Frosted Gingerbread Brownies

These Frosted Gingerbread Brownies combine the chewy texture of classic brownies with the warm spices of homemade gingerbread. Made with molasses, ginger, and cinnamon, the brownies have a rich, soft center and a deep holiday flavor.

They’re finished with a creamy gingerbread ermine frosting made with brown sugar, butter, and warm gingerbread spices. The frosting is light and silky rather than overly sweet, making it a great match for the rich brownie base.

These brownies are ideal for Christmas baking, holiday cookie trays, parties, or a cozy afternoon with coffee or tea.

Quick Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25–30 minutes
• Cooling Time: 1 hour
• Total Time: About 2 hours
• Servings: 16
• Difficulty: Intermediate
• Course: Dessert
• Cuisine: American

Ingredients

For the Gingerbread Brownies

• 1 cup (227g) unsalted butter, melted
• 1 1/2 cups (300g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2 1/2 cups (312.5g) all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt

For the Gingerbread Ermine Frosting

• 1 cup (245g) whole milk
• 5 tablespoons all-purpose flour
• 1 cup (227g) unsalted butter, room temperature
• 1 cup (200g) light brown sugar, packed
• 1 teaspoon gingerbread spice mix
• 1 teaspoon vanilla extract

How to Make Frosted Gingerbread Brownies

1. Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).

Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment and exposed sides of the pan.

The parchment will make it much easier to lift the cooled brownies out for frosting and slicing.

2. Mix the Brownie Batter

In a large bowl, whisk together the melted butter and brown sugar until smooth.

Add the eggs, molasses, and vanilla extract. Whisk until the mixture is evenly combined.

In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.

Gradually add the dry ingredients to the wet ingredients.

Stir with a spatula just until no large streaks of flour remain. The batter will be thick.

3. Bake the Gingerbread Brownies

Spread the batter evenly into the prepared baking pan.

Bake for approximately 25–30 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.

Avoid overbaking if you want a soft, chewy brownie texture.

Remove the pan from the oven and place it on a wire rack.

Allow the brownies to cool completely before adding the frosting.

How to Make Gingerbread Ermine Frosting

1. Cook the Flour Mixture

In a small saucepan, whisk together the whole milk and flour until completely smooth.

Place the saucepan over medium heat.

Cook, whisking constantly, until the mixture thickens into a smooth paste. This usually takes around 4–6 minutes.

The mixture should be thick enough to hold its shape briefly when stirred.

Remove from the heat and let it cool completely.

For faster cooling, transfer the mixture to a shallow bowl and press plastic wrap directly against the surface to prevent a skin from forming.

2. Cream the Butter and Brown Sugar

In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy.

This can take several minutes, so don’t rush this step. The mixture should look creamy rather than grainy.

3. Add the Cooked Flour Mixture

Once the flour mixture has cooled completely, gradually add it to the butter mixture.

Beat on medium-high speed until the frosting becomes light, smooth, and fluffy.

Add the gingerbread spice mix and vanilla extract.

Continue beating until everything is evenly incorporated.

Frost the Brownies

Make sure the brownies are completely cool before frosting them.

Spread the gingerbread ermine frosting evenly over the top using an offset spatula.

For cleaner slices, refrigerate the frosted brownies for about 20–30 minutes before cutting.

Cut into 16 squares or smaller pieces if serving them on a holiday dessert tray.

Recipe Tips for Success

Cool the Brownies Completely

If the brownies are still warm, the frosting can soften and slide. Give them plenty of time to cool before decorating.

Don’t Overbake

The brownies should have set edges but remain slightly soft in the center. A few moist crumbs on the toothpick are ideal.

Cool the Flour Mixture Completely

This is especially important for ermine frosting. If the cooked flour mixture is warm, it can melt the butter and prevent the frosting from becoming fluffy.

Beat the Frosting Thoroughly

Ermine frosting gets its light texture from extended beating. Give it enough time to become smooth and fluffy.

Use Fresh Spices

Ground ginger and cinnamon lose their intensity over time. Fresh spices will give the brownies a stronger gingerbread flavor.

Ingredient Substitutions

• Unsalted butter: Salted butter can be used; reduce or omit the added salt in the brownies.
• Whole milk: 2% milk can be used for the frosting, although whole milk provides a richer texture.
• Molasses: Regular unsulfured molasses works well. Avoid blackstrap molasses, which can be much more bitter.
• Brown sugar: Light brown sugar provides a balanced flavor, but dark brown sugar can be used for a deeper molasses note.
• Gingerbread spice: Use a homemade mixture of cinnamon, ginger, nutmeg, and cloves if you don’t have a prepared blend.
• Vanilla: Pure vanilla extract or vanilla paste can be used.

Recipe Variations

Chocolate Gingerbread Brownies

Add 1/2 cup of chocolate chips to the brownie batter for extra richness.

Orange Gingerbread Brownies

Add finely grated orange zest to the brownie batter or frosting. Orange pairs especially well with ginger and molasses.

White Chocolate Gingerbread Brownies

Fold white chocolate chips into the batter and sprinkle a few over the frosting before serving.

Gingerbread Cheesecake Brownies

Add a thin layer of sweetened cream cheese over the brownie batter before baking for a cheesecake-inspired variation.

Holiday Gingerbread Brownies

Decorate the frosted brownies with crushed gingerbread cookies, sprinkles, or small gingerbread-shaped candies.

How to Store Frosted Gingerbread Brownies

Store the frosted brownies in an airtight container in the refrigerator for up to 5 days.

Because the frosting contains butter and milk, refrigeration is recommended.

For the best texture, let the brownies sit at room temperature for about 15–20 minutes before serving.

You can also freeze the unfrosted brownies for up to 2–3 months. Wrap them tightly and thaw completely before frosting.

Serving Suggestions

Serve these gingerbread brownies with:

• Hot coffee
• Chai tea
• Hot chocolate
• Whipped cream
• A dusting of powdered sugar
• Crushed gingerbread cookies
• Vanilla ice cream

For a holiday dessert platter, cut the brownies into smaller squares and decorate each one with a small swirl of frosting and a pinch of cinnamon.

Nutrition Information

Estimated per serving, based on 16 brownies: approximately 445 calories, 5g protein, 55g carbohydrates, 23g fat, 14g saturated fat, 1g fiber, 34g sugar, and 220mg sodium.

Nutrition information is an estimate and can vary depending on ingredient brands, serving size, and the amount of frosting used.

Frequently Asked Questions

What makes these gingerbread brownies different from regular brownies?

These brownies use brown sugar, molasses, ginger, and cinnamon instead of cocoa powder. The result is a soft, chewy dessert with the warm spice profile of gingerbread.

Can I use blackstrap molasses?

It is better to use regular unsulfured molasses. Blackstrap molasses has a much stronger and more bitter flavor that can overpower the gingerbread spices.

Why is my ermine frosting not fluffy?

The cooked flour-and-milk mixture may not have cooled completely, or the butter may not have been beaten long enough. Make sure the cooked mixture is completely cool and beat the frosting until light and fluffy.

Can I make these brownies ahead of time?

Yes. The brownies can be baked a day ahead and stored covered. Frost them once completely cool or assemble the entire dessert ahead of serving.

Can I freeze frosted gingerbread brownies?

Yes, although freezing the unfrosted brownies is preferable for the best frosting texture. If freezing them frosted, place them in the freezer until firm before wrapping carefully.

How should I cut clean brownie squares?

Chill the frosted brownies briefly, then use a sharp knife. Wipe the knife clean between cuts for neat edges.

Can I add chocolate chips?

Absolutely. Semi-sweet or white chocolate chips both work well with the warm gingerbread flavors.

What spices are usually in gingerbread spice?

A typical gingerbread spice blend contains ground ginger and cinnamon, often with smaller amounts of nutmeg and cloves. Some blends also include allspice.

Final Thoughts

Frosted Gingerbread Brownies are a cozy combination of chewy brown-sugar brownies and classic gingerbread spice. The molasses gives the brownies a deep flavor, while the gingerbread ermine frosting adds a light, creamy finish.

They’re easy enough for a weekend baking project but festive enough for Christmas parties and holiday dessert tables. Cut them into squares, add a little decorative touch, and they’re ready to share.

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