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
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
- 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 bowl, stir together the melted butter and 1 ½ cups of packed light brown sugar until well combined.
- Add Eggs, Molasses, and Vanilla: Mix in the room temperature eggs, molasses, and vanilla extract until fully incorporated.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt.
- 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.
- 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.
- Cool Brownies: Remove from the oven and allow the brownies to cool completely in the pan before frosting.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
