Frosted Gingerbread Brownies | Spiced Holiday Dessert

By :

Jake

January 1, 2026

Hero shot of frosted gingerbread brownies with dense spiced brownie base and smooth white frosting.

When the weather cools and your kitchen smells like cinnamon, you know you’re baking something special. These Frosted Gingerbread Brownies mix the dense, chewy comfort of brownies with the nostalgic spice of classic gingerbread. Each bite tastes like a warm December evening—sweet, buttery, and full of love.

Why You’ll Love These Frosted Gingerbread Brownies

Frosted gingerbread brownies served on a white plate with thick spiced base and creamy white frosting.

This dessert is a sweet balance of cozy and bold. It’s everything you love about brownies with the warmth of holiday spices baked in.

Perfectly soft and chewy texture
Deep molasses flavor and golden edges
Frosting adds sweetness without overpowering
Easy ingredients you already have at home
Freezes well for make-ahead treats
A holiday bake that feels like a hug

I grew up watching my mom turn her food truck into a “cookie lab” every December. The smell of ginger and sugar filled the air while I helped stir batter. These brownies are my modern take on those memories—a little rustic, a lot comforting, and perfect for sharing with family.

Ingredients You’ll Need

You only need a few pantry staples to bring these spicy, buttery brownies to life.

Main 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 (for that signature gingerbread flavor)
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

Optional Add-Ons Or Substitutes

Add ½ teaspoon nutmeg or allspice for deeper warmth
Substitute half the butter with coconut oil for a lighter twist
Add white chocolate chips for sweetness contrast
Use dark brown sugar for a stronger molasses note
Top with cream cheese frosting for tang
Sprinkle with crushed gingersnaps for texture

Step-By-Step Instructions

Whole tray of frosted gingerbread brownies with smooth white frosting and dense gingerbread base.

This recipe follows my favorite baking rhythm—melt, mix, bake, and frost. Simple steps, delicious results.

Preheat Oven: Set to 350°F (175°C). Line a 9×13-inch pan with parchment paper. (Makes it easier to lift the brownies out.)
Mix Wet Ingredients: In a large bowl, whisk melted butter, brown sugar, eggs, molasses, and vanilla until smooth and glossy.
Add Dry Ingredients: In another bowl, whisk flour, ginger, cinnamon, baking powder, and salt.
Combine: Gradually add dry mix to wet mix until just combined. (Don’t overmix—keeps the brownies tender.)
Bake: Spread batter evenly in pan. Bake 25–30 minutes, until the edges are set and the center is soft.
Cool Completely: Let cool fully before frosting—trust me, patience makes the texture perfect.
Frost & Decorate: Spread your favorite frosting evenly. Try vanilla buttercream or cream cheese frosting. Add a sprinkle of cinnamon or crushed cookies for extra charm.

Quick reminders:

Don’t overbake; the center should look slightly underdone.
Use room-temperature eggs for smooth mixing.
Always cool before frosting to avoid melting.
Slice with a warm knife for clean edges.

Expert Tips For Success

Macro close-up of frosted gingerbread brownies showing dense crumb and smooth white frosting.

Getting bakery-quality texture is all about small adjustments.

Measure flour accurately; too much makes them dry.
Chill the batter 10 minutes before baking for denser texture.
Mix just until combined—never overmix.
Use unsalted butter to control salt levels.
Frost when fully cooled for a clean layer.
Dust with powdered sugar for quick presentation.
Store frosted brownies in the fridge for longer freshness.

If you love this cozy flavor combo, you’ll also enjoy my Fire-Kissed Cinnamon Glass Candy for another nostalgic treat.

Serving Suggestions

These brownies are a perfect blend of comfort and celebration.

Serve warm with a scoop of vanilla ice cream
Pair with hot cocoa or spiced chai
Sprinkle with cinnamon sugar before serving
Top with Sweetened Condensed Milk Snowballs for a dessert platter
Add a drizzle of caramel or honey for extra shine
Ideal for gift boxes and holiday parties

They look beautiful on dessert boards, especially next to Fruitcake Shortbread Cookies and Lemon Custard Cake for festive color contrast.

Storing And Reheating

Frosted Gingerbread Brownies store beautifully and hold their flavor for days.

How To Store It

Store at room temperature up to 2 days, covered
Refrigerate in airtight container up to 5 days
Separate layers with parchment if stacking
Freeze (unfrosted) for up to 2 months
Thaw overnight in fridge before frosting

How To Reheat It

Serve chilled or room temperature for best texture
Warm individual pieces 10–15 seconds in microwave
Avoid oven reheating—it can dry the edges
Add fresh frosting if reheated
Sprinkle with sugar to refresh appearance

They taste just as rich on day three as fresh out of the oven.

Estimated Nutrition (per serving)

Frequently Asked Questions

Can I make these brownies without frosting?

Yes! They’re delicious plain or dusted with powdered sugar.

What kind of molasses should I use?

Use unsulphured molasses for deep, sweet flavor—avoid blackstrap, which can be too bitter.

Can I make them gluten-free?

Yes, swap flour for a 1:1 gluten-free blend. Texture remains chewy and moist.

Final Thoughts

Frosted Gingerbread Brownies remind me why baking feels like therapy—sweet, warm, and nostalgic. Every pan fills your kitchen with cozy holiday energy and every bite tells a story of home and comfort.

Bake until just set for perfect chew
Frost only when cooled
Share with someone you love—food always tastes better that way

And if you love this balance of spice and sweetness, try my Creme Brulee Donuts next. They’re another soft, creamy dessert that makes every day feel festive.

Jake