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The Fewd Vault

Frosted Gingerbread Brownies

Frosted Gingerbread Brownies
I am Baker
Yield: 20 servings
Total Time: 2 hours
Categories: dessert

Ingredients

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

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

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

Instructions

Brownies

  1. Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper (you can also use a 9x13). Set aside.
  2. In a large bowl, combine butter and brown sugar. Stir well.
  3. Mix in eggs, molasses, and vanilla.
  4. In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt.
  5. Gradually stir the flour mixture into the butter and egg mixture until completely combined.
  6. Spread the batter evenly into the prepared pan, make sure it is even becuase it will not spread much on it's own. Bake for 28-33 minutes, or until the edges are set and the center is no longer jiggly.
  7. Allow brownies to cool completely before adding the frosting.

Frosting

  1. While brownies are cooling, prepare the Gingerbread Ermine Frosting. In a medium saucepan over medium heat, whisk together the milk and flour.
  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.
  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.)
  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.
  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.
  6. Switch to the whisk attachment. Add vanilla and mix on high for 7-8 minutes, or until the frosting is smooth and creamy.
  7. Spread the frosting over the cooled gingerbread brownies, slice, and serve.