Frosted Gingerbread Brownies Recipe

Introduction

Frosted Gingerbread Brownies combine the rich, spicy flavors of gingerbread with a soft, fudgy brownie base. Topped with a creamy gingerbread ermine frosting, these treats are perfect for holiday gatherings or cozy winter evenings.

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 (for frosting)
• 1 cup (2 sticks / 227 g) unsalted butter, room temperature (for frosting)
• 1 cup (200 g) light brown sugar, packed (for frosting)
• 1 teaspoon gingerbread spice mix*
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
2. Step 2: In a large bowl, combine the melted butter and 1 ½ cups brown sugar. Stir well until fully mixed.
3. Step 3: Add the eggs, molasses, and vanilla extract to the butter and sugar mixture. Mix until smooth and combined.
4. Step 4: In a separate bowl, whisk together 2 ½ cups flour, ground ginger, cinnamon, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
6. Step 6: Spread the batter evenly into the prepared baking 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 in the pan before frosting.
8. Step 8: To make the frosting, whisk the 1 cup milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly, for 3-5 minutes until thick and smooth, resembling a thick pudding.
9. Step 9: Remove the pan from heat and let the mixture cool to room temperature. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming.
10. Step 10: In a mixer, cream together 1 cup unsalted butter (room temperature) and 1 cup brown sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
11. Step 11: Add the cooled milk and flour mixture along with the gingerbread spice mix. Beat on medium-high speed until light and fluffy, about 2-3 minutes, scraping the bowl as needed.
12. Step 12: Switch to the whisk attachment. Add 1 teaspoon vanilla extract and whip on high 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 a more intense ginger flavor, increase the ground ginger to 1 ½ tablespoons.
• You can substitute molasses with dark corn syrup or honey, though molasses provides the classic gingerbread depth.
• If you don’t have gingerbread spice mix, combine ground cinnamon, nutmeg, cloves, and allspice in equal parts as a substitute.
• Use parchment paper with overhang on the sides for easy brownie removal.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For best texture, bring refrigerated brownies to room temperature before serving. You can also freeze unfrosted brownies for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum or another binder to maintain the brownies’ texture.

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices commonly used in gingerbread recipes. It typically includes cinnamon, ginger, cloves, nutmeg, and sometimes allspice. You can find it pre-mixed in stores or make your own.