Frosted Gingerbread Brownies Recipe

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’re perfect for holiday gatherings or cozy winter treats.

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

1. Step 1: Preheat the oven to 350°F. 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.
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 ingredients to the wet mixture, stirring until completely combined.
6. 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.
7. Step 7: Remove from oven and allow the brownies to cool completely before frosting.
8. Step 8: To make the frosting, whisk together the milk and 5 tablespoons of flour in a medium saucepan over medium heat. Cook, whisking constantly, for 3–5 minutes until the mixture thickens and resembles thick pudding. Remove from heat and cover with plastic wrap pressed directly on the surface to prevent a skin. Let cool to room temperature.
9. Step 9: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and brown sugar on medium speed until light and fluffy (2–3 minutes). Scrape down the sides of the bowl as needed.
10. Step 10: Add the cooled milk mixture and gingerbread spice mix to the butter and sugar. Beat on medium-high speed until light and fluffy, about 2–3 minutes, scraping the bowl as needed.
11. Step 11: Switch to the whisk attachment, add the vanilla extract, and whip on high for 7–8 minutes until the frosting is smooth and creamy.
12. Step 12: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• For a deeper ginger flavor, increase the ground ginger by ½ teaspoon or add a pinch of ground cloves to the batter.
• If you don’t have gingerbread spice mix, combine equal parts ground cinnamon, ginger, nutmeg, and cloves.
• Use a stand mixer or hand mixer for the frosting to achieve the lightest, fluffiest texture.
• Line your pan with parchment paper extending on two sides for easier removal of the brownies.

Storage

Store leftover frosted brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Allow refrigerated brownies to come to room temperature before serving for best flavor and texture. You can also freeze unfrosted brownies for up to 3 months; thaw 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 blend that measures cup-for-cup. The texture might be slightly different but should still be delicious.

What is gingerbread spice mix?

Gingerbread spice mix typically contains a blend of warm spices such as cinnamon, ginger, nutmeg, and cloves. It adds a classic gingerbread flavor to baked goods.

Frosted Gingerbread Brownies Recipe

Print Recipe

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4.7 from 70 reviews

These Frosted Gingerbread Brownies marry the rich, warm spices of gingerbread with the moist, fudgy texture of classic brownies, topped with a smooth and creamy gingerbread ermine frosting. Perfect for festive occasions or a cozy treat, this recipe uses a blend of molasses, cinnamon, and ginger to create a uniquely spiced dessert that’s balanced by a luscious, lightly sweetened frosting.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (a blend of ground cinnamon, ginger, nutmeg, and 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 sides are covered for easy removal of the brownies.
2. Combine butter and brown sugar: In a large mixing bowl, stir together the melted unsalted butter and packed light brown sugar until fully combined and smooth.
3. Add eggs, molasses, and vanilla: Mix in the two eggs, molasses, and vanilla extract to the butter and sugar mixture, whisking until incorporated.
4. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices and leavening.
5. Combine wet and dry ingredients: Gradually fold the flour mixture into the wet ingredients, stirring gently until just combined without overmixing to ensure tender brownies.
6. Bake the brownies: Spread the batter evenly in the prepared baking pan. Bake in the preheated oven for 28 to 33 minutes, or until the edges are set, and the center is no longer jiggly when gently shaken.
7. Cool brownies: Remove the brownies from the oven and allow them to cool completely in the pan before frosting to prevent melting or sliding of the frosting.
8. Prepare frosting base: While the brownies cool, whisk together the whole milk and flour in a medium saucepan over medium heat. Cook constantly whisking for 3-5 minutes until the mixture thickens to a thick pudding-like consistency and coats the back of a spoon.
9. Cool frosting base: Remove the saucepan from heat and transfer the mixture to a bowl. Cover with plastic wrap pressed directly on the surface to avoid skin formation. Allow it to cool to room temperature.
10. Cream butter and sugar: In 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 bowl sides as needed.
11. Add cooled milk mixture and spices: Add the cooled milk-flour mixture and the gingerbread spice mix to the butter and sugar. Beat on medium-high speed until well combined and fluffy, about 2-3 minutes, scraping down sides when necessary.
12. Incorporate vanilla and whip frosting: Switch to the whisk attachment, add vanilla extract, and whip the frosting on high speed for 7-8 minutes until it becomes smooth, creamy, and spreadable.
13. Frost the brownies: Once the brownies have completely cooled, spread the gingerbread ermine frosting evenly over the top.
14. Serve: Slice into squares and serve. Enjoy your rich, spiced Gingerbread Frosted Brownies!

Notes

• Ensure the brownies are completely cool before frosting to prevent the frosting from melting and sliding off.
• The gingerbread spice mix can be made by combining ground cinnamon, ground ginger, nutmeg, and cloves in equal parts or use a pre-made blend.
• For best texture, do not overmix the batter after adding the flour mixture.
• Line the baking pan with parchment paper extending beyond the edges to easily lift brownies out once cooled.
• If desired, adjust the molasses amount slightly to tweak sweetness and depth of flavor.

Keywords: gingerbread brownies, frost gingerbread brownies, gingerbread ermine frosting, holiday dessert, spiced brownies