Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the warm, spicy flavors of gingerbread with the rich, fudgy texture of classic brownies. Topped with a creamy gingerbread ermine frosting, they make a perfect treat for the holiday season or any cozy day.

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 the oven to 350°F and line a 9×9-inch baking dish with parchment paper. Set aside.
2. Step 2: In a large bowl, combine the melted butter and 1 ½ cups light brown sugar. Stir well to combine.
3. Step 3: Mix in the eggs, molasses, and vanilla extract until fully incorporated.
4. Step 4: In a separate medium bowl, whisk together the 2 ½ cups flour, ground ginger, cinnamon, baking powder, and salt.
5. Step 5: Gradually add the flour mixture to the butter and egg mixture, stirring until completely combined.
6. Step 6: Spread the batter evenly into the prepared pan. Bake for 28-33 minutes, until the edges are set and the center is no longer jiggly.
7. Step 7: Remove from oven and allow brownies to cool completely before frosting.
8. Step 8: For the frosting, whisk together the milk and 5 tablespoons flour in a medium saucepan over medium heat. Cook, whisking constantly, for 3-5 minutes until the mixture thickens to a very thick pudding consistency.
9. Step 9: Remove from heat and cover with plastic wrap pressed directly on the surface. Let it cool to room temperature.
10. Step 10: In a stand mixer fitted with a paddle attachment, cream the room temperature butter and 1 cup 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-flour mixture and gingerbread spice mix to the mixer. 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 for 7-8 minutes until smooth and creamy.
13. Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• Use fresh spices or a homemade gingerbread spice mix for the best flavor.
• For a richer frosting, chill the butter slightly before creaming it with the sugar.
• Swap molasses for dark corn syrup if unavailable, though molasses gives a more authentic gingerbread taste.
• Add chopped crystallized ginger or walnuts to the batter for extra texture and spice.

Storage

Store these frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days or freeze uncut brownies (without frosting) for up to 2 months. Thaw and frost just before serving. If refrigerated, let brownies come to room temperature before eating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is gingerbread spice mix?

Gingerbread spice mix is a blend of warm spices like ginger, cinnamon, cloves, nutmeg, and sometimes allspice. It captures the classic gingerbread flavor. You can find it pre-mixed at the store or easily make your own.

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure it contains xanthan gum or add some to help with texture.