Introduction

Frosted Gingerbread Brownies bring together the warm, spicy flavors of gingerbread with the rich, fudgy texture of brownies. Topped with a creamy gingerbread ermine frosting, this treat is perfect for cozy gatherings or holiday celebrations.

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
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 (175°C). 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 to blend.
Step 3: Mix in the eggs, molasses, and 1 teaspoon vanilla extract until fully incorporated.
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 just combined and smooth.
Step 6: Spread the batter evenly into the prepared baking pan. Bake for 28-33 minutes, until the edges are set and the center is no longer jiggly.
Step 7: Remove the brownies from the oven and allow them to cool completely before frosting.
Step 8: While the brownies cool, prepare the frosting by whisking together the milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly, for 3-5 minutes until thickened and smooth like pudding.
Step 9: Remove the saucepan from heat. Cover the surface with plastic wrap touching the mixture to prevent a skin, and let it cool to room temperature.
Step 10: In a stand mixer fitted with the paddle attachment, cream together 1 cup room temperature butter and 1 cup brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
Step 11: Add the cooled milk mixture and gingerbread spice mix to the butter and sugar. Beat on medium-high until the frosting is light and fluffy, about 2-3 minutes, scraping the bowl occasionally.
Step 12: Switch to the whisk attachment and add 1 teaspoon vanilla extract. Mix on high speed for 7-8 minutes until smooth and creamy.
Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

For extra depth, add a pinch of cloves or nutmeg to the gingerbread spice mix.
Use parchment paper with an overhang to easily lift brownies from the pan.
Let the frosting chill slightly if it becomes too soft for spreading.
Substitute molasses with dark corn syrup for a milder flavor.

Storage

Store leftover frosted brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Bring refrigerated brownies to room temperature before serving for the best 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

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices often including ground ginger, cinnamon, cloves, nutmeg, and sometimes allspice. It adds classic gingerbread flavor to baked goods.

Can I make these brownies gluten-free?

Yes. Substitute the all-purpose flour with a gluten-free baking blend of equal measure that contains xanthan gum for structure. The texture may be slightly different but still delicious.

Frosted Gingerbread Brownies Recipe

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4.4 from 107 reviews

Delight in these rich and warmly spiced Frosted Gingerbread Brownies, combining the dense, moist texture of classic brownies with the festive flavors of ginger, cinnamon, and molasses. Topped with a creamy Gingerbread Ermine Frosting made from milk, flour, butter, and traditional gingerbread spices, this holiday treat offers the perfect balance of spice and sweetness in every bite.

Author: Dana
Prep Time: 20 minutes
Cook Time: 33 minutes
Total Time: 1 hour 10 minutes
Yield: 16 servings 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 (blend of ground ginger, cinnamon, nutmeg, cloves)
1 teaspoon vanilla extract

Instructions

Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper for easy removal and cleanup.
Combine butter and brown sugar: In a large mixing bowl, thoroughly mix the melted butter with the packed light brown sugar until well combined and slightly glossy.
Add eggs, molasses, and vanilla: Beat in the eggs one at a time followed by molasses and vanilla extract, ensuring the mixture is smooth and uniform.
Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt until evenly blended.
Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently but completely so no lumps remain in the batter.
Bake the brownies: Pour the batter evenly into the prepared pan and bake in the preheated oven for 28 to 33 minutes. The brownies are done when the edges are set and the center no longer jiggles.
Cool the brownies: Remove from oven and allow the brownies to cool completely in the pan before frosting to ensure the frosting sets properly.
Prepare the Ermine frosting base: While the brownies cool, whisk the milk and 5 tablespoons of flour together in a medium saucepan over medium heat. Cook continuously, whisking for 3 to 5 minutes until the mixture thickens to a pudding-like texture and coats the back of a spoon.
Cool the pudding: Remove the pan from heat and transfer the mixture to a bowl. Cover with plastic wrap pressed directly onto the surface to prevent skin formation and let it cool to room temperature.
Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat together the room temperature butter and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides as needed.
Add cooled pudding and spices: Add the cooled milk-flour mixture and gingerbread spice mix to the butter and sugar. Beat on medium-high speed until the frosting becomes light and fluffy, around 2 to 3 minutes, scraping the bowl as needed.
Incorporate vanilla and smooth frosting: Switch to the whisk attachment and add vanilla extract. Whip the frosting on high speed for 7 to 8 minutes until smooth, creamy, and aerated.
Frost the brownies: Evenly spread the gingerbread Ermine frosting over the completely cooled brownies.
Serve: Slice the frosted brownies into squares and serve immediately or store refrigerated until ready to enjoy.

Notes

Ensure the brownies are completely cooled before frosting to prevent melting the frosting.
Press plastic wrap directly onto the cooling pudding to avoid a skin forming on your frosting base.
The gingerbread spice mix typically includes ground ginger, cinnamon, nutmeg, and cloves; adjust the blend to suit your taste preference.
Store frosted brownies covered in the refrigerator for up to 5 days for best freshness.
You can prepare the frosting base a day ahead and refrigerate it overnight for convenience.

Keywords: gingerbread brownies, frosted brownies, gingerbread frosting, holiday brownies, ginger spice dessert, moist brownies