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Frosted Gingerbread Brownies 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.

Ingredients

Scale

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

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