Frosted Gingerbread Brownies
These Frosted Gingerbread Brownies start with my beloved gingerbread brownie base and get a decadent upgrade with a creamy gingerbread ermine frosting. The brownies are soft, tender, and perfectly spiced, while the frosting adds a silky, sweet layer that melts in your mouth!
Servings: 9 brownies
Calories: 784kcal
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
*Recipe for Gingerbread Spice Mix
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)
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)
Nutrition
Serving: 1frosted gingerbread brownie | Calories: 784kcal