Description
These Frosted Gingerbread Brownies combine the warm, spicy flavors of gingerbread with the rich, moist texture of classic brownies, all topped with a luscious Gingerbread Ermine Frosting. Perfectly spiced and sweet, this treat is ideal for holiday gatherings or cozy evenings.
Ingredients
Scale
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
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and set aside.
- Combine butter and brown sugar: In a large mixing bowl, stir together the melted butter and packed light brown sugar until well combined.
- Add eggs, molasses, and vanilla: Mix in the room temperature eggs one at a time, then add molasses and vanilla extract, combining thoroughly.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until fully incorporated and smooth.
- Bake the brownies: Pour and spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 28-33 minutes or until the edges are set and the center is firm but slightly soft.
- Cool brownies: Remove from the oven and allow the brownies to cool completely in the pan before frosting.
- Prepare the gingerbread ermine frosting – cook milk and flour: In a medium saucepan over medium heat, whisk together the whole milk and all-purpose flour. Continuously whisk and cook for 3-5 minutes until the mixture thickens and resembles a very thick pudding that coats the back of a spoon.
- Cool the milk mixture: Remove the saucepan from heat and transfer the mixture to a bowl. Cover with plastic wrap pressed directly onto the surface to avoid a skin from forming, then let it cool to room temperature.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter and packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl sides as needed.
- Add cooled milk mixture and gingerbread spice: Mix in the cooled milk-flour mixture along with the gingerbread spice mix. Beat on medium-high speed until the frosting becomes light and fluffy, another 2-3 minutes, scraping down the bowl occasionally.
- Add vanilla and whip frosting: Switch to the whisk attachment, add vanilla extract, and whip on high for 7-8 minutes until smooth and creamy.
- Frost the brownies: Spread the frosting evenly over the cooled brownies. Slice into squares and serve.
Notes
- For the gingerbread spice mix, combine ground cinnamon, ginger, cloves, and nutmeg to taste.
- Ensure eggs and butter are at room temperature to avoid curdling and to achieve a smooth batter.
- Do not overbake the brownies to keep them moist and fudgy.
- Pressing plastic wrap directly onto the pudding mixture prevents a skin from forming in the frosting.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow frosting to come to room temperature before serving if refrigerated for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread brownies, frosted brownies, gingerbread ermine frosting, holiday dessert, spiced brownies
