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Frosted Gingerbread Brownies

Indulge in the warm, spiced flavors of Frosted Gingerbread Brownies, topped with a creamy frosting that elevates this dessert into an experience.
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings: 12 pieces
Course: Dessert, Holiday Treat
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter, melted Ensure it's fully melted for best mixing.
  • 1.5 cups light brown sugar, packed Use packed sugar for optimal sweetness.
  • 2 large eggs, room temperature Room temperature eggs mix better.
  • 2 tablespoons molasses Adds depth to the brownie flavor.
  • 1 teaspoon vanilla extract Enhances the overall taste.
  • 2.5 cups all-purpose flour Sift to avoid lumps.
  • 1 tablespoon ground ginger Key spice for the gingerbread flavor.
  • 2 teaspoons cinnamon Adds warmth and aroma.
  • 1 teaspoon baking powder Helps the brownies rise.
  • 0.5 teaspoon kosher salt Balances the sweetness.
  • 1 cup whole milk Use full-fat for creaminess.
Frosting
  • 5 tablespoons all-purpose flour For thickening the frosting.
  • 1 cup unsalted butter, room temperature Should be soft for easy creaming.
  • 1 cup light brown sugar, packed For sweetness in frosting.
  • 1 teaspoon gingerbread spice mix Adds seasonal flavor.
  • 1 teaspoon vanilla extract For enhanced flavor.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and line a 9x9 inch baking dish with parchment paper.
  2. In a large bowl, mix melted butter and brown sugar until well combined.
  3. Add eggs, molasses, and vanilla, and stir until combined.
  4. In a separate bowl, whisk together flour, ground ginger, cinnamon, baking powder, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until combined.
  6. Spread the batter evenly into the prepared pan and bake for 28-33 minutes until set.
Frosting
  1. In a saucepan over medium heat, whisk together milk and flour until thickened, then let cool.
  2. In another bowl, cream together butter and brown sugar until light and fluffy.
  3. Add the cooled milk mixture and gingerbread spice mix, then beat until fluffy.
  4. Add vanilla extract and whisk until smooth.
  5. Frost the cooled brownies, slice into squares, and serve.

Notes

Serve warm with a scoop of vanilla ice cream and sprinkle with extra ginger for an added touch!