Description
These Frosted Gingerbread Brownies are the perfect holiday treat! They combine the rich, chewy texture of classic brownies with the warm, spicy flavors of gingerbread. Topped with a creamy, homemade Gingerbread Ermine Frosting, these brownies are sure to be a crowd-pleaser. The ermine frosting, known for its light and airy texture, perfectly complements the dense, flavorful brownies, creating a delightful balance of sweetness and spice. Whether you’re baking for a holiday party or simply want a cozy dessert, these brownies are a fantastic choice.
Ingredients:
Gingerbread Brownies
- 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
Gingerbread Ermine 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
Preparation:
Gingerbread Brownies
Step 1: Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving an overhang on the sides. This will make it easier to lift the brownies out of the pan once they’re cooled.
Step 2: In a large bowl, combine the melted butter and packed light brown sugar. Stir well until the mixture is smooth and well combined. This ensures the brownies have a moist and chewy texture.
Step 3: Mix in the eggs, molasses, and vanilla extract. Ensure the eggs are at room temperature for better emulsification and a smoother batter.
Step 4: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt. Whisking ensures that the dry ingredients are evenly distributed, preventing clumps and ensuring a uniform flavor.
Step 5: Gradually stir the flour mixture into the butter and egg mixture until just combined. Be careful not to overmix, as this can result in tough brownies.
Step 6: Spread the batter evenly into the prepared pan. Use a spatula to ensure the batter reaches all corners of the pan for even baking.
Step 7: Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly. A toothpick inserted into the center should come out with moist crumbs attached.
Step 8: Allow the brownies to cool completely in the pan before adding the frosting. This prevents the frosting from melting and makes for easier slicing.
Gingerbread Ermine Frosting
Step 1: While the brownies are cooling, prepare the Gingerbread Ermine Frosting. In a medium saucepan over medium heat, whisk together the milk and flour. Whisk continuously to prevent lumps from forming.
Step 2: 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. This is the base of the ermine frosting and needs to be smooth and thick.
Step 3: 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. A skin can affect the texture of the frosting.
Step 4: 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. Room temperature butter is crucial for achieving a light and fluffy frosting.
Step 5: 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.
Step 6: Switch to the whisk attachment. Add vanilla and mix on high for 7-8 minutes, or until the frosting is smooth and creamy. The whisk attachment incorporates air into the frosting, making it light and airy.
Step 7: Spread the frosting over the cooled gingerbread brownies, slice, and serve. Use a long, sharp knife to slice the brownies neatly.
Why You’ll Love This Recipe
These Gingerbread Brownies are a delightful twist on a classic dessert, perfect for the holiday season or any time you crave a cozy treat. The combination of rich, chewy brownies with the warm, spicy flavors of gingerbread is simply irresistible. The homemade Ermine Frosting adds a touch of elegance and a creamy texture that perfectly complements the dense brownies. This recipe is relatively easy to follow, making it a great option for both experienced bakers and beginners. The parchment paper lining ensures easy removal, and the detailed instructions guarantee a successful bake every time.
Serving Suggestions:
- Serve the brownies with a scoop of vanilla ice cream for a decadent dessert.
- Pair them with a warm cup of coffee or hot chocolate for a cozy treat.
- Garnish with a sprinkle of gingerbread spice or a dusting of powdered sugar for an elegant presentation.
- Cut into small squares and serve as part of a holiday dessert platter.
Tips:
- Ensure all ingredients are at room temperature for optimal mixing and texture.
- Do not overmix the batter, as this can result in tough brownies.
- Line the baking dish with parchment paper for easy removal of the brownies.
- Allow the brownies to cool completely before frosting to prevent the frosting from melting.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
- For a deeper gingerbread flavor, add an extra teaspoon of ground ginger to the brownie batter.
- If you don’t have gingerbread spice mix, you can use a combination of cinnamon, ginger, nutmeg, and allspice.
Preparation Time: 20 minutes
Cook Time: 28-33 minutes
Total Time: Approximately 1 hour (including cooling time)
Nutrition Information: (Per serving, approximate)
Calories: 350-400 kcal Protein: 4-5 g Sodium: 150-200 mg
Conclusion
These Frosted Gingerbread Brownies are a delightful and festive treat that combines the best of both worlds: the comforting richness of brownies and the warm, spicy flavors of gingerbread. With a creamy, homemade Ermine Frosting, these brownies are sure to impress your family and friends. Whether you’re baking for a holiday gathering or simply want a delicious dessert to enjoy at home, this recipe is a winner. The detailed instructions and helpful tips ensure a successful bake every time, making it a must-try for any baking enthusiast.
Questions and Answers:
Q1: Can I use a different type of flour? A: While all-purpose flour works best for this recipe, you can substitute with a 1:1 gluten-free flour blend if needed. Keep in mind that the texture may be slightly different.
Q2: Can I make the brownies ahead of time? A: Yes, you can bake the brownies a day ahead of time and store them in an airtight container at room temperature. Frost them just before serving for the best results.
Q3: Can I freeze the brownies? A: Yes, you can freeze the unfrosted brownies for up to 2 months. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw completely before frosting and serving.
Q4: What can I use if I don’t have molasses? A: If you don’t have molasses, you can substitute with dark corn syrup or honey, although the flavor will be slightly different.
Q5: Can I add nuts or chocolate chips to the brownie batter? A: Absolutely! Feel free to add chopped walnuts, pecans, or chocolate chips to the brownie batter for added texture and flavor. About 1/2 cup to 1 cup would be a good amount.
