The Best Gingerbread Brownies Ever — With Silky Gingerbread Ermine Frosting

YouTube Description (with Recipe Included) Get ready for the coziest dessert of the season! Today I’m making Gingerbread Brownies with Silky Gingerbread Ermine Frosting — a soft, warmly spiced brownie base topped with the most luxurious, fluffy frosting. These brownies are perfect for gatherings, gifting, or enjoying with a cup of coffee by the Christmas tree. I hope you love them as much as we did! Link to recipe: https://iambaker.net/frosted-gingerbread-brownies/?fbclid=IwY2xjawOnAPlleHRuA2FlbQIxMABicmlkETFlVVVzb1BrSW9LcjNxUGtWc3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHsnLc6u4U425CGtGHO2yc9GeqURTUhwccq5KgqCVeV36omulvyO0m18tvLgU_aem_WdYzRy6VYLV-xuUxhFWr7Q&brid=8AnLFR2DFy0qTUR1gCn2sQ 👇 Full Recipe Below 👇 Gingerbread Brownies (with notes on the changes I made with the frosting spice mix below) Ingredients: 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 Instructions: Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper. In a large bowl, combine melted butter and brown sugar. Stir well. Mix in eggs, molasses, and vanilla. In another bowl, whisk together flour, ginger, cinnamon, baking powder, and salt. Gradually stir the dry mixture into the wet ingredients until fully combined. Spread batter evenly in the prepared pan. Bake 28–33 minutes, or until edges are set and the center is no longer jiggly. Cool completely before frosting. Gingerbread Ermine Frosting Ingredients: 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* ( I just used 1/2 t. cinnamon, 1/4 t. ginger, 1/8 t. nutmeg, 1/8 t. allspice to save making all of the extra spice mix that I would likely never use) 1 teaspoon vanilla extract Instructions: In a medium saucepan, whisk together milk and flour over medium heat. Cook for 3–5 minutes, until thick like very thick pudding. Remove from heat and cool to room temperature. (Press plastic wrap on top to prevent skin from forming.) In a stand mixer with the paddle attachment, cream butter and brown sugar for 2–3 minutes until light and fluffy. Add the cooled milk mixture and gingerbread spice mix. Beat 2–3 minutes until fluffy, scraping sides as needed. Switch to the whisk attachment. Add vanilla and mix on high 7–8 minutes until smooth, light, and creamy. Spread generously over the cooled brownies. Slice and enjoy! The links below are affiliate links, which means I may earn a small commission if you purchase them—at no extra cost to you. I only share products I truly use and love: KitchenAid® 7 Quart Bowl-Lift Stand Mixer (they no longer have the same model of mixer that I have, but this one is similar in design) https://amzn.to/48RLi6M KitchenArt Baker’s Pro Adjust-A-Measure Set, 4-Piece, Satin- https://amzn.to/3XO5kda Brown Sugar Bear Light Brown Sugar Original Sugar Saver and Softener, Single- https://amzn.to/4oTLXdP Tried it out? I’d love to hear what you think! Drop a comment here or come say hi over on our Country Legacy Facebook page: https://www.facebook.com/CountryLegacy #gingerbreadbrownies #gingerbread #brownies #holidaybaking #christmasrecipes #christmasbaking #homemaking #homemaker #festivebaking #bakingfromscratch #easyrecipes #holidaydesserts #erminefrosting #gingerbreadfrosting #fromscratchbaking #christmasdesserts #cozyrecipes #winterbaking #homemadegoodness #bakedwithlove