Description
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.
Nutrition
- Serving Size: 1 brownie
- Calories: 784 kcal
- Sugar: 40g
- Sodium: 280mg
- Fat: 46g
- Saturated Fat: 28g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 145mg
