Introduction

These Frosted Gingerbread Brownies combine the warmth of gingerbread spices with the rich texture of classic brownies. Topped with a creamy gingerbread ermine frosting, they make a perfect treat for the holidays or any cozy occasion.

Frosted Gingerbread Brownies Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside.
Step 2: In a large bowl, combine the melted butter and 1 ½ cups light brown sugar. Stir well until fully mixed.
Step 3: Mix in the eggs, molasses, and 1 teaspoon vanilla extract until smooth and combined.
Step 4: In a separate bowl, whisk together 2 ½ cups flour, ground ginger, cinnamon, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
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: Let the brownies cool completely in the pan before frosting.
Step 8: To make the frosting, whisk together the milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly for 3-5 minutes, until thickened to a pudding-like consistency.
Step 9: Remove the mixture from heat, cover with plastic wrap pressed onto the surface to prevent skin, and let cool to room temperature.
Step 10: In a stand mixer fitted with the paddle attachment, cream the room temperature butter and 1 cup light brown sugar on medium speed until light and fluffy (2-3 minutes), scraping the bowl as needed.
Step 11: Add the cooled milk mixture and gingerbread spice mix to the butter and sugar. Beat on medium-high speed until light and fluffy (2-3 minutes), scraping the bowl again as needed.
Step 12: Switch to the whisk attachment, add 1 teaspoon vanilla extract, and mix on high for 7-8 minutes until smooth and creamy.
Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

Use fresh gingerbread spice mix or substitute with equal parts ground ginger, cinnamon, nutmeg, and cloves if you don’t have a ready mix.
For a dairy-free version, substitute butter with coconut oil and use a plant-based milk.
Chill the frosting slightly before spreading if it feels too soft to handle easily.
Add chopped nuts or chocolate chips to the batter for extra texture and flavor.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. You can also freeze unfrosted brownies for up to 3 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices like ginger, cinnamon, nutmeg, and cloves. You can make your own by combining these spices in equal parts or buy a pre-made mix.

Frosted Gingerbread Brownies Recipe

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These Frosted Gingerbread Brownies combine the rich, spiced flavors of classic gingerbread with the chewy, fudgy texture of brownies, topped with a luscious and creamy Gingerbread Ermine Frosting. Perfect for holiday gatherings or cozy evenings, this recipe features a moist gingerbread brownie base infused with warm spices, finished off with a smooth, lightly spicy frosting that melts in your mouth.

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

Ingredients

Scale

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

Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper to prevent sticking and allow for easy removal of the brownies.
Combine butter and brown sugar: In a large bowl, mix the melted unsalted butter and packed light brown sugar thoroughly until well incorporated.
Mix in eggs, molasses, and vanilla: Add the eggs one at a time along with molasses and vanilla extract. Stir until smooth and fully combined.
Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to ensure even distribution of spices and leavening agent.
Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until fully combined and the batter is uniform.
Bake the brownies: Spread the batter evenly into the prepared baking dish. Bake for 28-33 minutes, or until the edges are set and the center no longer jiggles when gently shaken.
Cool the brownies: Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack before frosting.
Prepare the Gingerbread Ermine Frosting – cook milk and flour: While the brownies cool, whisk together the milk and flour in a medium saucepan over medium heat. Cook, whisking constantly for 3-5 minutes until the mixture thickens to a consistency like very thick pudding and coats the back of a spoon.
Cool the milk mixture: Remove from heat and transfer to a bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
Cream butter and sugar: In a stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Add cooled milk mixture and spice: Add the cooled milk-flour mixture along with the gingerbread spice mix to the butter and sugar. Beat on medium-high speed for 2-3 minutes, scraping the bowl occasionally to incorporate all ingredients evenly.
Whisk in vanilla and beat until creamy: Switch to the whisk attachment. Add vanilla extract and beat on high speed for 7-8 minutes until the frosting is smooth, fluffy, and creamy.
Frost the brownies: Spread the completed Gingerbread Ermine Frosting evenly over the cooled brownies. Slice into squares and serve.

Notes

Room temperature ingredients help achieve a smooth, even batter and frosting.
The gingerbread spice mix typically includes cinnamon, ginger, nutmeg, and cloves; adjust according to taste or preference.
Ensure the milk and flour mixture is completely cooled before adding to the butter and sugar to prevent melting the butter.
Parchment paper lining facilitates easy removal of brownies from the pan.
Store frosted brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Bring refrigerated brownies to room temperature before serving for best flavor and texture.

Keywords: gingerbread brownies, frosted brownies, holiday dessert, spicy brownies, gingerbread frosting, homemade brownies