• Ensure the baked brownies are fully cooled before frosting to prevent melting the frosting.
• Press plastic wrap directly on the milk-flour mixture while cooling to avoid skin formation.
• This frosting is an Erminee style which uses a cooked milk-flour base for a unique fluffy texture.
• 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 dessert, spiced brownies, ginger spice, molasses brownies