Frosted Gingerbread Brownies
Indulge in the warm flavors of gingerbread with these delightful brownies topped with creamy gingerbread frosting.
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!
Notes
For the gingerbread spice mix, you can use a store-bought blend or make your own with cinnamon, ginger, nutmeg, and cloves.