The Best Frosted Gingerbread Brownies: A Must-Have Holiday Dessert! 🎄🍪✨

When the air gets chilly and the holiday lights start twinkling, there is nothing quite like the aroma of ginger, cinnamon, and molasses wafting through the kitchen. 🏠🌬️ While we all love a classic chocolate brownie, these Frosted Gingerbread Brownies are a game-changer for your winter baking repertoire! ❄️🤎

Imagine a dessert that has the dense, fudgy bite of a traditional brownie but is packed with the deep, complex flavors of gingerbread. Then, top it off with a mountain of creamy, spice-infused frosting. It’s the kind of treat that makes you want to curl up by the fireplace with a hot cup of cocoa. ☕🔥

In this post, we’re diving deep into how to make these perfectly chewy bars, why molasses is the secret ingredient you can’t skip, and how to get that “bakery-style” thick frosting layer seen in the photo! 📸🍰

Why You’ll Love These Gingerbread Brownies 😍🙌

• The Texture: They aren’t cakey; they are dense, moist, and fudgy—just like a brownie should be! 🍫🚫

• The Flavor: A perfect balance of spicy ginger, warm cinnamon, and rich molasses. 🍯🍂

• The Frosting: A thick, buttery, and slightly spiced topping that cuts through the richness of the brownie. 🧈☁️

• Easy to Make: No rolling out dough or cutting out ginger-men shapes. Just spread, bake, and frost! 🥣✨

What You’ll Need: The Ingredients 🛒🍎

To get that perfect “I Am Baker” inspired look and taste, you’ll need a few pantry staples and some key holiday spices. 📦

For the Gingerbread Brownie Base:

• 1/2 cup unsalted butter (melted and slightly cooled) 🧈

• 3/4 cup packed light brown sugar (for that extra chew!) 🤎

• 1/4 cup granulated white sugar ⚪

• 1 large egg (at room temperature) 🥚

• 1/4 cup unsulphured molasses (the “soul” of gingerbread) 🍯

• 1 teaspoon pure vanilla extract 🍦

• 1 1/4 cups all-purpose flour 🌾

• 1 1/2 teaspoons ground ginger 🫚

• 1 teaspoon ground cinnamon 🪵

• 1/4 teaspoon ground cloves & 1/4 teaspoon ground nutmeg 🍂

• 1/2 teaspoon salt 🧂

• 1/4 teaspoon baking soda (just a pinch for lift) 🥨

For the Spiced Buttercream Frosting:

• 1/2 cup unsalted butter (softened to room temperature) 🧈

• 2 – 2 1/2 cups powdered sugar (sifted for smoothness) ☁️

• 1-2 tablespoons heavy cream or whole milk 🥛

• 1/2 teaspoon ground cinnamon 🪵

• 1 teaspoon vanilla extract 🍦

• A tiny pinch of salt 🧂

Step-by-Step Instructions: Baking the Magic 👩‍🍳🔥

Step 1: Prep Your Space 🏠

Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides. This makes it super easy to “lift” the brownies out for perfect slicing! 📏✨

Step 2: Mix the Wet Ingredients 🥣

In a large mixing bowl, whisk together the melted butter, brown sugar, and white sugar until well combined. Add the egg, molasses, and vanilla. Whisk vigorously until the mixture looks smooth and glossy. 🍯✨

Step 3: Add the Dry Ingredients 🌾

Sift in the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda. Use a rubber spatula to fold the dry ingredients into the wet ones. Pro Tip: Don’t overmix! Stop as soon as you see no more flour streaks to keep them fudgy. 🚫🌀

Step 4: Bake to Perfection ⏲️

Spread the thick batter evenly into your prepared pan. Bake for 20-25 minutes. You want the edges to be set, but the center to still be slightly soft. Overbaking will make them dry, and we want fudgy! 🍫🔥 Let them cool completely in the pan.

Step 5: Whip Up the Frosting ☁️

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time. Add the cinnamon, vanilla, and heavy cream. Beat on high for 2-3 minutes until it’s light, fluffy, and “cloud-like.” ☁️🥣

Step 6: The Grand Finale! 🎨

Once the brownies are stone-cold (very important so the frosting doesn’t melt!), spread that thick layer of buttercream over the top. Use a knife or offset spatula to create those beautiful swoops and swirls you see in the photo! 📸🍰

Expert Tips for the Best Results 🌟💡

• Cooling is Key: If you frost a warm brownie, you’ll end up with a melted mess. Patience is a virtue! 🧘‍♀️❄️

• The Molasses Matter: Use “Mild” or “Full Flavor” molasses. Avoid “Blackstrap” molasses as it is too bitter for this sweet recipe. 🍯🚫

• Clean Slices: For those perfect, sharp squares seen in the image, put the frosted brownies in the fridge for 30 minutes before cutting. Use a hot, dry knife for every single slice! 🔪🔥

• Spice it Up: If you love a spicy kick, add a pinch of black pepper or increase the ground ginger by half a teaspoon! 🌶️🫚

How to Store and Serve 🎁🍽️

These Frosted Gingerbread Brownies stay fresh and delicious for up to 4 days when stored in an airtight container at room temperature. If your kitchen is very warm, keep them in the fridge! 🧊📦

They are perfect for:

• Holiday cookie swaps 🍪👯‍♀️

• Christmas morning treats 🎄☀️

• Edible gift boxes for neighbors 🎁🏠