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Frosted Gingerbread Brownies

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3.8 from 80 reviews

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.

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 ginger, cinnamon, cloves, nutmeg, and allspice)
  • 1 teaspoon vanilla extract

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Make Brownie Batter: Gradually stir the dry flour mixture into the wet ingredients until the batter is smooth and fully combined without overmixing.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

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