Frosted Gingerbread Brownies Recipe

Introduction

These frosted gingerbread brownies combine the warm, spicy flavors of gingerbread with a rich, creamy ermine frosting. Perfect for the holiday season or whenever you crave a cozy, sweet treat.

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 light brown sugar. Stir well to mix.
3. Step 3: Add the eggs, molasses, and vanilla extract to the butter mixture and mix until fully incorporated.
4. Step 4: In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until completely combined.
6. Step 6: Spread the batter evenly into the prepared baking dish. Bake for 28 to 33 minutes, until the edges are set and the center is no longer jiggly.
7. Step 7: Remove brownies from the oven and let them cool completely before frosting.
8. Step 8: To prepare the frosting, whisk together the milk and 5 tablespoons of flour in a medium saucepan over medium heat. Cook, whisking constantly, for 3 to 5 minutes until the mixture thickens to a pudding-like consistency.
9. Step 9: Remove from heat and let the mixture cool to room temperature. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming.
10. Step 10: In a stand mixer fitted with the paddle attachment, cream the softened butter and light brown sugar on medium speed for 2 to 3 minutes until light and fluffy. Scrape down the bowl.
11. Step 11: Add the cooled milk mixture and gingerbread spice mix to the mixer. Beat on medium-high speed for 2 to 3 minutes, scraping the bowl as needed.
12. Step 12: Switch to the whisk attachment, add the vanilla extract, and mix on high speed for 7 to 8 minutes until the frosting is smooth and creamy.
13. Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• For a more intense gingerbread flavor, increase the ground ginger by half a teaspoon.
• Try adding chopped nuts or chocolate chips to the batter for added texture.
• If you don’t have gingerbread spice mix, use a combination of ground cinnamon, cloves, nutmeg, and allspice as a substitute.
• Ensure the milk mixture is completely cooled before adding to the butter and sugar to prevent melting the frosting.

Storage

Store frosted gingerbread brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. You can also freeze unfrosted brownies for up to 3 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter is preferred for its flavor and texture, but you can substitute margarine if needed. Keep in mind the taste and consistency may be slightly different.

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices like cinnamon, ginger, nutmeg, and cloves. It adds the classic aroma and flavor associated with gingerbread recipes.

Frosted Gingerbread Brownies Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

These Frosted Gingerbread Brownies combine the rich, spicy flavors of traditional gingerbread with the fudgy texture of brownies, topped with a creamy and festive Gingerbread Ermine Frosting. Perfect for holiday gatherings or any time you crave a cozy, spiced dessert.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 brownies 1x
• Category: Brownies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Batter 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

Frosting Ingredients

• 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 (typically a blend of cinnamon, ginger, cloves, nutmeg)
• 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.
2. Combine butter and sugar. In a large bowl, mix the melted butter with the packed light brown sugar until well combined.
3. Add wet ingredients. Stir in the eggs one at a time, then add molasses and vanilla extract, mixing thoroughly after each addition.
4. Mix dry ingredients. In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt until evenly combined.
5. Combine wet and dry mixtures. Gradually add the dry ingredients to the wet mixture, stirring until the batter is fully incorporated and smooth.
6. Bake the brownies. Pour the batter evenly into the prepared baking pan and bake for 28-33 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (center should not be jiggly).
7. Cool the brownies. Remove from oven and allow the brownies to cool completely in the pan before frosting.
8. Prepare the frosting base. While brownies cool, in a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly for 3-5 minutes until the mixture thickens into a very thick pudding and is smooth with no lumps. It should coat the back of a spoon.
9. Cool the milk mixture. Remove the saucepan from heat. Transfer the thickened milk mixture to a bowl, cover with plastic wrap pressed directly onto the surface to prevent skin formation, and let it cool to room temperature.
10. Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter and packed brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl.
11. Combine frosting ingredients. Add the cooled milk mixture and gingerbread spice mix to the creamed butter and sugar. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy, scraping down sides as needed.
12. Add vanilla and whip frosting. Switch to the whisk attachment. Add vanilla extract and whip on high speed for 7-8 minutes until the frosting becomes smooth, creamy, and spreadable.
13. Frost the brownies. Spread the frosting evenly over the cooled gingerbread brownies. Slice into squares and serve.

Notes

• The gingerbread spice mix can typically be made by combining cinnamon, ground ginger, cloves, and nutmeg; adjust proportions to taste.
• Ensure the milk and flour pudding mixture is cooled completely before adding to the butter to prevent melting and separation.
• Line the baking pan with parchment to make removal and slicing easier.
• Brownies continue to set as they cool; avoid overbaking to keep a moist center.
• Store frosted brownies in an airtight container in the refrigerator for up to 4 days.

Keywords: gingerbread brownies, frosted gingerbread brownies, holiday brownies, gingerbread dessert, cinnamon brownies, holiday baking