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Frosted Gingerbread Brownies

Comforting brownies infused with gingerbread spices and topped with light ermine frosting, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter, melted Melted butter for the brownie base.
  • 1.5 cups light brown sugar, packed Provides sweetness and moisture.
  • 2 large eggs, room temperature Room temperature eggs mix in better.
  • 2 tablespoons molasses Adds rich flavor.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 2.5 cups all-purpose flour Main structure ingredient.
  • 1 tablespoon ground ginger For spice and flavor.
  • 2 teaspoons cinnamon Adds warmth and sweetness.
  • 1 teaspoon baking powder Leavening agent.
  • 0.5 teaspoon kosher salt Enhances other flavors.
Gingerbread Ermine Frosting
  • 1 cup whole milk Base for ermine frosting.
  • 5 tablespoons all-purpose flour Used to thicken the frosting.
  • 1 cup unsalted butter, room temperature Provides creaminess to the frosting.
  • 1 cup light brown sugar, packed Adds sweetness.
  • 1 teaspoon gingerbread spice mix Enhances the gingerbread flavor.
  • 1 teaspoon vanilla extract For flavor.

Method
 

Preparation
  1. Preheat oven to 350°F. Line a 9x9 inch baking dish with parchment paper. Set aside.
  2. In a large bowl, combine melted butter and brown sugar. Stir well.
  3. Mix in eggs, molasses, and vanilla.
  4. In a medium bowl, whisk together flour, ground ginger, cinnamon, baking powder, and salt.
  5. Gradually stir the flour mixture into the butter and egg mixture until completely combined.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 28 to 33 minutes, or until the edges are set and the center is no longer jiggly.
  8. Allow brownies to cool completely before adding the frosting.
Frosting
  1. While brownies cool, prepare the Gingerbread Ermine Frosting by whisking together milk and flour in a medium saucepan over medium heat.
  2. Cook while whisking constantly for 3 to 5 minutes until thickened.
  3. Remove from heat and let cool to room temperature. Cover with plastic wrap to prevent a skin from forming.
  4. In a stand mixer, cream together butter and sugar until light and fluffy.
  5. Add cooled milk mixture and gingerbread spice mix, and beat until light and fluffy.
  6. Switch to the whisk attachment, add vanilla, and mix on high for 7 to 8 minutes until smooth and creamy.
  7. Spread the frosting over cooled brownies, slice, and serve.

Notes

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 share a family story with your guests.