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These frosted gingerbread brownies combine the cozy warmth of gingerbread spices with the rich, tender texture of a classic brownie. The soft brownie base carries the spice of ginger and cinnamon beautifully, while the creamy gingerbread ermine frosting adds a smooth and decadent finish. This dessert is a delightful treat for holiday gatherings or anytime you crave comforting sweetness with a festive flair.
I remember making this for a holiday party — the subtle spices and buttery frosting were a huge hit. It’s become my go-to recipe whenever I want to impress friends without complicated techniques.
Ingredients
- Unsalted butter: melted for richness and moisture Choose high-quality French beurre for the best flavor
- Light brown sugar: adds caramel notes and soft sweetness Use caster sugar if unavailable but it will change texture slightly
- Eggs: at room temperature ensure a smooth batter and proper binding
- Molasses: gives that classic gingerbread depth Opt for unsulfured blackstrap molasses if possible
- Vanilla extract: enhances sweetness and rounds out spices Use pure extract rather than imitation for superior taste
- All-purpose flour: provides structure and tenderness Organic T55 flour from your local mill makes an excellent choice
- Ground ginger: delivers the signature warm spiciness Select freshly ground ginger if you can for more aromatic flavor
- Cinnamon: lends sweetness and warmth Choose Ceylon cinnamon for a delicate taste or cassia for boldness
- Baking powder: leavens the brownies for lightness
- Kosher salt: balances sweetness and intensifies flavors
- Whole milk: for the ermine frosting adds creaminess and helps create a silky texture
- Gingerbread spice mix: is essential for the frosting Combining ginger, cinnamon, cloves, nutmeg, and allspice produces an authentic festive flavor that brings life to the icing
Instructions
- Prepare Oven and Pan:
- Preheat your oven to 175 degrees Celsius. Line a 23 by 23 centimeter baking dish with parchment paper. This will help remove the brownies easily and keep their shape intact.
- Mix Wet Ingredients for Brownies:
- In a large bowl, stir together the melted butter and light brown sugar until smooth and well incorporated. Beat in the eggs one at a time at room temperature to avoid curdling. Add molasses and vanilla extract and mix thoroughly until you have a glossy, homogenous mixture.
- Combine Dry Ingredients:
- In a medium bowl, whisk the all-purpose flour with ground ginger, cinnamon, baking powder, and kosher salt. This ensures the spices and leavening are evenly distributed throughout the batter.
- Make Brownie Batter:
- Slowly combine the dry ingredient mix into the wet ingredients, folding gently just until smooth. Avoid overmixing which can toughen the brownies.
- Bake Brownies:
- Pour the batter evenly into the lined baking dish and spread it out with a spatula. Bake for around 28 to 33 minutes. The edges should be set while the center remains moist with crumbs — a toothpick test helps confirm doneness. Overbaking is the enemy of soft fudgy brownies.
- Cool Brownies:
- Take the pan out and let the brownies cool completely on a wire rack before frosting. This waiting step prevents the frosting from melting and sliding off.
- Prepare Ermine Frosting Base:
- In a saucepan, whisk together whole milk and all-purpose flour over medium heat. Stir constantly for 3 to 5 minutes until it thickens into a pudding-like texture that coats the back of a spoon. Remove from heat and cover the surface directly with plastic wrap to prevent a skin from forming. Let cool to room temperature.
- Cream Butter and Sugar:
- Using a mixer, beat upon softened butter with light brown sugar on medium speed until pale, light, and fluffy which takes about two to three minutes. Scrape down the bowl as necessary to mix evenly.
- Incorporate Milk Mixture and Spices:
- Add the cooled milk and flour pudding along with the gingerbread spice mix to the creamed butter and sugar. Beat on medium-high until the frosting is light and fluffy, approximately two to three minutes. Scrape the bowl occasionally to ensure all is combined.
- Whip in Vanilla with Whisk Attachment:
- Swap to the whisk attachment and add the vanilla extract. Whisk on high speed for seven to eight minutes until the frosting becomes smooth, creamy, and easy to spread.
- Frost Brownies:
- Spread the frosting evenly over the cooled brownies. Let set briefly before cutting into sixteen squares and serving. The creamy frosting atop the spiced brownie creates a satisfying balance of textures and flavors.
One of my favourite ingredients here is the ground ginger. It’s the backbone of the gingerbread flavour and instantly evokes memories of snowy afternoons spent baking with family. Every bite feels like a cozy invitation to slow down and enjoy the moment.
Storage Tips
Store these brownies in an airtight container at room temperature for up to three days. Because of the creaminess of the frosting, avoid refrigerating as it can dry out the cake base. For longer storage, wrap them individually in plastic wrap and freeze for up to two months. Thaw overnight before serving to maintain texture.
Ingredient Substitutions
If you don’t have molasses, dark honey makes a good stand-in though the flavour will be milder. You can replace light brown sugar with dark brown for a bolder taste or use granulated sugar but the texture of the brownies will be less moist. For the frosting, substitute whole milk with crème fraîche or a mix of milk and a little butter to retain richness.
Serving Suggestions
These brownies are delicious on their own or paired with a cup of strong black tea or lightly spiced mulled wine. Add a sprinkle of powdered sugar or a few candied ginger pieces on top for extra festive flair. They also complement a dollop of whipped cream or vanilla ice cream beautifully.
These frosted gingerbread brownies bring festive spice and comforting richness to any gathering. Enjoy with tea or a scoop of vanilla ice cream.
Common Recipe Questions
- → Comment conserver ces brownies pour garder leur moelleux ?
Conservez les brownies dans un contenant hermétique à température ambiante pour préserver leur texture tendre jusqu'à 3 jours.
- → Puis-je remplacer la mélasse par un autre ingrédient ?
La mélasse apporte une saveur profonde et sucrée spécifique, mais le sirop d’érable ou le miel peuvent être utilisés en substitut avec un léger impact sur le goût.
- → Quelle est l’origine du glaçage ermine ?
Le glaçage ermine est une crème onctueuse à base de lait, farine, beurre et sucre, montée pour obtenir une texture légère et soyeuse.
- → Peut-on préparer la base à l'avance ?
Oui, la base peut être préparée et cuite un jour à l’avance, puis recouverte du glaçage avant de servir.
- → Comment ajuster l’intensité des épices ?
Modifiez la quantité de gingembre et de cannelle selon vos préférences pour un goût plus doux ou plus prononcé.