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
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
- 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.
- 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.
- Add Wet Ingredients: Mix in the 2 large eggs, molasses, and 1 teaspoon vanilla extract into the butter and sugar mixture until smooth.
- 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.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined, being careful not to overmix.
- 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.
- Cool the Brownies: Remove from the oven and allow the brownies to cool completely in the pan on a wire rack before frosting.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
