: Frosted Gingerbread Brownies with Ermine Frosting

Make the Gingerbread Erming

1. While the brownies a

e Frostinre cooling, prepare the frosting. In a medium saucepan over medium heat, whisk together the milk and flour until smooth.

1. Continue cooking, whisking constantly, for 3–5 minutes until the mixture thickens significantly and takes on the consistency of thick pudding. It should coat the back of a spoon without dripping.
2. Remove the saucepan from the heat and transfer the mixture to a bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool completely to room temperature before proceeding.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed until very light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Add the cooled milk-flour mixture and gingerbread spice mix to the bowl. Beat on medium-high speed for another 2–3 minutes, or until the frosting becomes pale and whipped in texture.
5. Switch to the whisk attachment, add the vanilla extract, and whip on high speed for 7–8 minutes. The frosting should become silky smooth and airy, perfect for spreading.

Assemble & Serve

1. Spread the gingerbread ermine frosting generously over the fully cooled brownies. Use a spatula to create soft swirls or a smooth finish, depending on your preference.
2. Slice into squares using a warm knife for clean edges.
3. Serve immediately, or refrigerate for firmer bars. Bring to room temperature before serving for the softest texture.

*Note: If you don’t have a premade gingerbread spice mix, you can combine equal parts ground cinnamon, ginger, cloves, nutmeg, and a pinch of allspice.

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