These Frosted Gingerbread Brownies start with my beloved gingerbread brownie base and get a decadent upgrade with an original, creamy gingerbread ermine frosting.The brownies are soft, tender, and perfectly spiced, while the frosting adds a silky, velvety layer that melts in your mouth.They’re the ultimate seasonal treat and a fun twist on classic gingerbread.

For more cozy gingerbread ideas, check out more of my favorite Gingerbread Recipes! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: Unsalted butter is melted before being combined with the brown sugar.This gives the brownies a slightly denser, fudgy texture and makes mixing easier since you don’t need a mixer.If using salted butter, reduce the added salt slightly.

This is the same method I use for my Blondie recipe.Brown Sugar: Only light brown sugar is used (no granulated sugar).It adds a rich, caramel-like sweetness with a subtle molasses note.

Dark brown sugar can be substituted, but it will change both flavor and texture slightly.Molasses: A signature ingredient in gingerbread recipes.Look for unsulphured molasses; it’s richer, thicker, and sweeter than sulphured, and made from mature sugarcane with fewer preservatives.

Avoid substituting blackstrap molasses unless the recipe specifically calls for it.Eggs: Use room-temperature eggs so they incor

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