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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.

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

  1. 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.
  2. Combine Butter and Sugar: In a large bowl, mix the melted butter and light brown sugar thoroughly until well combined and smooth.
  3. Add Wet Ingredients: Stir in the eggs, molasses, and vanilla extract to the butter and sugar mixture until everything is evenly blended.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

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