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Frosted Gingerbread Brownies Recipe

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★★★★★

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.

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

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

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