Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the rich warmth of gingerbread spices with a soft, moist brownie base. Topped with a creamy gingerbread ermine frosting, they are perfect for cozy evenings and holiday gatherings.

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

1. Step 1: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and set aside.
2. Step 2: In a large bowl, combine the melted butter and brown sugar, stirring well until smooth.
3. Step 3: Mix in the eggs, molasses, and vanilla extract until fully incorporated.
4. Step 4: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
5. Step 5: Gradually add the dry flour mixture to the wet ingredients, stirring until completely combined.
6. Step 6: Spread the batter evenly into the prepared baking pan. Bake for 28–33 minutes, or until the edges are set and the center no longer jiggles.
7. Step 7: Allow the brownies to cool completely in the pan before frosting.
8. 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 to a very thick pudding consistency and coats the back of a spoon.
9. Step 9: Remove the milk mixture from heat and let it cool to room temperature. To prevent a skin from forming, cover it with plastic wrap pressed directly on the surface.
10. Step 10: In a stand mixer fitted with the paddle attachment, cream together the room-temperature butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
11. Step 11: Add the cooled milk mixture and the gingerbread spice mix to the bowl. Beat on medium-high speed until the frosting is light and fluffy, 2–3 minutes, scraping down the sides as needed.
12. Step 12: Switch to the whisk attachment, add vanilla extract, and mix on high speed for 7–8 minutes until the frosting is smooth and creamy.
13. Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• For a spicier kick, increase the ginger and cinnamon slightly or add a pinch of cloves.
• Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
• If you don’t have gingerbread spice mix, combine ½ teaspoon each of cinnamon, ginger, nutmeg, and cloves as a substitute.
• Use parchment paper with overhang on two sides for easy removal of the brownies from the pan.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. Before serving, bring refrigerated brownies to room temperature for the best texture. You can also freeze unfrosted brownies wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend in equal amounts. Make sure the blend contains xanthan gum for best results.

What is gingerbread ermine frosting?

Ermine frosting is a classic Southern-style buttercream made by cooking a mixture of milk and flour into a thick base, then whipping it with butter and sugar to create a light, fluffy, and less-sweet frosting compared to traditional buttercream. The addition of gingerbread spices makes it perfect for seasonal treats.

Frosted Gingerbread Brownies Recipe

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4.4 from 84 reviews

These Frosted Gingerbread Brownies combine the warm spices of gingerbread with a rich, moist brownie base, topped with a creamy gingerbread ermine frosting. Perfect for holiday gatherings or cozy dessert cravings, they offer a delightful blend of molasses, cinnamon, and ginger flavors balanced by a smooth, spiced frosting.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 53 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 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 to prevent sticking and for easy removal of the brownies.
2. Combine wet ingredients: In a large bowl, mix the melted butter and light brown sugar together until fully blended. Add the eggs, molasses, and vanilla extract, stirring well to incorporate all the liquids.
3. Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt until evenly combined.
4. Combine wet and dry mixtures: Gradually add the dry flour mixture to the wet ingredients. Gently stir until the batter is smooth and all ingredients are thoroughly incorporated without overmixing.
5. Bake the brownies: Pour the brownie 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 into the center comes out with moist crumbs but no wet batter.
6. Cool the brownies: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack before frosting.
7. Prepare the gingerbread ermine frosting – cook milk and flour: While the brownies cool, combine milk and flour in a medium saucepan over medium heat. Whisk continuously for 3-5 minutes until the mixture thickens to a pudding-like consistency without lumps. It should coat the back of a spoon.
8. Cool the milk mixture: Remove the saucepan from heat and transfer the mixture to a bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
9. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
10. Add cooled 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 well combined and fluffy, scraping the bowl occasionally.
11. Whisk in vanilla and finalize frosting: Switch to the whisk attachment, add vanilla extract, and beat on high speed for 7-8 minutes until the frosting is smooth, creamy, and light in texture.
12. Frost the brownies: Spread the prepared gingerbread ermine frosting evenly over the cooled brownies. Slice into squares and serve.

Notes

• Room temperature eggs help achieve a smoother batter and better texture.
• Ensure the milk and flour mixture is cooled completely before mixing with butter to avoid melting the butter and curdling the frosting.
• Use parchment paper with overhang to lift the brownies from the pan easily after baking.
• The gingerbread spice mix can be made by combining ground cinnamon, nutmeg, cloves, and allspice.
• Store frosted brownies in an airtight container in the refrigerator for up to 4 days.
• Bring brownies to room temperature before serving for best flavor and texture.

Keywords: gingerbread brownies, ermine frosting, holiday dessert, spiced brownies, ginger molasses brownies