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Frosted Gingerbread Brownies Recipe

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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.

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

  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

Find it online: https://tastygenius.com/frosted-gingerbread-brownies-recipe/