Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the warm spices of gingerbread with a rich, fudgy texture. Topped with a creamy gingerbread ermine frosting, they are perfect for holiday gatherings or cozy evenings at home.

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
• 1 cup (200 g) light brown sugar, packed
• 1 teaspoon gingerbread spice mix*
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside.
2. Step 2: In a large bowl, combine the melted butter and brown sugar. Stir well to blend.
3. Step 3: Mix in the eggs, molasses, and vanilla extract until smooth.
4. Step 4: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the butter and egg mixture, stirring until fully combined.
6. Step 6: Spread the batter evenly into the prepared pan. Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly.
7. Step 7: Allow the brownies to cool completely before frosting.
8. Step 8: For the frosting, in a medium saucepan over medium heat, whisk together the milk and 5 tablespoons flour. Cook, whisking constantly, for 3-5 minutes until thickened and smooth, similar to a thick pudding.
9. Step 9: Remove from heat and cover the surface with plastic wrap pressed directly onto the mixture to prevent a skin from forming. Let cool to room temperature.
10. Step 10: In a stand mixer fitted with the paddle attachment, cream the softened butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
11. Step 11: Add the cooled milk mixture and gingerbread spice mix to the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping the bowl as needed.
12. Step 12: Switch to the whisk attachment, add the vanilla extract, and whip on high speed for 7-8 minutes until smooth and creamy.
13. Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• For extra depth, add a pinch of ground cloves or nutmeg to the brownie batter or frosting.
• If you don’t have gingerbread spice mix, combine equal parts ground ginger, cinnamon, cloves, and nutmeg as a substitute.
• Make sure the frosting base is completely cooled before adding butter to avoid lumps.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, bring to room temperature before serving for the best texture. Frosted brownies can also be frozen for up to 2 months; thaw overnight in the refrigerator, then bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to keep the sweetness balanced.

What is gingerbread spice mix?

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

Frosted Gingerbread Brownies Recipe

---

★★★★★

4.5 from 142 reviews

• Author: Zoe
• Total Time: 1 hour 10 minutes
• Yield: 16 brownies (9×9-inch pan, cut into 16 squares) 1x

Pin Recipe

Print Recipe

Description

These Frosted Gingerbread Brownies combine the rich, warm flavors of gingerbread spices with a moist, tender brownie base, topped with a creamy and fluffy gingerbread ermine frosting. Perfect for festive occasions or cozy winter treats, these brownies offer a delightful blend of spice and sweetness in every bite.

---

Ingredients

Scale 1x2x3x

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 (typically a blend of cinnamon, ginger, cloves, and nutmeg)
• 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 bowl, stir together the melted butter and 1 ½ cups of packed light brown sugar until well combined.
3. Add Eggs, Molasses, and Vanilla: Mix in the room temperature eggs, molasses, and vanilla extract until fully incorporated.
4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt.
5. Combine Wet and Dry Mixtures: Gradually stir the dry flour mixture into the butter and egg mixture until the batter is smooth and fully combined.
6. Bake the Brownies: Spread the batter evenly in the prepared baking dish. Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly.
7. Cool Brownies: Remove from the oven and allow the brownies to cool completely in the pan before frosting.
8. Prepare Gingerbread Ermine Frosting – Cook Milk and Flour: While the brownies cool, whisk together the whole milk and flour in a medium saucepan over medium heat. Cook for 3-5 minutes, whisking constantly until the mixture thickens and is smooth, coating the back of a spoon.
9. Cool the Mixture: Remove from heat and transfer to a bowl. Cover with plastic wrap pressed directly on the surface to prevent skin from forming. Let it cool to room temperature.
10. Cream Butter and Sugar: In the bowl of a stand mixer with the paddle attachment, cream together the room temperature butter and 1 cup light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
11. Add Milk Mixture and Gingerbread Spice: Add the cooled milk and flour mixture along with the gingerbread spice blend to the butter mixture. Beat on medium-high speed until light and fluffy, about 2-3 minutes, scraping the bowl as needed.
12. Whisk in Vanilla and Whip Frosting: Switch to the whisk attachment and add the vanilla extract. Whip on high speed for 7-8 minutes until the frosting is smooth, creamy, and spreadable.
13. Frost the Brownies: Spread the gingerbread ermine frosting evenly over the cooled brownies. Slice and serve.

Notes

• Room temperature eggs and butter help create a smooth batter and frosting.
• Gingerbread spice mix typically includes cinnamon, ground ginger, cloves, and nutmeg. Adjust the spice intensity to your preference.
• Ensure the milk and flour mixture is fully cooled before adding to butter to prevent melting the butter and ruining the frosting texture.
• Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• For a more intense ginger flavor, you can add a pinch of ground cloves or nutmeg to the brownie batter.

• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Frosted Gingerbread Brownies, Gingerbread Brownies, Ermine Frosting, Holiday Brownies, Spiced Brownies, Festive Dessert