Introduction

These Frosted Gingerbread Brownies combine the warm, spicy flavors of gingerbread with the rich, moist texture of classic brownies. Topped with a creamy gingerbread ermine frosting, they make a perfect treat for holiday gatherings or cozy afternoons.

Frosted Gingerbread Brownies Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper. Set aside.
Step 2: In a large bowl, combine the melted butter and 1 ½ cups brown sugar. Stir well until smooth.
Step 3: Mix in the eggs, molasses, and vanilla extract until fully incorporated.
Step 4: In a separate bowl, whisk together the 2 ½ cups flour, ground ginger, cinnamon, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 6: Spread the batter evenly into the prepared pan and bake for 28-33 minutes, or until the edges are set and the center no longer jiggles.
Step 7: Allow the brownies to cool completely in the pan while you prepare the frosting.
Step 8: For the frosting, whisk together the milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly for 3-5 minutes until thickened and smooth, like a thick pudding. Remove from heat and let cool to room temperature, covering with plastic wrap pressed directly on the surface.
Step 9: In a stand mixer fitted with the paddle attachment, cream together the room temperature butter and 1 cup brown sugar on medium speed until light and fluffy, about 2-3 minutes, scraping down the bowl as needed.
Step 10: Add the cooled milk mixture and gingerbread spice mix to the bowl. Beat on medium-high speed until the frosting is light and fluffy, about 2-3 minutes, pausing to scrape the sides.
Step 11: Switch to the whisk attachment, add the vanilla extract, and beat on high for 7-8 minutes until the frosting is smooth and creamy.
Step 12: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

Use fresh spices in your gingerbread spice mix for the best flavor. A blend of ground cloves, nutmeg, cinnamon, and allspice works well.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
If you prefer a less sweet frosting, reduce the brown sugar by 1/4 cup.
Adding chopped nuts or crystallized ginger to the batter adds a delightful texture.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week. Let refrigerated brownies come to room temperature before serving or warm briefly for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies ahead of time?

Yes, you can bake the brownies a day in advance and keep them un-frosted at room temperature, then frost just before serving to maintain the frosting’s texture.

What is ermine frosting?

Ermine frosting is a traditional butter-based frosting made by cooking flour and milk into a thick pudding, then beating in butter and sugar to create a light, fluffy texture. It’s less sweet than typical frostings and pairs perfectly with gingerbread flavors.

Frosted Gingerbread Brownies Recipe

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4.9 from 110 reviews

Deliciously spiced Frosted Gingerbread Brownies featuring a moist gingerbread-flavored base topped with a creamy, smooth Gingerbread Ermine Frosting. These brownies combine the warm flavors of molasses, ginger, and cinnamon with a rich, fluffy frosting, making them perfect for holiday gatherings or cozy dessert moments.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 brownies (9×9 inch pan) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Gingerbread 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 (blend of ground ginger, cinnamon, cloves, nutmeg, and allspice)
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 and set aside for easy removal of brownies after baking.
Combine Butter and Sugar: In a large bowl, mix the melted butter and light brown sugar thoroughly until well combined and smooth.
Add Wet Ingredients: Stir in the eggs, molasses, and vanilla extract to the butter and sugar mixture until everything is evenly blended.
Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to distribute the spices evenly.
Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture and stir gently until just combined and no streaks of flour remain.
Bake the Brownies: Pour and spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 28-33 minutes, or until the edges are set and a toothpick inserted in the center comes out with only moist crumbs.
Cool the Brownies: Remove the brownies from the oven and allow them to cool completely in the pan to ensure the frosting doesn’t melt when applied.
Prepare the Milk and Flour Mixture for Frosting: While the brownies cool, whisk together the whole milk and 5 tablespoons of flour in a medium saucepan over medium heat. Cook for 3-5 minutes, stirring constantly, until the mixture thickens to a pudding-like consistency that coats the back of a spoon.
Cool the Mixture: Transfer the thickened mixture to a bowl, cover with plastic wrap pressed directly onto its surface to prevent a skin from forming, and let it cool completely to room temperature.
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and light brown sugar on medium speed until the mixture becomes light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
Add Milk Mixture and Spices: Add the cooled milk and flour mixture along with the gingerbread spice mix to the butter and sugar. Beat on medium-high speed for 2-3 minutes until the frosting is smooth and fluffy, scraping the bowl sides occasionally.
Whisk in Vanilla and Whip: Switch to the whisk attachment, add vanilla extract, and beat on high speed for 7-8 minutes to achieve a silky and creamy frosting texture.
Frost the Brownies: Spread the prepared frosting evenly over the cooled gingerbread brownies. Slice and serve for a warmly spiced, decadent treat.

Notes

For best results, let the brownies cool completely before frosting to prevent the frosting from melting.
Gingerbread spice mix typically includes ground ginger, cinnamon, cloves, nutmeg, and allspice — you can purchase pre-made or blend your own.
If you don’t have whole milk, full-fat milk or 2% can be used but the frosting’s richness may vary slightly.
Ensure the butter for frosting is at room temperature for easier creaming and better texture.
Store frosted brownies in an airtight container in the refrigerator for up to 4 days.

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