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Frosted Gingerbread Brownies

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These Frosted Gingerbread Brownies are soft, chewy, and packed with warm gingerbread flavor. The rich brown sugar brownies are flavored with molasses, ginger, and cinnamon, then finished with a smooth gingerbread ermine frosting. They are an easy holiday dessert for Christmas parties, cookie trays, and cozy winter baking.

Ingredients

Gingerbread Brownies

  • 1 cup (2 sticks / 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

Gingerbread Ermine Frosting

  • 1 cup (245g) whole milk
  • 5 tablespoons all-purpose flour
  • 1 cup (2 sticks / 227g) unsalted butter, room temperature
  • 1 cup (200g) light brown sugar, packed
  • 1 teaspoon gingerbread spice mix
  • 1 teaspoon vanilla extract

Instructions

Make the Gingerbread Brownies

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth and well combined.
  3. Add the eggs, molasses, and vanilla extract. Whisk until the mixture is smooth.
  4. In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients. Stir just until no dry streaks remain. Do not overmix.
  6. Spread the batter evenly into the prepared baking pan and smooth the top.
  7. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  8. Let the brownies cool completely in the pan before adding the frosting.

Make the Gingerbread Ermine Frosting

  1. In a medium saucepan, whisk together the whole milk and flour until smooth and lump-free.
  2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens to a smooth paste, about 4-6 minutes.
  3. Transfer the cooked mixture to a bowl and let it cool completely to room temperature.
  4. In a large mixing bowl, beat the softened butter and brown sugar until very light and fluffy, about 3-5 minutes.
  5. Add the cooled milk mixture gradually while continuing to beat.
  6. Add the gingerbread spice mix and vanilla extract. Continue beating until the frosting is smooth, fluffy, and spreadable.

Assemble

  1. Spread the gingerbread ermine frosting evenly over the completely cooled brownies.
  2. For cleaner slices, refrigerate the frosted brownies for 20-30 minutes before cutting.
  3. Cut into squares and serve.

Notes

  • Make sure the brownies are completely cool before adding the ermine frosting so the frosting does not melt.
  • Room-temperature eggs help create a smoother brownie batter.
  • Do not overbake the brownies. A few moist crumbs on a toothpick will give you a softer, chewier texture.
  • The milk-and-flour mixture for the frosting must cool completely before it is added to the butter mixture.
  • For neat slices, chill the frosted brownies briefly before cutting with a sharp knife.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For an extra festive finish, lightly dust the frosting with cinnamon or decorate with small gingerbread candies.

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