If you love the cozy flavor of gingerbread and the rich texture of brownies, these Frosted Gingerbread Brownies are the perfect dessert to make. They combine warm holiday spices with a soft, fudgy cocoa brownie base, then finish with a smooth cinnamon frosting for an extra layer of sweetness. The recipe on the page you shared is designed as a simple dessert for gatherings, with a yield of about 24 servings.
Why You’ll Love These Frosted Gingerbread Brownies
These brownies are special because they bring together two classic dessert ideas in one pan. You get the deep flavor of cocoa and the comforting taste of ginger, cinnamon, and nutmeg. The frosting adds a creamy finish that makes them feel festive and bakery-style without being difficult to prepare. The original recipe also suggests they can be made ahead, and that the flavor improves as they sit.
Ingredients
For the brownies
The recipe page lists the following brownie ingredients: 1 cup unsalted butter, 1 cup packed brown sugar, 1/2 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 cup cocoa powder.
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
For the frosting
The same page lists a simple frosting made with 1/2 cup softened unsalted butter, 2 cups powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon.
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Kitchen Tools You’ll Need
To make this recipe easily, you will need a mixing bowl, a whisk, a spatula, a 9×13-inch baking pan, parchment paper, and an oven preheated to 350°F (175°C), which matches the instructions on the source page.
Step-by-Step Instructions
Step 1: Prepare the pan and oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper so the brownies are easier to lift out after baking. This is the same setup recommended in the source recipe.
Step 2: Mix the wet ingredients
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until the mixture looks smooth and well blended. Add the eggs and vanilla extract, then whisk again until everything is fully combined and glossy. The original instructions mix the sugars with melted butter first, then add the eggs and vanilla.
Step 3: Combine the dry ingredients
In a separate bowl, whisk together the flour, ground ginger, ground cinnamon, nutmeg, baking powder, salt, and cocoa powder. This dry mixture is what gives the brownies their gingerbread-inspired flavor and chocolate richness.
Step 4: Make the batter
Gradually fold the dry ingredients into the wet ingredients. Mix only until everything is combined. Try not to overmix, because the source notes that gentle mixing helps keep the brownies soft and tender.
Step 5: Transfer to the pan
Pour the batter into the prepared pan and spread it evenly with a spatula so it bakes in an even layer. This helps the brownies cook uniformly from edge to center. The source recipe also recommends smoothing the top before baking.
Step 6: Bake
Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The source page lists a 30-minute cook time and gives the same doneness cue. Because ovens vary, start checking near the 25-minute mark.
Step 7: Cool completely
Remove the pan from the oven and let the brownies cool completely before frosting. The source specifically notes that cooling is important so the icing does not melt into the brownies.
Step 8: Make the frosting
In a medium bowl, beat the softened butter, powdered sugar, milk, vanilla extract, and cinnamon until the frosting is fluffy and smooth. The recipe page uses these exact frosting ingredients and suggests creaming them together until light and spreadable.
Step 9: Frost the brownies
Once the brownies are fully cool, spread the frosting evenly over the top. You can make the layer thin for a lighter finish or thicker if you want a more indulgent dessert. Then cut into squares and serve. The source recipe ends with frosting the cooled brownies and slicing them into portions.
Tips for the Best Frosted Gingerbread Brownies
The source page suggests a few helpful ideas: you can add chopped nuts or chocolate chips to the batter for extra texture, adjust the spice level to your taste, and even make the brownies a day ahead because the flavor improves over time. It also notes that room-temperature frosting ingredients help create a smoother result.
My best practical advice for this recipe is to keep the batter mixing gentle, watch the baking time closely, and never frost the brownies while warm. That will give you cleaner slices and a prettier finish.
How to Store Them
According to the recipe page, you can store these brownies in an airtight container at room temperature for up to five days, or refrigerate them for longer freshness. It also says they freeze well for up to three months if wrapped tightly.
Prep Time and Yield
The source page lists this recipe at 15 minutes prep time, 30 minutes cook time, 45 minutes total time, and approximately 24 servings.
Final Thoughts
Frosted Gingerbread Brownies are a delicious holiday dessert that feels both comforting and festive. The soft brownie base, the warm spice blend, and the sweet cinnamon frosting make them perfect for Christmas baking, winter parties, or simply enjoying with tea or coffee at home. Inspired by the recipe page you shared, this version keeps the same core ingredients and baking method while presenting it in a fresh blog-style format.