Another new recipe for me today and another winner! #tiktokthanksgivingcontest #thanksgivingdessert #gingerbread Gingerbread Brownies with Gingerbread Ermine Frosting Original recipe by I Am Baker. Note: The only changes I made to the original recipe were using salted butter instead of unsalted butter and increasing the salt to 1 teaspoon in the brownies. Gingerbread Brownies Ingredients 1 cup (2 sticks) salted butter, melted 1 1/2 cups light brown sugar, packed 2 large eggs, room temperature 2 tablespoons molasses 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon salt Gingerbread Ermine Frosting Ingredients 1 cup whole milk 5 tablespoons all-purpose flour 1 cup (2 sticks) salted butter, room temperature 1 cup light brown sugar, packed 1 teaspoon gingerbread spice mix (recipe below) 1 teaspoon vanilla extract Directions Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper and set aside. In a large bowl, mix melted butter and brown sugar together until well combined. Add eggs, molasses and vanilla and mix until smooth. In a separate bowl, whisk flour, ginger, cinnamon, baking powder and salt together. Gradually add dry ingredients to wet ingredients and mix until fully combined. Spread batter evenly into prepared baking dish. Bake for 28-33 minutes or until the edges are set and the center is no longer jiggly. Allow brownies to cool completely before frosting. While brownies are cooling, make the frosting. In a medium saucepan over medium heat, whisk milk and flour together. Cook for 3-5 minutes, whisking constantly, until mixture is smooth and thick like pudding. Remove from heat and allow to cool completely to room temperature. Press plastic wrap directly onto the surface to prevent a skin from forming. In a large bowl, cream softened butter and brown sugar together for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl as needed. Add cooled milk mixture and gingerbread spice mix. Beat on medium-high speed for 2-3 minutes until light and fluffy. Switch to a whisk attachment, add vanilla and whip on high for 7-8 minutes until frosting is smooth and creamy. Spread frosting evenly over completely cooled brownies. Slice and serve! Homemade Gingerbread Spice Mix 3 tablespoons ground cinnamon 2 tablespoons ground ginger 1 tablespoon ground nutmeg 1 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground cardamom (optional) - @meandcharlee_talkin