Frosted Gingerbread Brownies Recipe

Introduction

These Frosted Gingerbread Brownies combine the warm, spicy flavors of gingerbread with a rich, tender brownie base. Topped with a creamy gingerbread ermine frosting, they are perfect for cozy gatherings or holiday treats.

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 oven to 350°F (175°C). 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 1 ½ cups brown sugar. Stir well until combined.
3. Step 3: Mix in the eggs, molasses, and 1 teaspoon vanilla extract until smooth.
4. Step 4: In a separate medium 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 just combined.
6. Step 6: Spread the batter evenly into the prepared baking dish. Bake for 28-33 minutes, 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: 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 thick and pudding-like.
9. Step 9: Remove from heat and let the mixture cool to room temperature. Cover with plastic wrap pressed directly on the surface to prevent a skin.
10. Step 10: In a stand mixer fitted with a paddle attachment, cream together the softened butter and 1 cup brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
11. Step 11: Add the cooled milk mixture and gingerbread spice mix to the bowl. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy, scraping down the sides as needed.
12. Step 12: Switch to the whisk attachment and add 1 teaspoon vanilla extract. Beat 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

• Use room temperature eggs and butter for a smoother batter and frosting.
• For a stronger ginger flavor, increase the ground ginger to 1 ½ tablespoons.
• You can substitute the gingerbread spice mix with an equal combination of cinnamon, nutmeg, cloves, and allspice if unavailable.
• For a dairy-free version, try using plant-based butter and milk alternatives in the batter and frosting.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. You can also freeze unfrosted brownies for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a subtle caramel flavor essential to the gingerbread taste, but you can use granulated sugar in a pinch. The texture may be slightly drier.

What is gingerbread spice mix?

Gingerbread spice mix typically includes cinnamon, ginger, nutmeg, cloves, and sometimes allspice. It provides a warm, spicy flavor characteristic of gingerbread recipes.