Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the rich, spicy warmth of gingerbread with a moist, tender brownie base. Finished with a creamy gingerbread ermine frosting, they’re perfect for holiday gatherings or cozy evenings.

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 the oven to 350°F (175°C). 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: Mix in the eggs, molasses, and 1 teaspoon vanilla extract until fully incorporated.
4. Step 4: In a separate medium bowl, whisk together 2 ½ cups flour, ground ginger, cinnamon, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Step 6: Spread the batter evenly into the prepared baking dish. Bake for 28-33 minutes, 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 gingerbread ermine frosting, whisk together 1 cup whole milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly, until thickened and smooth, about 3-5 minutes. Remove from heat and let cool to room temperature, covering with plastic wrap pressed directly on the surface.
9. Step 9: In a stand mixer fitted with the paddle attachment, cream together 1 cup room temperature butter and 1 cup brown sugar on medium speed until light and fluffy (2-3 minutes). Scrape down the bowl sides.
10. Step 10: Add the cooled milk and flour mixture along with the gingerbread spice mix. Beat on medium-high until fluffy (2-3 minutes), scraping down sides as needed.
11. Step 11: Switch to the whisk attachment and add 1 teaspoon vanilla extract. Whisk on high for 7-8 minutes until the frosting is smooth and creamy.
12. Step 12: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• For extra warmth, add a pinch of ground cloves or nutmeg to the brownie batter or frosting.
• Use store-bought gingerbread spice mix if you don’t have all the individual spices on hand.
• If you prefer a less sweet frosting, reduce the brown sugar slightly.
• Line your baking dish with overhanging parchment for easy removal and clean slicing.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. You can also freeze unfrosted brownies for up to 3 months; thaw and then frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without the frosting?

Yes, the gingerbread brownies are delicious on their own. Skip the frosting step for a simpler treat or dust with powdered sugar instead.

What is gingerbread spice mix?

Gingerbread spice mix typically includes ground ginger, cinnamon, cloves, nutmeg, and sometimes allspice. It’s what gives gingerbread its characteristic warm, spicy flavor.

Frosted Gingerbread Brownies Recipe

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★★★★★

4.9 from 97 reviews

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

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Description

These Frosted Gingerbread Brownies combine the rich, molasses-spiced flavor of gingerbread with the chewy texture of classic brownies. Topped with a creamy, cinnamon-spiced Gingerbread Ermine Frosting, this dessert is perfect for holiday gatherings or any time you crave a cozy, sweet treat with a festive twist.

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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

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Instructions

1. Preheat the oven and prepare baking dish. 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 brown sugar. In a large bowl, stir together the melted butter and packed brown sugar until well combined.
3. Add eggs, molasses, and vanilla. Mix in the eggs, molasses, and vanilla extract until fully incorporated.
4. Whisk dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt.
5. Combine wet and dry ingredients. Gradually add the dry flour mixture to the wet butter and egg mixture, stirring until completely blended without overmixing.
6. Bake the brownies. Spread the batter evenly into the prepared baking pan. Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly when gently shaken.
7. Cool the brownies. Allow the brownies to cool completely in the pan before frosting.
8. Make the gingerbread ermine frosting – cook milk and flour. While the brownies cool, whisk together the milk and flour in a medium saucepan over medium heat. Cook continuously whisking for 3-5 minutes until the mixture thickens into a very thick pudding-like consistency and coats the back of a spoon.
9. Cool the milk mixture. Remove the pan from heat and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let cool to room temperature.
10. Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and light brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down bowl sides.
11. Add cooled milk mixture and gingerbread spice. Add the cooled milk pudding and gingerbread spice mix to the bowl. Beat on medium-high speed for 2-3 minutes until fluffy, scraping bowl sides as needed.
12. Add vanilla and whip frosting. Switch to the whisk attachment and add vanilla extract. Mix 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 and serve immediately or store appropriately.

Notes

• For best texture, ensure eggs and butter are at room temperature before mixing.
• Pressing plastic wrap directly onto the pudding mixture prevents formation of lumps or skin.
• The gingerbread spice mix can be made by combining ground cinnamon, ginger, clove, nutmeg, and allspice.
• Allow frosting to be whipped thoroughly for the lightest, fluffiest texture.
• Store frosted brownies in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 33 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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