Frosted Gingerbread Brownies: The Ultimate Gingerbread Brownies Recipe
Introduction to Frosted Gingerbread Brownies
Indulge in the delightful world of gingerbread with these Frosted Gingerbread Brownies. This treat combines the classic flavors of gingerbread with the rich, fudgy texture of brownies. Perfect for festive gatherings or a cozy night in, these brownies are sure to impress friends and family alike. Let’s dive into this scrumptious recipe that brings warmth and joy to your dessert table.
A Personal Story Behind My Frosted Gingerbread Brownies Journey
Growing up, my family had a tradition of baking during the holiday season. The warm aroma of spices like ginger and cinnamon wafting through the house always filled me with nostalgia. One year, I decided to combine my love for brownies with those cherished gingerbread flavors, creating a dessert that would become a family favorite. Now, every time I bake these Frosted Gingerbread Brownies, I’m reminded of those special moments spent in the kitchen with loved ones.
What Makes This Frosted Gingerbread Brownies Recipe Special?
This recipe stands out because it merges two beloved desserts: brownies and gingerbread. The combination of rich, fudgy brownies topped with a creamy gingerbread ermine frosting creates a delightful texture contrast. The spices give these brownies a warm, festive flavor, making them perfect for any occasion. Plus, they are easy to make, ensuring that even novice bakers can whip up a batch with confidence!
The Full Frosted Gingerbread Brownies Recipe
Ingredients
- 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
- 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 (store-bought or homemade)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper for easy removal of the brownies.
- In a large bowl, mix the melted butter and brown sugar together until well combined. This will create a rich base for your brownies.
- Add the eggs, molasses, and vanilla extract to the butter mixture, stirring thoroughly until smooth.
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt. This ensures that all your dry ingredients are evenly mixed.
- Gradually add the flour mixture to the wet ingredients, stirring gently until fully incorporated, being careful not to overmix.
- Spread the batter evenly in the prepared pan and bake for 28-33 minutes. The edges should be set, and the center should feel firm to the touch.
- Once baked, let the brownies cool completely in the pan before frosting.
- While the brownies cool, prepare the gingerbread ermine frosting. In a saucepan over medium heat, whisk together the milk and flour until thickened like pudding. Remove from heat and allow it to cool to room temperature.
- In a stand mixer, cream the room temperature butter and brown sugar together until light and fluffy. This usually takes about 3-5 minutes.
- Add the cooled milk mixture and gingerbread spice mix to the mixer. Beat until fluffy and well combined.
- Switch to the whisk attachment, add vanilla extract, and whisk until the frosting is smooth and creamy, which should take about 7-8 minutes.
- Spread the gingerbread frosting over the cooled brownies, slice them into squares, and enjoy this delightful treat!
Serving Suggestions and Variations for Frosted Gingerbread Brownies
These Frosted Gingerbread Brownies are delicious on their own, but there are several ways to enhance your serving experience. Consider adding a sprinkle of crushed nuts or a drizzle of caramel sauce on top for added flavor and texture. Serve them warm with a scoop of vanilla ice cream for a decadent dessert. You can also customize the frosting by adding a touch of cocoa powder for a chocolatey twist. Don’t hesitate to experiment with flavors to make this recipe your own!
Frequently Asked Questions About Frosted Gingerbread Brownies
Can I make these brownies ahead of time?
Absolutely! These brownies can be made a day in advance. Just store them in an airtight container in the refrigerator. Frost them right before serving for the best taste.
Can I freeze frosted brownies?
Yes, you can freeze the brownies. Wrap them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.
What if I don’t have gingerbread spice mix?
You can easily make your own by combining equal parts cinnamon, ginger, nutmeg, and cloves. This blend will give your frosting that classic gingerbread flavor!
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories per Serving: 350
- Servings: 12
Frosted Gingerbread Brownies
Equipment
- 9x9-inch baking dish For baking brownies.
- Stand Mixer For mixing frosting.
- Saucepan For cooking milk and flour.
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted
- 1.5 cups light brown sugar, packed
- 2 large eggs, room temperature
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 teaspoon gingerbread spice mix store-bought or homemade
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper for easy removal of the brownies.
- In a large bowl, mix the melted butter and brown sugar together until well combined. This will create a rich base for your brownies.
- Add the eggs, molasses, and vanilla extract to the butter mixture, stirring thoroughly until smooth.
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt. This ensures that all your dry ingredients are evenly mixed.
- Gradually add the flour mixture to the wet ingredients, stirring gently until fully incorporated, being careful not to overmix.
- Spread the batter evenly in the prepared pan and bake for 28-33 minutes. The edges should be set, and the center should feel firm to the touch.
- Once baked, let the brownies cool completely in the pan before frosting.
- While the brownies cool, prepare the gingerbread ermine frosting. In a saucepan over medium heat, whisk together the milk and flour until thickened like pudding. Remove from heat and allow it to cool to room temperature.
- In a stand mixer, cream the room temperature butter and brown sugar together until light and fluffy. This usually takes about 3-5 minutes.
- Add the cooled milk mixture and gingerbread spice mix to the mixer. Beat until fluffy and well combined.
- Switch to the whisk attachment, add vanilla extract, and whisk until the frosting is smooth and creamy, which should take about 7-8 minutes.
- Spread the gingerbread frosting over the cooled brownies, slice them into squares, and enjoy this delightful treat!