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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
