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Frosted Gingerbread Brownies Recipe

★★★★★

4.6 from 83 reviews
  • Author: Thomas
  • Total Time: 1 hour 15 minutes
  • Yield: 16 brownies 1x

Description

These Frosted Gingerbread Brownies combine the rich, spiced flavor of classic gingerbread with a moist, fudgy brownie base. Topped with a creamy Gingerbread Ermine Frosting, this dessert perfectly balances warmth from cinnamon and ginger with the sweetness of molasses and brown sugar. Ideal for holiday gatherings or cozy nights in, these brownies offer a delightful twist on traditional gingerbread.

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*
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven and prepare baking dish: Preheat your oven to 350°F (177°C). Line a 9×9-inch baking dish with parchment paper to prevent sticking and allow easy removal of brownies.
  2. Combine butter and brown sugar: In a large bowl, mix together the melted unsalted butter and packed light brown sugar until well combined and smooth.
  3. Add eggs, molasses, and vanilla: Stir in the room temperature eggs one at a time, followed by 2 tablespoons of molasses and 1 teaspoon of vanilla extract, blending thoroughly to create a smooth batter.
  4. Whisk dry ingredients: In a separate medium bowl, whisk together 2 ½ cups of all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt until evenly mixed.
  5. Combine wet and dry mixtures: Gradually add the dry ingredient mixture into the wet butter and egg batter, stirring gently until fully incorporated and no dry flour remains.
  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 a toothpick inserted in the center comes out mostly clean but with a few moist crumbs.
  7. Cool brownies: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack before frosting.
  8. Prepare the Gingerbread Ermine Frosting – cook milk and flour: While the brownies cool, whisk together whole milk and 5 tablespoons of flour in a medium saucepan over medium heat. Whisk constantly for 3-5 minutes until the mixture thickens to a pudding-like consistency and coats the back of a spoon without lumps.
  9. Cool the milk mixture: Remove the pan from heat and cover the surface with plastic wrap pressed directly onto the mixture to prevent skin formation. Let it cool to room temperature.
  10. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  11. Add milk mixture and spices: Add the cooled milk and flour mixture along with 1 teaspoon of gingerbread spice mix to the creamed butter and sugar. Beat on medium-high speed until the frosting becomes light and fluffy, approximately 2-3 minutes, scraping the bowl sides as needed.
  12. Whisk in vanilla and finish frosting: Switch to the whisk attachment and add 1 teaspoon vanilla extract. Whisk on high speed for 7-8 minutes until the frosting is smooth, creamy, and airy.
  13. Frost the brownies: Spread the Gingerbread Ermine Frosting evenly over the cooled brownies. Slice into squares and serve.

Notes

  • For best results, ensure eggs and butter are at room temperature to help with mixing and texture.
  • If gingerbread spice mix is unavailable, substitute with a mixture of ground cinnamon, ginger, cloves, and nutmeg.
  • Allow the pudding base for frosting to cool completely before adding to maintain proper frosting consistency.
  • Brownies can be stored covered at room temperature for up to 3 days, or refrigerated for up to a week.
  • To soften frosting before spreading, let it sit at room temperature for 10 minutes if refrigerated.
  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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