Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the rich, spicy warmth of gingerbread with a moist, tender brownie base. Topped with a luscious gingerbread ermine frosting, they make a perfect holiday treat or cozy dessert any time of year.

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 the 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 light brown sugar. Stir well until smooth.
3. Step 3: Mix in the eggs, molasses, and 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 kosher salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until combined but not overmixed.
6. Step 6: Spread the batter evenly in 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 the brownies from the oven and allow them to cool completely before frosting.
8. Step 8: To make the gingerbread ermine frosting, whisk the milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly, for 3 to 5 minutes until thickened and smooth, coating the back of a spoon.
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 a paddle attachment, cream together 1 cup softened butter and 1 cup light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides as needed.
11. Step 11: Add the cooled milk mixture and gingerbread spice mix to the mixer bowl. Beat on medium-high speed until fluffy, about 2 to 3 minutes, scraping down the sides occasionally.
12. Step 12: Switch to the whisk attachment, add vanilla extract, and beat 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 spicier kick, increase the gingerbread spice mix or add a pinch of cloves and nutmeg.
• If you don’t have gingerbread spice, combine cinnamon, ginger, cloves, and nutmeg as a substitute.
• Use parchment paper with overhang to make removing the brownies easier after baking.
• Allow the frosting to chill slightly before spreading for a thicker, more stable topping.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving, or warm gently for a few seconds in the microwave for a soft, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies without the frosting?

Yes, the gingerbread brownies are delicious on their own and can be enjoyed plain or with a dusting of powdered sugar.

How do I make gingerbread spice mix?

Combine ground cinnamon, ginger, cloves, nutmeg, and a pinch of allspice. Adjust proportions to your taste, commonly using more cinnamon and ginger than the other spices.

Frosted Gingerbread Brownies Recipe

Print Recipe

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4.5 from 367 reviews

These Frosted Gingerbread Brownies combine rich, spiced gingerbread flavors with the moist fudgy texture of brownies, topped with a smooth and creamy gingerbread ermine frosting. Perfect for holiday gatherings or any time you crave warm, comforting spices in a decadent treat.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 brownies 1x
• Category: Brownies
• Method: Baking
• Cuisine: American

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 and prepare baking dish: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper for easy removal and even baking.
2. Combine butter and brown sugar: In a large bowl, stir together the melted butter and light brown sugar until well combined and smooth.
3. Mix in wet ingredients: Add the eggs, molasses, and vanilla extract to the butter and sugar mixture, mixing thoroughly to blend the flavors.
4. Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices and leavening.
5. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring until fully combined and the batter is smooth with no flour pockets.
6. Bake the brownies: Pour and spread the batter evenly into the prepared baking dish. Bake for 28-33 minutes until the edges are set and the center is just firm but not jiggly.
7. Cool the brownies: Remove the dish from the oven and allow the brownies to cool completely before frosting to ensure the frosting adheres well.
8. Prepare the gingerbread ermine frosting base: While the brownies cool, whisk together the milk and flour in a medium saucepan over medium heat. Stir constantly for 3-5 minutes until the mixture thickens to a very thick pudding that coats the back of a spoon.
9. Cool the pudding mixture: Remove from heat, transfer to a bowl, and cover with plastic wrap pressed directly on the surface to prevent a skin. Let it cool fully to room temperature.
10. Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter and light brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape the bowl as needed.
11. Add pudding and spices: Add the cooled milk-flour mixture along with the gingerbread spice mix to the butter mixture. Beat on medium-high speed for 2-3 minutes, scraping down the bowl to incorporate everything fully.
12. Incorporate vanilla and whisk: Replace the paddle with the whisk attachment; add vanilla extract and whip on high speed for 7-8 minutes until the frosting is smooth, creamy, and fluffy.
13. Frost the brownies: Spread the prepared frosting evenly over the cooled brownies. Slice into squares and serve.

Notes

• Ensure the brownies are completely cooled before frosting to prevent melting.
• The ermine frosting, also known as boiled milk frosting, requires patience during cooking and cooling for the perfect texture.
• Gingerbread spice mix typically includes ground cinnamon, ginger, cloves, and nutmeg; adjust to taste.
• You can line the baking pan with overhanging parchment paper for easier removal of brownies.
• Store the frosted brownies in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: Gingerbread brownies, frosted brownies, gingerbread ermine frosting, holiday brownies, spiced brownies