Wednesday, June 4, 2014

Gingerbread Brownies

This recipe has the texture of brownies with the taste of gingerbread cake.  A delicious way to end supper.

Gingerbread Brownies

1 1/2 C. flour
3/4 C. sugar (I cut this down from the original recipe of 1 C. of sugar - I think it could be cut even further.)
1/4 C. unsweetened cocoa powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking soda
1/4 C. butter, melted
1/3 C. molasses
2 eggs

Grease a 13x9" pan.  In a large mixing bowl, combine flour, sugar, cocoa powder, spices and baking soda.  In a small bowl, combine melted butter, molasses and eggs.  Add to flour mixture, stirring until thoroughly combined.  Do not beat (the batter will be thick).  Spread in prepared pan.  Bake at 350 for 20-25 minutes or until center is softly firm to the touch.  Don't overbake.  Cool in pan on wire rack.  Cut into squares.

No comments: