These Frosted Gingerbread Brownies start with my beloved gingerbread brownie base and get a decadent upgrade with an original, creamy gingerbread ermine frosting. The brownies are soft, tender, and perfectly spiced, while the frosting adds a silky, velvety layer that melts in your mouth. They’re the ultimate seasonal treat and a fun twist on classic gingerbread. For more cozy gingerbread ideas, check out more of my favorite Gingerbread Recipes!
Ingredients & Substitutions
- Butter: Unsalted butter is melted before being combined with the brown sugar. This gives the brownies a slightly denser, fudgy texture and makes mixing easier since you don’t need a mixer. If using salted butter, reduce the added salt slightly. This is the same method I use for my Blondie recipe.
- Brown Sugar: Only light brown sugar is used (no granulated sugar). It adds a rich, caramel-like sweetness with a subtle molasses note. Dark brown sugar can be substituted, but it will change both flavor and texture slightly.
- Molasses: A signature ingredient in gingerbread recipes. Look for unsulphured molasses; it’s richer, thicker, and sweeter than sulphured, and made from mature sugarcane with fewer preservatives. Avoid substituting blackstrap molasses unless the recipe specifically calls for it.
- Eggs: Use room-temperature eggs so they incorporate more smoothly into the batter and help the brownies hold together while staying tender.
- Flour: All-purpose flour provides the structure for these brownies. Make sure to measure carefully, spooning into the cup and leveling, to avoid a dry, dense texture.
- Spices: Ground ginger and cinnamon create a well-balanced, complex flavor. Ginger adds warmth and spice, while cinnamon gives a sweet, cozy note in every bite.
- Baking Powder & Salt: These help the brownies rise slightly and balance the sweetness. Adjust salt only if you’ve used salted butter.
- Gingerbread Ermine Frosting: This is an ermine frosting with my gingerbread spice mix added in there. It is the perfect complement to the gingerbread brownies.
FAQs
Can I make these brownies ahead of time?
Yes! Bake the brownies and store them unfrosted in an airtight container for up to 2 days. Frost right before serving for the best texture.
Can I use a different frosting?
Absolutely! Cream cheese frosting (from my homemade carrot cake) pairs beautifully with gingerbread, though the ermine frosting gives the lightest, fluffiest texture.
Can I adjust the spice level?
Yes! Add more ginger or cinnamon for a bolder flavor, or reduce slightly for a milder treat.
Serving Ideas
- Cozy Beverage Pairing: Enjoy a brownie with a warm cup of spiced tea, chai latte, or coffee.
- Ice Cream Duo: Serve a brownie slice with a scoop of no-churn vanilla ice cream for a simple yet indulgent dessert. (Have you checked out all of my easy no-churn ice cream recipes, yet?!?)
- Holiday Platter: Cut into small squares and add to a cookie or Christmas Dessert Charcuterie Board alongside ginger snaps, shortbread, or peppermint bark. Perfect for parties or gifting.
- Whipped Cream Touch: Top with a dollop of lightly sweetened whipped cream and a sprinkle of cinnamon for a light and festive dessert treat.
How To Store Frosted Gingerbread Brownies
These brownies are just as delicious the next day, and proper storage helps keep them soft, tender, and perfectly spiced.
Room temperature: Store in an airtight container for up to 2 days. This is ideal if you plan to enjoy them within a couple of days and want the frosting to stay soft and creamy.
Refrigerator: Keep in a tightly covered container for up to 1 week. Chilling helps preserve freshness, especially if your kitchen is warm. Let the brownies come to room temperature for a few minutes before serving so the frosting is creamy and spreadable.
Freezer: You can freeze the brownies, frosted or unfrosted, for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe container or bag. To enjoy, thaw overnight in the fridge, then bring to room temperature before serving. Freezing is a great option if you want to make these ahead for holiday gatherings or special treats.
Frosted Gingerbread Brownies
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
Gingerbread Brownies
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Set aside.
- In a large bowl, combine butter and brown sugar. Stir well.
- Mix in eggs, molasses, and vanilla.
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt.
- Gradually stir the flour mixture into the butter and egg mixture until completely combined.
- Spread the batter evenly into the prepared pan. Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly.
- Allow brownies to cool completely before adding the frosting.
Gingerbread Ermine Frosting
- While brownies are cooling, prepare the Gingerbread Ermine Frosting. In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes, or until no lumps remain and the mixture thickens and resembles a very thick pudding. It should coat the back of a spoon.
- Remove the pan from the heat and let the mixture cool to room temperature. (Cover with plastic wrap pressed directly on top to prevent a skin from forming.)
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy (2-3 minutes). Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.
- Add the cooled milk mixture and gingerbread spice mix to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl as needed.
- Switch to the whisk attachment. Add vanilla and mix on high for 7-8 minutes, or until the frosting is smooth and creamy.
- Spread the frosting over the cooled gingerbread brownies, slice, and serve.
Notes
3 tablespoons ground cinnamon
2 tablespoons ground ginger
1 tablespoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground cardamom (optional)
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What the Test Kitchen had to say about this recipe:
Autumn
Absolutely irresistible! The frosting is light and fluffy, and the brownies are perfectly spiced.
Elizabeth
I didn't think I could love these gingerbread brownies even more, but the frosting is amazing!
Stephanie
These are the perfect holiday treat. But, I could eat them year-round!
Bella
Extra frosting for me, please! I love these brownies!
