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.
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 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.
- Combine butter and brown sugar. In a large bowl, stir together the melted butter and packed brown sugar until well combined.
- Add eggs, molasses, and vanilla. Mix in the eggs, molasses, and vanilla extract until fully incorporated.
- Whisk dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt.
- Combine wet and dry ingredients. Gradually add the dry flour mixture to the wet butter and egg mixture, stirring until completely blended without overmixing.
- 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.
- Cool the brownies. Allow the brownies to cool completely in the pan before frosting.
- 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.
- 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.
- 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.
- 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.
- 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.
- Frost the brownies. Spread the gingerbread ermine frosting evenly over the cooled brownies.
- 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
