Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the rich, spicy flavors of gingerbread with the fudgy texture of brownies, topped with a silky gingerbread ermine frosting. Perfect for cozy gatherings or festive celebrations, they offer a delightful twist on classic holiday treats.

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. 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 1 ½ cups brown sugar. Stir well until smooth.
3. Step 3: Add the eggs, molasses, and vanilla extract to the butter mixture. Mix until fully incorporated.
4. Step 4: In a separate bowl, whisk together the 2 ½ cups flour, ground ginger, cinnamon, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients into the wet mixture, stirring until just 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: Remove the brownies from the oven and let them cool completely before frosting.
8. Step 8: To make the frosting, whisk together the milk and 5 tablespoons flour in a medium saucepan over medium heat.
9. Step 9: Cook the mixture, whisking constantly for 3-5 minutes, until it thickens and resembles a thick pudding that coats the back of a spoon.
10. Step 10: Remove from heat and let the mixture cool to room temperature. Cover the surface with plastic wrap pressed directly onto it to prevent a skin.
11. Step 11: In a stand mixer fitted with the paddle attachment, cream together the room temperature butter and 1 cup brown sugar on medium speed until light and fluffy (2-3 minutes), scraping down the bowl as needed.
12. Step 12: Add the cooled milk mixture and gingerbread spice mix to the mixer. Beat on medium-high speed for 2-3 minutes until fluffy, scraping the bowl as necessary.
13. Step 13: Switch to the whisk attachment and add the vanilla extract. Mix on high speed for 7-8 minutes until the frosting is smooth and creamy.
14. Step 14: Spread the frosting evenly over the cooled brownies, then slice and serve.

Tips & Variations

• For a more intense ginger flavor, increase the ground ginger by an additional ½ teaspoon.
• If you don’t have gingerbread spice mix, use a blend of ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg instead.
• Use parchment paper with a slight overhang to easily lift the brownies from the pan for neat slicing.
• Allow the frosting to chill slightly before spreading if it feels too soft.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Bring to room temperature before serving, or warm slightly for a softer texture. These brownies can also be frozen, wrapped tightly, for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to choose one that includes xanthan gum or another binder for best results.

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices commonly used in gingerbread recipes, typically including ground cinnamon, ginger, cloves, nutmeg, and sometimes allspice. If you don’t have it on hand, a homemade blend using those spices works perfectly.

Frosted Gingerbread Brownies Recipe

---

★★★★★

4.4 from 124 reviews

• Author: Andria
• Total Time: 1 hour 10 minutes
• Yield: 16 brownies 1x

Pin Recipe

Print Recipe

Description

These Frosted Gingerbread Brownies combine the rich, warm spices of gingerbread with the moist, fudgy texture of brownies. Topped with a luscious Gingerbread Ermine Frosting, these treats are perfect for holiday celebrations or anytime you crave a cozy, spiced dessert.

---

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
• 1 teaspoon vanilla extract

---

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper to prevent sticking and set aside.
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.
3. Add Wet Ingredients: Mix in the 2 large eggs, molasses, and 1 teaspoon vanilla extract into the butter and sugar mixture until smooth.
4. Whisk Dry Ingredients: In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt until evenly combined.
5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined, being careful not to overmix.
6. Bake the Brownies: Spread the batter evenly in the prepared baking dish. Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly. Insert a toothpick to test – it should come out with moist crumbs but not wet batter.
7. Cool the Brownies: Remove from the oven and allow the brownies to cool completely in the pan on a wire rack before frosting.
8. Prepare the Frosting Base: While brownies cool, whisk together whole milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly for 3-5 minutes until the mixture thickens to a pudding-like consistency and is lump-free.
9. Cool the Milk Mixture: Remove the pan from heat and transfer the mixture to a bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming and let it cool to room temperature.
10. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream 1 cup unsalted butter (room temperature) and 1 cup packed light brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down sides as needed.
11. Add Cooled Milk Mixture and Spices: Add the cooled milk mixture and 1 teaspoon gingerbread spice mix to the butter and sugar. Beat on medium-high speed for another 2-3 minutes until light and fluffy, scraping the bowl as necessary.
12. Add Vanilla and Whip: Switch to the whisk attachment, add 1 teaspoon vanilla extract, and whip the frosting on high speed for 7-8 minutes until smooth, creamy, and fluffy.
13. Frost the Brownies: Spread the prepared Gingerbread Ermine Frosting evenly over the cooled brownies. Slice into squares and serve.

Notes

• Allow brownies to cool completely before frosting to prevent melting.
• The gingerbread spice mix can be substituted with a blend of ground cinnamon, nutmeg, cloves, and allspice if unavailable.
• Use parchment paper with extra overhang for easy removal of brownies from the pan.
• The frosting needs time to whip properly; ensure the milk mixture is fully cooled before mixing into the butter and sugar.
• Store frosted brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gingerbread brownies, gingerbread frosting, holiday brownies, spiced brownies, ermine frosting, Christmas dessert, ginger spice dessert