There’s something about the scent of ginger and molasses that pulls everyone into the kitchen the way a porch swing pulls in afternoon stories. These Frosted Gingerbread Brownies are like a family recipe handed down over coffee and quiet laughter.
Why make this recipe
Because it’s comfort in a pan — a brownie that remembers Sunday dinners and snowed-in afternoons. The gingerbread spices wrap around the fudgy brownie base, and that ermine-style frosting makes every bite feel like a warm hug from your grandmother. It’s simple to pull together, yet special enough to bring to holiday gatherings or to brighten a weekday dessert.
How to make Frosted Gingerbread Brownies
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
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350F. Line a 9×9 inch baking dish with parchment paper. Set aside.
- In a large bowl, combine melted butter and brown sugar. Stir well.
- Mix in eggs, molasses, and vanilla.
- In a medium bowl, whisk together flour, ground ginger, cinnamon, baking powder, and salt.
- Gradually stir the flour mixture into the butter and egg mixture until completely combined.
- Spread the batter evenly into the prepared pan. Bake for 28 to 33 minutes, or until the edges are set and the center is no longer jiggly.
- Allow brownies to cool completely before adding the frosting.
- While brownies cool, prepare the Gingerbread Ermine Frosting by whisking together milk and flour in a medium saucepan over medium heat. Cook while whisking constantly for 3 to 5 minutes until thickened.
- Remove from heat and let cool to room temperature. Cover with plastic wrap to prevent a skin from forming.
- In a stand mixer, cream together butter and sugar until light and fluffy.
- Add cooled milk mixture and gingerbread spice mix, and beat until light and fluffy.
- Switch to the whisk attachment, add vanilla, and mix on high for 7 to 8 minutes until smooth and creamy.
- Spread the frosting over cooled brownies, slice, and serve.
How to serve Frosted Gingerbread Brownies
Cut these into generous squares and serve with a hot mug of coffee or a dollop of whipped cream. They’re lovely slightly warm but the frosting settles best when brownies are fully cooled. For a Southern touch, serve on a worn china plate and tell whoever is gathered a little family story while they take their first bite.
How to store Frosted Gingerbread Brownies
Store in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keep them in the refrigerator for up to 5 days — bring to room temperature before serving so the frosting softens. You can also freeze unfrosted squares for up to 3 months; thaw, then frost when ready.
Tips to make Frosted Gingerbread Brownies
- Measure flour with a light hand — spoon it into the cup and level off to keep brownies tender.
- Let the ermine (milk + flour) mixture cool completely so the frosting whips up light and not greasy.
- Use room-temperature butter and eggs; they come together more smoothly and give a better texture.
- If your gingerbread spice mix isn’t on hand, a pinch more cinnamon and a little nutmeg or cloves will sing the same tune.
Variations (if any)
- Add a handful of chopped pecans or walnuts to the batter for a nutty Southern crunch.
- Stir in dark chocolate chips for pockets of melted chocolate.
- Swap the ermine frosting for a cream cheese frosting if you prefer tangier sweetness.
- For a maple note, swap 1 tablespoon of molasses for a tablespoon of maple syrup and top with toasted pecans.
FAQs
Q: Can I make these gluten-free?
A: Yes — substitute a 1:1 gluten-free flour blend that includes xanthan gum. Texture may vary slightly, but the gingerbread flavor will still shine.
Q: What is ermine frosting and why use it?
A: Ermine frosting (or boiled milk frosting) starts with a cooked flour-milk paste that’s cooled and whipped into butter and sugar. It’s light, silky, and less sweet than typical buttercream — perfect for balancing spicier gingerbread flavors.
Q: Can I make the frosting ahead of time?
A: You can make the milk-flour paste ahead, cover it with plastic wrap directly on the surface, and refrigerate for up to 24 hours. Bring it back to room temperature before creaming with butter and sugar.
Q: My center was a little too jiggly after 33 minutes — what now?
A: Oven temps vary. If it’s still jiggly, give it 3–5 more minutes. Brownies continue to set as they cool, so slight jiggle is okay, but they shouldn’t be soupy.
Conclusion
If you want another take or some inspiration while baking, I often peek at Frosted Gingerbread Brownies — I Am Baker for a slightly different approach. For step-by-step photos that help you follow along like a neighbor leaning over the counter, this Step-by-Step Photos to Make Gingerbread Brownies guide is a lovely companion.
Pull up a chair, warm a pan, and share these with folks you love — good baking is always better when there’s someone to pass the plate to.
Frosted Gingerbread Brownies
Ingredients
Method
- Preheat oven to 350°F. Line a 9x9 inch baking dish with parchment paper. Set aside.
- In a large bowl, combine melted butter and brown sugar. Stir well.
- Mix in eggs, molasses, and vanilla.
- In a medium bowl, whisk together flour, ground ginger, cinnamon, baking powder, and salt.
- Gradually stir the flour mixture into the butter and egg mixture until completely combined.
- Spread the batter evenly into the prepared pan.
- Bake for 28 to 33 minutes, or until the edges are set and the center is no longer jiggly.
- Allow brownies to cool completely before adding the frosting.
- While brownies cool, prepare the Gingerbread Ermine Frosting by whisking together milk and flour in a medium saucepan over medium heat.
- Cook while whisking constantly for 3 to 5 minutes until thickened.
- Remove from heat and let cool to room temperature. Cover with plastic wrap to prevent a skin from forming.
- In a stand mixer, cream together butter and sugar until light and fluffy.
- Add cooled milk mixture and gingerbread spice mix, and beat until light and fluffy.
- Switch to the whisk attachment, add vanilla, and mix on high for 7 to 8 minutes until smooth and creamy.
- Spread the frosting over cooled brownies, slice, and serve.