Frosted Gingerbread Brownies

If there’s one dessert that feels like a warm blanket on a chilly day, it’s Frosted Gingerbread Brownies. Truly. These are the kind of brownies that make your kitchen smell like the holidays, your shoulders relax, and your family magically appear asking, “What are you baking?”

This recipe is especially perfect if you love the cozy flavor of gingerbread but want something a little softer, richer, and more indulgent than cookies. Between busy schedules, endless to-do lists, and that never-ending pile of laundry, these brownies are a sweet reminder that comfort food doesn’t have to be complicated.

Let’s bake something that feels like home.

Why You’ll Love These Frosted Gingerbread Brownies

First things first—these aren’t your average brownies. They’re tender, spiced just right, and topped with the silkiest gingerbread ermine frosting. If buttercream sometimes feels too sweet or heavy for you, ermine frosting is about to change your life.

Here’s why these Frosted Gingerbread Brownies deserve a permanent spot in your dessert rotation:

• Soft and cozy texture – Thanks to melted butter and brown sugar, every bite is moist and comforting.
• Perfectly spiced – Ginger, cinnamon, and molasses bring that classic gingerbread warmth without overpowering.
• Creamy frosting upgrade – The ermine frosting is light, smooth, and melts right into the brownie.
• Make-ahead friendly – Bake them today, enjoy them tomorrow (they’re even better after resting).

I love recipes like this because they feel special without asking too much of you—and that’s kind of my whole cooking philosophy.

Ingredients You’ll Need

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

*Gingerbread spice mix recipe is included near the end!

How to Make Gingerbread Brownies (Step-by-Step)

Step 1: Prep the Pan

Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper, letting a little hang over the sides. This makes lifting and slicing later so much easier.

Step 2: Mix the Wet Ingredients

In a large bowl, stir together the melted butter and brown sugar until smooth and glossy. Add the eggs, molasses, and vanilla, mixing until everything is well combined.

Step 3: Whisk the Dry Ingredients

In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and salt. This helps distribute the spices evenly—no one wants a pocket of pure ginger.

Step 4: Combine

Gradually stir the dry ingredients into the wet mixture. Go slow and mix just until combined. Overmixing can make brownies tough, and we’re aiming for tender and cozy here.

Step 5: Bake

Spread the batter evenly into your prepared pan. Bake for 28–33 minutes, until the edges are set and the center is no longer jiggly. A toothpick should come out with a few moist crumbs.

Let the brownies cool completely before frosting. I know it’s tempting, but trust me—this wait is worth it.

Making the Gingerbread Ermine Frosting (Don’t Skip This!)

If you’ve never made ermine frosting before, don’t worry. It’s simple, just a little different.

Step 1: Cook the Milk Mixture

In a medium saucepan over medium heat, whisk together the milk and flour. Cook for 3–5 minutes, whisking constantly, until thick like a very stiff pudding. It should coat the back of a spoon.

Remove from heat and let it cool completely. Cover with plastic wrap pressed directly on the surface so it doesn’t form a skin.

Step 2: Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the bowl as needed.

Step 3: Combine and Whip

Add the cooled milk mixture and gingerbread spice mix. Beat on medium-high for 2–3 minutes, until fluffy.

Switch to the whisk attachment, add vanilla, and whip on high for 7–8 minutes until smooth, creamy, and cloud-like.

Step 4: Frost and Slice

Spread the frosting evenly over the cooled brownies. Slice into 9 generous squares and serve.

Gingerbread Spice Mix (Quick Homemade Blend)

• 3 tablespoons ground cinnamon
• 2 tablespoons ground ginger
• 1 tablespoon ground nutmeg
• 1 teaspoon ground allspice
• ½ teaspoon ground cloves
• ½ teaspoon ground cardamom (optional)

Mix and store in an airtight jar. You’ll thank yourself later.

Helpful Baking Tips from My Kitchen

• Too thick frosting? Let the mixer run a bit longer—it usually smooths out beautifully.
• Want extra flair? Sprinkle a pinch of cinnamon or crushed gingersnap crumbs on top.
• Cut clean slices: Chill the brownies for 20 minutes, then use a warm knife.

One December, I made these during a week that felt like a marathon—school events, deadlines, zero breathing room. These brownies were the pause button I didn’t know I needed. Sometimes, dessert really does save the day.

FAQs About Frosted Gingerbread Brownies

A Sweet Ending Worth Savoring

These Frosted Gingerbread Brownies are everything I love about baking—simple steps, cozy flavors, and that moment when everyone gathers around the counter for “just one more bite.” Whether you’re baking for the holidays or just need a comforting dessert on a regular Tuesday, this recipe fits right in.

If you make them, I hope they bring a little calm, a little joy, and a whole lot of delicious to your table. Happy baking

More Cozy Treats to Try Next

If these Frosted Gingerbread Brownies hit the spot, there’s so much more cozy baking goodness you can enjoy next. This recipe was inspired by a classic version you’ll find over at Frosted Gingerbread Brownies from I Am Baker, and it pairs beautifully with other comforting, holiday-ready desserts already waiting for you here on the site. Whether you’re building a dessert tray or just planning your next baking day, these recipes keep that warm, festive feeling going strong:

• For another chocolatey holiday favorite, these Peppermint Brownies with Rich Chocolate Flavor are perfect when you want something festive and fudgy.
• If you love desserts that feel extra cozy and indulgent, this Slow Cooker Brownie Pudding That’s Warm and Gooey is pure comfort in every spoonful.
• Can’t get enough gingerbread spice? These Chewy Gingerbread Bars Perfect for the Holidays are soft, spiced, and ideal for sharing.
• And for a lighter, buttery contrast to rich brownies, these Cranberry Almond Shortbread Cookies for Christmas Baking are always a crowd-pleaser.

Each one brings that same homemade, feel-good vibe—perfect for slowing down, baking something special, and enjoying every bite.

Frosted Gingerbread Brownies

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• Author: Mounia
• Total Time: 50 minutes
• Yield: 9 brownies 1x

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Description

Soft, spiced Frosted Gingerbread Brownies topped with a creamy gingerbread ermine frosting. Cozy, rich, and perfect for holidays or anytime you crave warm gingerbread flavor.

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Ingredients

Scale 1x2x3x

Gingerbread Brownies

• 1 cup unsalted butter, melted

• 1 ½ cups light brown sugar, packed

• 2 large eggs, room temperature

• 2 tablespoons molasses

• 1 teaspoon vanilla extract

• 2 ½ cups all-purpose flour

• 1 tablespoon ground ginger

• 2 teaspoons ground cinnamon

• 1 teaspoon baking powder

• ½ teaspoon kosher salt

Gingerbread Ermine Frosting

• 1 cup whole milk

• 5 tablespoons all-purpose flour

• 1 cup unsalted butter, room temperature

• 1 cup light brown sugar, packed

• 1 teaspoon gingerbread spice mix

• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F and line a 9×9-inch baking pan with parchment paper.

2. In a large bowl, mix melted butter and brown sugar until smooth.

3. Add eggs, molasses, and vanilla; mix well.

4. In a separate bowl, whisk flour, ginger, cinnamon, baking powder, and salt.

5. Gradually stir dry ingredients into the wet mixture until combined.

6. Spread batter evenly into prepared pan.

7. Bake 28–33 minutes, until edges are set and center is no longer jiggly.

8. Cool brownies completely before frosting.

Frosting
9. In a saucepan over medium heat, whisk milk and flour until thick like pudding.
10. Cool completely with plastic wrap pressed on top.
11. Beat butter and brown sugar until fluffy.
12. Add cooled milk mixture and spice mix; beat until light.
13. Add vanilla and whip until smooth and creamy.
14. Spread frosting over cooled brownies, slice, and serve.

Notes

Let brownies cool fully before frosting to prevent melting.

Chill briefly for cleaner slices.

Store covered in the refrigerator up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 784 kcal
• Sugar: 62 g
• Sodium: 310 mg
• Fat: 44 g
• Saturated Fat: 26 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.5 g
• Carbohydrates: 92 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 145 mg