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Frosted Gingerbread Brownies

Experience the cozy embrace of ginger and sugar with these chewy and fudgy brownies, perfect for festive gatherings or solo indulgence.
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 1 cup unsalted butter, melted Make sure it's fully melted but not sizzling.
  • 1.5 cups light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract Double down on deliciousness!
  • 2.5 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 0.5 teaspoon kosher salt
  • 1 cup whole milk
Frosting Ingredients
  • 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 9x9 inch baking dish with parchment paper.
  2. In a large bowl, combine the melted butter and packed brown sugar. Mix in eggs, molasses, and vanilla.
  3. In a separate bowl, whisk together flour, ginger, cinnamon, baking powder, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
Baking
  1. Spread the batter into the prepared pan.
  2. Bake for 28-33 minutes until aromatic and a toothpick comes out with a few moist crumbs.
  3. Let the brownies cool in the pan.
Frosting Preparation
  1. In a saucepan, combine milk and flour. Cook over medium heat until thickened, then let cool.
  2. Cream room temperature butter and brown sugar until light and fluffy.
  3. When the milk mixture has cooled, incorporate it along with the gingerbread spice mix. Beat until smooth.
  4. Add in more vanilla extract for enhanced flavor.
Serving
  1. Frost the cooled brownies, slice them into squares, and serve warm, chilled, or at room temperature.

Notes

Store leftovers in an airtight container on the countertop for up to three days or in the fridge for up to a week. Can freeze in an airtight container for up to three months.