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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently but completely so no lumps remain in the batter.
  6. 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.
  7. Cool the brownies: Remove from oven and allow the brownies to cool completely in the pan before frosting to ensure the frosting sets properly.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Frost the brownies: Evenly spread the gingerbread Ermine frosting over the completely cooled brownies.
  14. 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

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