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Frosted Gingerbread Brownies

Frosted Gingerbread Brownies
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Fudgy, spiced gingerbread brownies topped with a light, fluffy, and perfectly sweet gingerbread ermine frosting.

Ingredients

Scale
  • 1 cup (2 sticks / 227 g) unsalted butter, melted
  • 1 ½ cups (300 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 2 ½ 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
  • 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

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line a 9×9-inch baking dish with parchment paper, leaving an overhang on two sides.
  3. In a large bowl, combine the melted butter and 1 ½ cups packed light brown sugar.
  4. Stir the butter and brown sugar mixture well until combined.
  5. Mix in the 2 large eggs, 2 tablespoons molasses, and 1 teaspoon vanilla extract into the butter mixture.
  6. In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 tablespoon ground ginger, 2 teaspoons cinnamon, 1 teaspoon baking powder, and ½ teaspoon kosher salt.
  7. Gradually stir the whisked flour mixture into the butter and egg mixture until completely combined.
  8. Spread the brownie batter evenly into the prepared 9×9-inch pan.
  9. Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly.
  10. Allow the brownies to cool completely in the pan before adding frosting.
  11. While brownies are cooling, prepare the Gingerbread Ermine Frosting.
  12. In a medium saucepan over medium heat, whisk together 1 cup whole milk and 5 tablespoons all-purpose flour.
  13. Cook, whisking constantly, for 3-5 minutes, or until no lumps remain and the mixture thickens.
  14. The mixture should resemble a very thick pudding and coat the back of a spoon.
  15. Remove the pan from the heat.
  16. Let the milk and flour mixture cool completely to room temperature.
  17. Cover the surface of the cooled mixture with plastic wrap pressed directly on top to prevent a skin from forming.
  18. In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup room temperature unsalted butter and 1 cup packed light brown sugar.
  19. Beat on medium speed until light and fluffy (this usually takes 2-3 minutes).
  20. Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.
  21. Add the cooled milk mixture and 1 teaspoon gingerbread spice mix to the stand mixer bowl.
  22. Beat on medium-high speed until the frosting is light and fluffy (this usually takes 2-3 minutes), pausing to scrape down the sides of the bowl as needed.
  23. Switch to the whisk attachment on the stand mixer.
  24. Add 1 teaspoon vanilla extract.
  25. Mix on high speed for 7-8 minutes, or until the frosting is smooth and creamy.
  26. Spread the prepared Gingerbread Ermine Frosting evenly over the completely cooled gingerbread brownies.
  27. Slice the frosted brownies into squares and serve.

Notes

Ensure all ingredients, especially eggs and butter for frosting, are at room temperature for best results.
Do not overbake the brownies; they should be slightly fudgy in the center.
Cool the milk-flour mixture completely before adding to butter for the frosting to prevent a runny texture.
For neat slices, chill the frosted brownies for 30 minutes before cutting.

Find it online: https://sweetcraftrecipes.com/frosted-gingerbread-brownies/