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Frosted Gingerbread Brownies Recipe

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4.8 from 97 reviews

These Frosted Gingerbread Brownies combine the chewy texture and warm spices of classic gingerbread with a moist, fudgy brownie base, topped with a rich and creamy Gingerbread Ermine Frosting. Perfect for holiday gatherings or cozy winter treats, this recipe blends molasses, cinnamon, and ginger for a festive flavor, all baked to perfection and crowned with a luscious spiced frosting.

Ingredients

Scale

Brownie Base

  • 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, nutmeg, cloves)
  • 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, ensuring the paper extends over the edges for easy removal of the brownies later.
  2. Combine Butter and Brown Sugar: In a large bowl, mix the melted butter and packed light brown sugar thoroughly until smooth and well combined.
  3. Add Eggs, Molasses, and Vanilla: Stir in the eggs one at a time, then add the molasses and vanilla extract, mixing until fully incorporated.
  4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices and leavening agent.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet butter and egg mixture, stirring gently until just combined without overmixing.
  6. Bake the Brownies: 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 the center is mostly firm with no jiggling. A toothpick inserted near the center should come out with only a few moist crumbs.
  7. Cool the Brownies: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. This cooling step is essential before frosting.
  8. Prepare the Gingerbread Ermine Frosting Base: While the brownies cool, combine the whole milk and all-purpose flour in a medium saucepan over medium heat. Whisk constantly for 3-5 minutes until the mixture thickens to a pudding-like consistency and no lumps remain. It should coat the back of a spoon.
  9. Cool the Milk Mixture: Remove from heat, cover the mixture with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let it cool to room temperature.
  10. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula.
  11. Add Cooled Milk Mixture and Spices: Add the cooled milk-flour mixture and the gingerbread spice mix to the butter-sugar mixture. Beat on medium-high speed until fluffy and well combined, around 2-3 minutes, scraping down the bowl as needed.
  12. Whisk in Vanilla and Finish Frosting: Swap to the whisk attachment, add the vanilla extract, and whip on high speed for 7-8 minutes until the frosting is smooth, creamy, and aerated.
  13. Frost the Brownies: Spread the gingerbread Ermine frosting evenly over the completely cooled brownies. Slice into squares and serve.

Notes

  • Ensure the brownies are completely cool before frosting to prevent the frosting from melting.
  • Gingerbread spice mix generally includes ground ginger, cinnamon, nutmeg, and cloves; you can adjust the proportions to your taste.
  • If you don’t have a stand mixer, use a hand mixer or beat the frosting ingredients thoroughly by hand.
  • For easier cutting, chill the frosted brownies for 30 minutes to firm up the frosting slightly.
  • This recipe yields rich, moist brownies with a spiced frosting that can be stored covered in the refrigerator for up to 4 days.

Keywords: gingerbread brownies, frosted brownies, holiday dessert, spiced brownies, ermine frosting, gingerbread spice

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