Frosted Gingerbread Brownies Recipe

Introduction

Frosted gingerbread brownies combine the rich, spicy warmth of gingerbread with the fudgy texture of classic brownies, topped with a creamy gingerbread-flavored ermine frosting. This festive treat is perfect for holiday gatherings or cozy nights in.

Ingredients

• 1 cup unsalted butter, melted
• 1 ½ cups light brown sugar, packed
• 2 large eggs, room temperature
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup whole milk
• 5 tablespoons all-purpose flour
• 1 cup unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1 teaspoon gingerbread spice mix
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and set it aside.
2. Step 2: In a large bowl, mix the melted butter and brown sugar until well combined.
3. Step 3: Add the eggs, molasses, and vanilla extract to the bowl and mix well.
4. Step 4: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and salt.
5. Step 5: Gradually add the dry mixture to the wet mixture, stirring until fully combined.
6. Step 6: Spread the brownie batter evenly in the prepared baking dish.
7. Step 7: Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly.
8. Step 8: Let the brownies cool completely before adding the frosting.
9. Step 9: While the brownies are cooling, prepare the frosting. In a medium saucepan over medium heat, whisk together the milk and 5 tablespoons flour.
10. Step 10: Cook while whisking constantly for 3-5 minutes, until the mixture thickens to a thick pudding consistency.
11. Step 11: Remove from heat, let cool to room temperature, and cover with plastic wrap to prevent a skin from forming.
12. Step 12: In a stand mixer, cream the room temperature butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
13. Step 13: Add the cooled milk mixture and gingerbread spice mix to the mixer. Beat on medium-high speed until frosting is light and fluffy, about 2-3 minutes.
14. Step 14: Switch to the whisk attachment, add vanilla extract, and mix on high for 7-8 minutes until the frosting is smooth and creamy.
15. Step 15: Spread the frosting evenly over the cooled brownies.
16. Step 16: Slice the brownies and enjoy!

Tips & Variations

• Use room temperature eggs for better batter consistency and rise.
• Try substituting half the molasses with honey for a milder sweetness.
• Add chopped crystallized ginger or walnuts to the batter for extra texture.
• If you don’t have gingerbread spice mix, blend cinnamon, nutmeg, cloves, and allspice.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Allow refrigerated brownies to come to room temperature before serving for the best taste and texture. You can also freeze unfrosted brownies 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, substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Make sure the blend contains xanthan gum or add it separately to help with structure.

What is gingerbread ermine frosting?

Ermine frosting is a cooked flour-based frosting that’s light, fluffy, and less sweet than typical buttercream. It has a creamy texture and pairs beautifully with the warm spices in gingerbread.

Frosted Gingerbread Brownies Recipe

---

★★★★★

4.6 from 105 reviews

• Author: lina
• Total Time: 50 minutes
• Yield: 16 brownies 1x

Pin Recipe

Print Recipe

Description

Delight in these rich and spiced Frosted Gingerbread Brownies, combining classic gingerbread flavors with the fudgy texture of brownies and topped with a creamy gingerbread ermine frosting. Perfect for festive occasions or cozy nights, these brownies deliver warmth from ginger, cinnamon, and molasses, balanced by a luscious, silky frosting.

---

Ingredients

Scale 1x2x3x

Brownie Batter

• 1 cup unsalted butter, melted
• 1 ½ cups light brown sugar, packed
• 2 large eggs, room temperature
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon kosher salt

Gingerbread Ermine Frosting

• 1 cup whole milk
• 5 tablespoons all-purpose flour
• 1 cup unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1 teaspoon gingerbread spice mix
• 1 teaspoon vanilla extract

---

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and set it aside for easy removal and cleanup.
2. Make the Brownie Batter: In a large bowl, whisk together the melted butter and light brown sugar until well combined and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the molasses and vanilla extract until fully incorporated. In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture, folding gently until a uniform batter forms.
3. Bake the Brownies: Pour and spread the batter evenly into the prepared baking dish. 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. Remove from oven and allow the brownies to cool completely on a wire rack before frosting.
4. Make the Gingerbread Ermine Frosting: While the brownies are cooling, prepare the frosting by combining whole milk and flour in a medium saucepan over medium heat. Whisk constantly for 3 to 5 minutes until the mixture thickens to a pudding-like consistency. Remove from heat and transfer to a bowl. Cover with plastic wrap, pressing directly onto the surface to prevent skin formation, and let cool to room temperature.
5. Frost the Brownies: Once the milk-and-flour mixture is completely cooled, use a stand mixer to cream the room temperature butter with brown sugar on medium speed for 2 to 3 minutes until light and fluffy. Add the cooled milk mixture along with the gingerbread spice mix, then beat on medium-high speed for another 2 to 3 minutes to incorporate air and lighten the texture. Switch to the whisk attachment, add vanilla extract, and whip on high speed for 7 to 8 minutes until the frosting is smooth, creamy, and spreadable.
6. Serve: Spread the gingerbread ermine frosting evenly over the cooled brownies. Slice into squares and enjoy these festive, flavorful treats!

Notes

• Ensure eggs are at room temperature for better batter emulsion and brownie texture.
• Do not overbake brownies to maintain their fudgy texture; check doneness starting at 28 minutes.
• The ermine frosting needs to be completely cool before mixing with butter to prevent melting and separation.
• You can make the frosting spice mix by combining ground cinnamon, ground ginger, ground cloves, and nutmeg if you don’t have a pre-made blend.
• Store frosted brownies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gingerbread brownies, gingerbread brownies with frosting, gingerbread ermine frosting, festive brownies, holiday brownies