Delicious spiced gingerbread-flavored brownies topped with a creamy gingerbread ermine frosting — these are everything I want in a holiday dessert. The deep molasses flavor paired with warming spices and a luscious, fluffy frosting makes this a standout treat for winter gatherings or cozy nights in.
Why I Love This Recipe
I love how these gingerbread brownies capture the warm, nostalgic flavors of the holidays in brownie form. The texture is dense and chewy, similar to a traditional brownie but infused with gingerbread spices. The frosting — an ermine-style buttercream — is velvety, not too sweet, and adds an extra layer of seasonal flair. Whether I serve these at a festive party or bring them to a cookie exchange, they always disappear fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks / 227 g) unsalted butter, melted
1½ cups (300 g) light brown sugar, packed
2 large eggs, room temperature
2 tablespoons molasses
1 teaspoon vanilla extract
2½ cups (312.5 g) all-purpose flour
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon kosher salt
For the frosting:
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*
1 teaspoon vanilla extract
*Gingerbread spice mix typically includes cinnamon, ginger, nutmeg, allspice (and optional cloves/cardamom).
Directions
I start by preheating the oven to 350°F (175°C) and lining a 9×9-inch baking dish with parchment paper.
In a large bowl, I stir together the melted butter and brown sugar until smooth.
I then add the eggs, molasses, and vanilla extract, mixing until well combined.
In a separate bowl, I whisk together the flour, ground ginger, cinnamon, baking powder, and salt.
I slowly incorporate the dry mixture into the wet ingredients, stirring until the batter is fully blended.
I pour the batter into the prepared pan and spread it evenly. It bakes for 28–33 minutes, just until the edges are set and the center isn’t jiggly.
Once out of the oven, I let the brownies cool completely before adding the frosting.
To make the frosting, I cook the milk and flour in a saucepan over medium heat, whisking constantly until thickened (about 3–5 minutes). I let it cool to room temperature.
In a mixer bowl, I cream together the butter and brown sugar until light and fluffy.
I add the cooled milk/flour mixture and gingerbread spice mix, beating until fluffy. Then I mix in the vanilla until smooth.
I spread the frosting over the cooled brownies, slice, and serve.
Servings and Timing
Yield: 9 brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Variations
I like adding chopped pecans or walnuts for a bit of crunch.
For extra depth, I sometimes mix in a small handful of mini chocolate chips to the batter before baking.
If I want a lighter version, I skip the frosting and dust the cooled brownies with powdered sugar and cinnamon.
Storage/Reheating
I store leftover brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They also freeze well — I wrap them tightly and freeze for up to 2 months. To enjoy again, I let them thaw at room temperature, or gently warm them in the microwave for 10–15 seconds if I want that fresh-baked softness.
FAQs
What is ermine frosting, and how is it different from buttercream?
Ermine frosting is made by cooking flour and milk together into a thick paste, then whipping it with butter and sugar. It’s lighter and less sweet than traditional buttercream, with a silky texture I really enjoy.
Can I make these brownies without the frosting?
Absolutely. I’ve made them many times without the frosting — the brownies themselves are flavorful and moist enough to stand alone. A light glaze or dusting of powdered sugar also works well.
Can I double the recipe for a larger crowd?
Yes, I double the ingredients and bake them in a 9×13-inch pan. I just keep an eye on the baking time — it may need a few extra minutes.
Are these brownies very sweet?
They have a balanced sweetness. The molasses and spices offer a rich flavor, and the frosting is creamy without being overpowering. If I prefer a less sweet version, I reduce the sugar in the frosting slightly.
Can I make these brownies gluten-free?
Yes, I’ve tried this recipe with a 1:1 gluten-free baking flour, and it worked pretty well. The texture is slightly different, but still delicious.
Conclusion
These gingerbread brownies with ermine frosting are a festive twist on a classic treat. I love the balance of warm spices, rich molasses, and creamy frosting — they bring a cozy, holiday vibe to any dessert table. Whether I’m baking for a party or just treating myself, this recipe is a go-to favorite.
Delicious spiced gingerbread‑flavored brownies topped with a creamy gingerbread ermine frosting — perfect for holiday dessert spreads!
Ingredients
1 cup (2 sticks / 227 g) unsalted butter, melted
1½ cups (300 g) light brown sugar, packed
2 large eggs, room temperature
2 tablespoons molasses
1 teaspoon vanilla extract
2½ 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 (for frosting)
1 cup (2 sticks / 227 g) unsalted butter, room temperature (for frosting)
1 cup (200 g) light brown sugar, packed (for frosting)
1 teaspoon gingerbread spice mix*
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat oven to 350°F (175°C). Line a 9×9‑inch baking dish with parchment paper.
In a large bowl, combine melted butter and brown sugar for the brownie batter. Stir well.
Add eggs, molasses, and vanilla to the sugar mixture and mix until combined.
In another bowl, whisk together flour, ground ginger, cinnamon, baking powder, and salt.
Gradually stir the dry ingredients into the wet ingredients until fully combined.
Spread the batter evenly in the prepared pan and bake for 28–33 minutes, until the edges are set and the center is no longer jiggly.
Allow the brownies to cool completely before frosting.
For the frosting, in a medium saucepan over medium heat whisk together the milk and flour. Cook, whisking constantly, until thickened (about 3–5 minutes) and then cool to room temperature.
In a mixer bowl, cream together the room‑temperature butter and brown sugar until light and fluffy.
Add the cooled milk/flour mixture and gingerbread spice mix to the mixer bowl and beat until fluffy. Add vanilla and whip until smooth.
Spread the frosting over the cooled brownies. Slice and serve.
Notes
*Gingerbread spice mix typically includes cinnamon, ginger, nutmeg, allspice (and optional cloves/cardamom).
Store brownies in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Freeze up to 2 months.
Let brownies cool completely before frosting for best texture.
