Frosted Gingerbread Brownies

Frosted Gingerbread Brownies

from iambaker.net
Dessert
50 min
9 servings
784 kcal / serving

These Frosted Gingerbread Brownies start with my beloved gingerbread brownie base and get a decadent upgrade with a creamy gingerbread ermine frosting. The brownies are soft, tender, and perfectly spiced, while the frosting adds a silky, sweet layer that melts in your mouth!

Ingredients

  • 1 cupunsalted butter, (melted)
  • 1 ½ cupslight brown sugar, (packed)
  • 2 largeeggs, (room temperature)
  • 2 tablespoonsmolasses
  • 1 teaspoonvanilla extract
  • 2 ½ cupsall-purpose flour
  • 1 tablespoonground ginger
  • 2 teaspoonscinnamon
  • 1 teaspoonbaking powder
  • ½ teaspoonkosher salt
  • 1 cupwhole milk
  • 5 tablespoonsall-purpose flour
  • 1 cupunsalted butter, (room temperature)
  • 1 cuplight brown sugar, (packed)
  • 1 teaspoongingerbread spice mix
  • 1 teaspoonvanilla extract

Directions

Gingerbread brownies

  1. 1

    Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Set aside.

  2. 2

    In a large bowl, combine butter and brown sugar. Stir well.

  3. 3

    Mix in eggs, molasses, and vanilla.

  4. 4

    In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt.

  5. 5

    Gradually stir the flour mixture into the butter and egg mixture until completely combined.

  6. 6

    Spread the batter evenly into the prepared pan. Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly.

  7. 7

    Allow brownies to cool completely before adding the frosting.

Gingerbread ermine frosting

  1. 1

    While brownies are cooling, prepare the Gingerbread Ermine Frosting. In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes, or until no lumps remain and the mixture thickens and resembles a very thick pudding. It should coat the back of a spoon.

  2. 2

    Remove the pan from the heat and let the mixture cool to room temperature. (Cover with plastic wrap pressed directly on top to prevent a skin from forming.)

  3. 3

    In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy (2-3 minutes). Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.

  4. 4

    Add the cooled milk mixture and gingerbread spice mix to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl as needed.

  5. 5

    Switch to the whisk attachment. Add vanilla and mix on high for 7-8 minutes, or until the frosting is smooth and creamy.

  6. 6

    Spread the frosting over the cooled gingerbread brownies, slice, and serve.