Introduction

These frosted gingerbread brownies combine the rich, spicy flavors of gingerbread with the dense, chewy texture of classic brownies. Topped with a silky gingerbread ermine frosting, they are perfect for holiday gatherings or cozy dessert cravings.

A close-up image of a square dessert held by a woman's hand, showing two distinct layers: the bottom layer is a thick, crumbly, golden-brown crust with a rough texture, and the top layer is a light beige, fluffy cream with smooth, soft peaks and slight swirls. The dessert appears moist and dense on the bottom, contrasting with the airy top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and set aside.
Step 2: In a large bowl, combine the melted butter and light brown sugar. Stir well until smooth.
Step 3: Add the eggs, molasses, and vanilla extract to the butter mixture. Mix until fully incorporated.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined and no streaks remain.
Step 6: Spread the batter evenly into the prepared baking dish. Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly.
Step 7: Remove the brownies from the oven and allow them to cool completely in the pan.
Step 8: While the brownies cool, prepare the Gingerbread Ermine Frosting. In a medium saucepan over medium heat, whisk together the milk and 5 tablespoons of flour. Cook, whisking constantly, for 3-5 minutes until the mixture thickens and is smooth like a thick pudding.
Step 9: Remove the pan from heat and transfer the mixture to a bowl. Cover with plastic wrap pressed directly on top to prevent skin formation and let cool to room temperature.
Step 10: In a stand mixer fitted with the paddle attachment, cream together the room temperature butter and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
Step 11: Add the cooled milk mixture and gingerbread spice mix to the butter and sugar. Beat on medium-high speed for 2-3 minutes until fluffy, stopping to scrape down the bowl once or twice.
Step 12: Switch to the whisk attachment, add the vanilla extract, and mix on high for 7-8 minutes until the frosting is smooth and creamy.
Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

Use parchment paper with overhang to easily lift out brownies for clean slicing.
For extra spice, add a pinch of cloves or nutmeg to the dry ingredients.
If you don’t have gingerbread spice mix, substitute with ½ teaspoon ground ginger, ¼ teaspoon cinnamon, and a pinch each of cloves and nutmeg.
Make sure the milk and flour mixture for the frosting is completely cool before adding to the butter to prevent melting.
For a different frosting texture, try cream cheese frosting with gingerbread spices instead of ermine frosting.

Storage

Store the frosted gingerbread brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow them to come to room temperature before serving for the best texture. Leftovers can also be frozen without frosting for up to 2 months; thaw and frost before serving.

How to Serve

The image shows close-up squares of a two-layer dessert. The bottom layer is thick, dense, and brown, with a soft textured look. The top layer is light and creamy, off-white in color, smooth, and evenly spread over the brown base. The pieces are cut cleanly with sharp edges, sitting closely together on a white marbled surface. The focus is on the middle piece, showing clear contrast and texture between the thick brown bottom and the fluffy white top layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices commonly including ground ginger, cinnamon, cloves, nutmeg, and sometimes allspice. It adds a characteristic flavor typical of gingerbread desserts.

Can I use salted butter instead of unsalted?

Yes, but reduce any added salt in the recipe to avoid making the brownies too salty. Since this recipe already includes kosher salt, you may want to omit it if using salted butter.