If you have a thing for rich, spicy desserts that feel like a warm hug on a chilly day, these Frosted Gingerbread Brownies are about to become your new obsession. Combining a moist and tender gingerbread brownie base loaded with cozy spices and a luxuriously smooth gingerbread ermine frosting, this dessert is both comfort food and a festive treat in one. Whether you’re baking for the holidays, a special gathering, or simply to satisfy a craving, these brownies bring decadence and nostalgic flavors that everyone will adore.

Frosted Gingerbread Brownies - Recipe Image

Ingredients You’ll Need

The magic of Frosted Gingerbread Brownies lies in a handful of carefully chosen ingredients that work together to create that perfect balance of spice, sweetness, and texture. Each component plays its part, ensuring that every bite is rich, tender, and utterly crave-worthy.

Unsalted butter: Melted butter adds richness and moisture to the brownie base while softened butter creates a creamy frosting texture.
Light brown sugar: The molasses in brown sugar gives a deep caramel flavor essential for that classic gingerbread taste.
Eggs: They bind the ingredients together and contribute to the tenderness of the brownies.
Molasses: This is the star spice enhancer, giving the brownies their distinct gingerbread depth and color.
Vanilla extract: Adds warmth and rounds out the spice flavors beautifully in both the brownie and frosting.
All-purpose flour: Provides structure to the brownies and the frosting’s base.
Ground ginger and cinnamon: Classic warming spices that define the gingerbread identity.
Baking powder: Helps achieve the perfect rise and light texture for the brownies.
Kosher salt: Enhances all the flavors and keeps the sweetness from becoming cloying.
Whole milk: Used in the frosting to create a silky, pudding-like base for that ermine frosting’s signature creaminess.
Gingerbread spice mix: An extra boost of seasonal spices to infuse the frosting with complexity and festive cheer.

How to Make Frosted Gingerbread Brownies

Step 1: Prepare the Gingerbread Brownie Base

Start by preheating your oven to 350°F and lining a 9×9-inch baking dish with parchment paper to ensure easy removal later. In a large bowl, whisk melted butter and brown sugar until smooth and glossy. Next, mix in the eggs one at a time, followed by molasses and vanilla extract for that rich gingerbread essence. In a separate bowl, whisk together flour, ground ginger, cinnamon, baking powder, and kosher salt — these spices are key to that unmistakable gingerbread flavor. Gradually combine the dry ingredients into the wet, folding gently until just incorporated. Spread this fragrant batter evenly into your prepared pan and bake for about 28 to 33 minutes until the edges are set and the center is almost firm but still slightly tender. Allow the brownies to cool completely so the frosting can glide on smoothly without melting.

Step 2: Make the Gingerbread Ermine Frosting

While the brownies cool, it’s frosting time! In a saucepan over medium heat, whisk flour into milk and cook continuously until the mixture thickens into a silky pudding, then let it cool completely — this step builds the luscious base of the ermine frosting. Meanwhile, in your mixer bowl, cream together softened butter and light brown sugar until noticeably light and fluffy. Once your pudding mixture is fully cooled (and covered to prevent a skin), add it along with gingerbread spice mix to the butter and sugar. Beat it all on medium-high until you see a fluffy, heavenly texture forming. Finally, swap to the whisk attachment, add vanilla, and whip on high for several minutes to achieve that smooth, cloud-like consistency. Spread the frosting evenly over your cooled brownies, slice with a sharp knife, and get ready to dive into some serious yum.

How to Serve Frosted Gingerbread Brownies

Garnishes

To make your Frosted Gingerbread Brownies even more festive and eye-catching, consider topping them with a sprinkle of finely chopped crystallized ginger for a spicy crunch or a light dusting of powdered sugar for an elegant, snowy effect. Toasted pecans or walnuts add a toasty, nutty contrast that complements the softness and sweetness perfectly.

Side Dishes

These brownies deserve companions that enhance their warm spice notes. A scoop of vanilla bean ice cream is a classic pairing that adds creamy coolness to each bite. For a cozy twist, serve alongside a warm cup of chai tea or a creamy latte to elevate the comforting spice duo.

Creative Ways to Present

Slice the Frosted Gingerbread Brownies into festive shapes using cookie cutters like stars or gingerbread men for holiday parties. You can also layer them in a glass trifle bowl alternating with whipped cream and caramel drizzle for a stunning dessert centerpiece. Individual brownie parfaits with a dollop of frosting and a sprinkle of spice make for easy and elegant single servings.

Make Ahead and Storage

Storing Leftovers

After indulging, wrap any leftover Frosted Gingerbread Brownies tightly in plastic wrap or store them in an airtight container to keep them moist and flavorful. They will stay fresh at room temperature for up to 3 days, or refrigerate for up to a week if you want them even longer-lasting.

Freezing

If you want to enjoy these brownies later, they freeze beautifully. Cut them into squares and freeze on a baking sheet before transferring to a freezer-safe bag or container with wax paper between layers to prevent sticking. Freeze for up to 3 months, perfect for making ahead for the holidays or unexpected guests.

Reheating

For a freshly-baked feel, gently reheat a brownie square in the microwave for 10-15 seconds or warm briefly in the oven at 300°F. If the frosting softens too much, it’s easy to pop the brownies in the fridge for a bit to reset the frosting’s structure before serving again.

FAQs

Can I make the brownies gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup. Just make sure your flour mix contains xanthan gum or another binder to keep the brownies tender and cohesive.

What if I don’t have molasses?

Molasses gives gingerbread its signature depth and richness. You can substitute with dark corn syrup or honey in an equal amount, but keep in mind that the flavor will be slightly sweeter and less robust.

Can I make the frosting dairy-free?

To make the frosting dairy-free, substitute the whole milk with a plant-based alternative like oat or almond milk and replace the butter with dairy-free margarine or coconut oil. Texture and flavor may vary slightly but will still be delicious.

How spicy are these brownies?

The spiciness is gentle and warming rather than overpowering, making these brownies approachable for all palates. You can always adjust the amount of ground ginger or gingerbread spice to dial up or down the heat to suit personal taste.

Can I use cream cheese frosting instead?

Cream cheese frosting pairs wonderfully with gingerbread flavors and is a lovely alternative if you prefer a tangier, richer topping. Just be sure to chill the frosting well so it holds up nicely on the brownies.

Final Thoughts

These Frosted Gingerbread Brownies are truly a game-changer in the world of holiday baking and beyond. The combination of soft, spiced brownies and the silky gingerbread ermine frosting creates a dessert that is both sophisticated and homey, perfect for sharing with loved ones. I wholeheartedly encourage you to bake a batch soon — once you do, I promise they’ll become a treasured favorite you’ll return to year after year.

Frosted Gingerbread Brownies

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These Frosted Gingerbread Brownies feature a soft, tender gingerbread-spiced brownie base topped with a luscious, creamy gingerbread ermine frosting. Perfectly spiced and decadently smooth, this dessert combines the festive flavors of ginger, molasses, and cinnamon into a comforting treat that melts in your mouth.

Author: Mari
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 brownies 1x
Category: Desserts
Method: Baking
Cuisine: American

Instructions

Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper to ensure easy removal of the brownies later.
Mix Wet Ingredients for Brownies: In a large bowl, combine melted butter and light brown sugar, stirring well until smooth. Then add in the eggs, molasses, and vanilla extract and mix thoroughly.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices and leavening agent.
Make Brownie Batter: Gradually stir the dry flour mixture into the wet ingredients until the batter is smooth and fully combined without overmixing.
Bake Brownies: Pour and spread the batter evenly in the prepared baking dish. Bake for 28–33 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs but no raw batter. Avoid overbaking to keep brownies tender.
Cool Brownies: Remove from the oven and allow the brownies to cool completely in the pan on a wire rack before frosting, to prevent the frosting from melting.
Prepare Ermine Frosting Base: While brownies cool, whisk together milk and flour in a medium saucepan over medium heat. Cook, stirring constantly, for 3–5 minutes until the mixture thickens into a very thick pudding-like consistency that coats the back of a spoon. Remove from heat and cover with plastic wrap pressed directly onto the surface to avoid skin formation. 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 light brown sugar at medium speed until light, fluffy, and pale, about 2–3 minutes. Scrape down the sides as needed.
Incorporate Milk Mixture and Spices: Add the cooled milk and flour mixture and the gingerbread spice mix to the creamed butter and sugar. Beat on medium-high speed until the frosting is light and fluffy, 2–3 minutes, scraping the bowl occasionally.
Whip in Vanilla with Whisk Attachment: Switch to the whisk attachment and add vanilla extract. Whisk on high speed for 7–8 minutes until the frosting becomes smooth, creamy, and spreadable.
Frost Brownies: Spread the gingerbread ermine frosting evenly over the cooled brownies. Cut into squares and serve.

Notes

The gingerbread spice mix typically includes ground ginger, cinnamon, cloves, nutmeg, and allspice; adjust to taste.
Make sure the milk and flour pudding mixture is fully cooled before adding to butter to avoid melting the frosting.
Use room temperature eggs and butter to ensure proper mixing and texture.
Storage: Keep frosted brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
For a dairy-free option, substitute milk and butter with plant-based alternatives, but the texture may vary.