Gingerbread Brownies
🍳 Cook: 20 min🍽️ Makes 24
Ingredients
| 1/4 cup | 60 ml | Butter |
| 2 | Eggs | |
| 1 1/2 cup | 360 ml | All-purpose flour |
| 1/2 tsp | 2.5 ml | Baking soda |
| 1/4 cup | 60 ml | Unsweetened cocoa powder |
| 1 cup | 240 ml | Granulated sugar |
| 1/2 cup | 120 ml | Dark chocolate chunks |
| 1 tsp | 5 ml | Ground cinnamon |
| 1 tsp | 5 ml | Ground ginger |
| 1/2 tsp | 2.5 ml | Ground cloves |
| 1/3 cup | 80 ml | Molasses |
| — | Confectioners' sugar for dusting |
Instructions
- Preheat oven to 350°F. Lightly grease bottom of a 13×9-inch baking pan with butter or shortening.
- In large mixing bowl, combine flour, sugar, cocoa powder, ginger, cinnamon, cloves and baking soda. Set aside.
- Melt butter in microwave-safe bowl. Add molasses and eggs to the melted butter.
- Add wet ingredients to flour mixture and stir just until blended. Fold in dark chocolate chunks.
- Spread batter in the prepared baking pan. Bake for 20 minutes. The center should be slightly firm to the touch.
- Cool completely, about 1 hour. Dust with confectioners' sugar and cut into 6 rows by 4 rows to make 24 brownies.
It's easy to turn this recipe into a holiday breakfast muffin. Spoon batter into paper-lined muffin cups until about 2/3 full. Then bake at 325°F for 20 minutes.