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Frosted Gingerbread Brownies Recipe

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★★★★★

4.8 from 64 reviews

These Frosted Gingerbread Brownies combine the rich, spicy flavors of classic gingerbread with the fudgy texture of brownies, topped with a creamy Gingerbread Ermine Frosting. Perfectly moist and tender, these festive treats are ideal for holiday gatherings or anytime you crave a cozy, spiced dessert.

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 (typically a blend of cinnamon, ginger, nutmeg, and cloves)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and set it aside to make sure your brownies don’t stick and come out easily.
  2. Mix Butter and Sugar: In a large bowl, combine the melted unsalted butter with the light brown sugar. Stir them well until fully blended, creating a smooth base for your brownie batter.
  3. Add Wet Ingredients: Incorporate the eggs, molasses, and vanilla extract into the butter and sugar mixture. Beat gently until all ingredients are evenly mixed and the batter is uniform.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices and leavening.
  5. Mix Dry Ingredients into Wet: Gradually add the flour mixture into the wet ingredients batter. Stir gently until everything is completely combined without overmixing to maintain a tender texture.
  6. Bake the Brownies: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 28 to 33 minutes, or until the edges are set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  7. Cool the Brownies: Allow the brownies to cool completely in the pan before frosting, ensuring the frosting will spread smoothly without melting.
  8. Prepare the Gingerbread Ermine Frosting Base: While the brownies cool, whisk together the whole milk and flour in a medium saucepan over medium heat. Cook constantly whisking for 3 to 5 minutes until the mixture thickens and is lump-free, resembling a thick pudding that coats the back of a spoon.
  9. Cool the Pudding Mixture: Remove from heat and cover the surface with plastic wrap pressed directly onto it to prevent a skin. Let it cool to room temperature thoroughly before using.
  10. Cream Butter and Sugar: In a stand mixer bowl fitted with a paddle attachment, beat together room temperature butter and light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl sides to ensure even mixing.
  11. Add Pudding and Spices: Add the cooled milk-flour mixture and gingerbread spice mix to the mixer. Beat on medium-high speed until the frosting is light and fluffy, about 2 to 3 minutes, scraping the sides occasionally.
  12. Whip with Vanilla: Switch to the whisk attachment, add the vanilla extract, and whip on high speed for 7 to 8 minutes until the frosting is silky smooth and creamy.
  13. Frost the Brownies: Spread the gingerbread ermine frosting evenly over the cooled gingerbread brownies. Slice into squares and serve to enjoy the perfect spiced treat.

Notes

  • The gingerbread spice mix typically includes cinnamon, ginger, nutmeg, and cloves; you can use your preferred blend or premade mix.
  • Ensure the brownies cool completely before frosting to prevent the frosting from melting and sliding off.
  • Press plastic wrap directly onto the pudding mixture while cooling to avoid a skin forming on top.
  • Use room temperature eggs and butter for better mixing results and texture.
  • The frosting is best served fresh but can be refrigerated for up to 3 days; bring to room temperature and re-whip before using.

Keywords: gingerbread brownies, gingerbread frosting, holiday brownies, spiced brownies, ermine frosting, gingerbread dessert

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