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Frosted Gingerbread Brownies Recipe

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4.8 from 141 reviews

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.

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

  1. 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.
  2. Combine butter and brown sugar: In a large bowl, mix the melted unsalted butter and packed light brown sugar thoroughly until well incorporated.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

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