Introduction

These Frosted Gingerbread Brownies combine the rich, spicy warmth of classic gingerbread with the chewy texture of a brownie. Topped with a creamy gingerbread ermine frosting, they are perfect for holiday gatherings or anytime you crave a comforting treat.

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 brown sugar. Stir well until fully mixed.
Step 3: Mix in the eggs, molasses, and 1 teaspoon vanilla extract until smooth.
Step 4: In a separate medium 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 combined.
Step 6: Spread the batter evenly into the prepared pan. Bake for 28 to 33 minutes, or until the edges are set and the center no longer jiggles.
Step 7: Allow the brownies to cool completely in the pan before frosting.
Step 8: To make the gingerbread ermine frosting, whisk together the milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly, for 3 to 5 minutes until thick and smooth, like a thick pudding.
Step 9: Remove the milk mixture from heat and let it cool to room temperature, covering it with plastic wrap pressed directly on the surface to prevent a skin.
Step 10: In a stand mixer fitted with the paddle attachment, cream the room temperature butter and 1 cup brown sugar on medium speed for 2 to 3 minutes until light and fluffy. Scrape down the bowl as needed.
Step 11: Add the cooled milk mixture and gingerbread spice mix to the bowl. Beat on medium-high speed until the frosting is light and fluffy, about 2 to 3 minutes, scraping down the sides occasionally.
Step 12: Switch to the whisk attachment, add 1 teaspoon vanilla extract, and mix on high speed for 7 to 8 minutes until smooth and creamy.
Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

Use parchment paper with overhang to easily lift the brownies from the pan for cleaner slicing.
If you don’t have gingerbread spice mix, substitute with a blend of ground ginger, cinnamon, cloves, and nutmeg.
For a boozy twist, add a tablespoon of dark rum or bourbon to the frosting while mixing.
Allow brownies to cool completely before frosting to prevent melting and sogginess.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days or 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 2 months; thaw completely and frost before serving.

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 1-to-1 gluten-free baking flour blend. Ensure the blend includes xanthan gum for the best texture.

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices commonly used in gingerbread recipes. It typically includes ground ginger, cinnamon, cloves, nutmeg, and sometimes allspice. You can make your own by combining these spices in equal or preferred ratios.

Frosted Gingerbread Brownies Recipe

Print Recipe

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4.5 from 115 reviews

These Frosted Gingerbread Brownies combine the rich, spicy flavors of gingerbread with the dense, fudgy texture of classic brownies, topped with a creamy Gingerbread Ermine Frosting. Perfectly spiced and decadently sweet, this festive treat is ideal for holiday gatherings or cozy winter days.

Author: Ella
Prep Time: 20 minutes
Cook Time: 33 minutes
Total Time: 1 hour 10 minutes
Yield: 16 brownies 1x
Category: Brownies
Method: Baking
Cuisine: American

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 (typically a blend of ground cinnamon, ginger, cloves, nutmeg, and allspice)
1 teaspoon vanilla extract

Instructions

Preheat and prepare the baking dish: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, allowing some overhang for easy removal of brownies later.
Combine butter and brown sugar: In a large bowl, stir together the melted butter and 1 ½ cups packed light brown sugar until well combined.
Add wet ingredients: Mix in the two eggs, molasses, and vanilla extract until smooth and fully incorporated.
Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt.
Combine wet and dry mixes: Gradually add the flour mixture to the butter and egg mixture, stirring gently until just combined and no dry streaks remain.
Bake the brownies: Pour the batter evenly into the prepared baking dish. Bake for 28-33 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs but not wet batter.
Cool the brownies: Remove from oven and let the brownies cool completely in the pan on a wire rack before frosting.
Prepare the frosting base: While the brownies cool, whisk together the milk and flour in a medium saucepan. Place over medium heat and cook, whisking constantly for 3-5 minutes, until the mixture thickens to a pudding-like consistency and coats the back of a spoon.
Cool the pudding: Remove the saucepan from heat and transfer the mixture to a bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming and let cool to room temperature.
Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 1 cup packed light brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Add pudding and spices: Add the cooled milk-flour mixture and gingerbread spice mix to the butter-sugar mixture. Beat on medium-high speed for 2-3 minutes until light and fluffy, scraping sides as necessary.
Whisk in vanilla: Switch to the whisk attachment. Add vanilla extract and mix on high speed for 7-8 minutes until the frosting is smooth, creamy, and fluffy.
Frost the brownies: Spread the Gingerbread Ermine Frosting evenly over the cooled brownies. Slice into squares and serve.

Notes

Ensure eggs are at room temperature to help the batter mix smoothly and ensure even baking.
Press plastic wrap directly onto the pudding surface to prevent a skin from forming as it cools.
Gingerbread spice mix can be substituted with equal parts ground cinnamon, ground ginger, ground cloves, nutmeg, and allspice.
Brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For easier removal, allow the parchment paper to overhang the edges of the pan before pouring in the batter.

Keywords: Gingerbread brownies, gingerbread dessert, holiday brownies, gingerbread frosting, festive brownies