Introduction

These Frosted Gingerbread Brownies combine the rich, spicy warmth of gingerbread with a tender, cakey texture. Topped with a creamy gingerbread ermine frosting, they make a perfect holiday treat or cozy dessert for any time of year.

The image shows nine square pieces of a two-layered dessert arranged in a grid pattern on a brown baking tray. Each piece has a thick bottom layer that looks dense and brown, topped with a thick layer of light beige creamy frosting, which is spread smoothly with slight spatula marks. Two of the squares are slightly turned and stacked in the center, showing the contrast between the soft frosting and the firm base. The dessert pieces have clean, sharp edges, and the brown base has a slightly crumbly texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside.
Step 2: In a large bowl, combine the melted butter and brown sugar, stirring well to mix thoroughly.
Step 3: Add the eggs, molasses, and vanilla extract to the butter mixture, stirring until fully incorporated.
Step 4: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined and smooth.
Step 6: Spread the batter evenly into the prepared baking dish and bake for 28 to 33 minutes, or until the edges are set and the center no longer jiggles.
Step 7: Allow the brownies to cool completely in the pan before frosting.
Step 8: While the brownies cool, prepare the frosting. In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3 to 5 minutes until the mixture thickens to a pudding-like consistency.
Step 9: Remove the saucepan from heat and cover the surface with plastic wrap pressed directly onto the mixture to prevent a skin from forming. Let cool to room temperature.
Step 10: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy (2–3 minutes). Stop to scrape down the sides.
Step 11: Add the cooled milk-flour mixture and gingerbread spice mix to the mixer bowl. Beat on medium-high speed until light and fluffy, about 2–3 minutes, scraping sides as needed.
Step 12: Switch to the whisk attachment and add the vanilla extract. Mix on high speed for 7 to 8 minutes until the frosting is smooth and creamy.
Step 13: Spread the frosting evenly over the cooled gingerbread brownies, slice, and serve.

Tips & Variations

For a deeper spice flavor, increase the ground ginger to 1 ½ tablespoons or add a pinch of cloves.
Molasses can be substituted with dark corn syrup or honey in equal amounts, though molasses gives the best gingerbread flavor.
Use parchment overhangs when lining your pan to easily lift the brownies out for clean cutting.
If you don’t have a stand mixer, beat the frosting ingredients by hand or with a hand mixer for a longer time to achieve the same fluffy texture.

Storage

Store the frosted gingerbread brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow to come to room temperature before serving for the best texture. The frosting may firm up chilling but softens nicely when warmed slightly.

How to Serve

The image shows close-up square pieces of a two-layer dessert arranged on a white marbled surface. Each piece has a thick bottom layer that is light brown, dense, and slightly textured, resembling a spiced or pumpkin cake base. On top, there is a thick, creamy white layer that looks smooth and fluffy, with subtle specks of a darker color, suggesting a hint of cinnamon or vanilla. The top layer has clean, flat edges and shows a few faint marks from slicing. The arrangement highlights the contrast between the bottom and top layers with clear separation between them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

You can substitute all-purpose flour with a gluten-free baking blend in equal amounts. Ensure the blend contains xanthan gum or another binder for best results.

What is gingerbread spice mix?

Gingerbread spice mix is typically a combination of ground ginger, cinnamon, cloves, nutmeg, and sometimes allspice. You can use your own blend or purchase pre-made spice mixes labeled as “gingerbread” or “pumpkin pie” spice.