To get into the season, I decided to make gingerbread inspired desserts. My first item was a gingerbread brownie recipe that I came across. It is quite easy and not a whole lot of mess. I should also mention it is more of a cake brownie than a fudge brownie.
Ingredients:
1 3/4 cups flour
3/4 cup sugar
3/4 cup brown sugar
1/4 cup cocoa powder (Droste Cocoa is my favorite)
1 to 1 1/2 tps ground ginger (depending on how sharp you prefer it)
1 1/2 tsp cinnamon
1 tsp salt
1/4 tsp ground clove
12 tbsp butter, unsalted (melted and cooled)
1/2 cups molasses
1/4 cups milk
1 egg
1 1/2 tps baking soda and 1/4 cup of boiling water
8 ounces semisweet chocolate chips
Directions:
Butter (or oil) and flour a 9 x13 pan and preheat oven to 325 degrees.
In a large bowl, combine the flour, both sugars, salt, cocoa powder, and spices. Create a well in the center of the dry ingredients.
In a separate bowl, mix together the butter, molasses, milk and egg. Once well mixed, add this to the dry ingredients. Combine until all the dry is mixed in. Then add the boiling water/baking soda mixture to the batter. Again, mix until well combined. Add the chocolate chips.
Pour batter into the prepared pan and bake for approximately 45 minutes, or until your toothpick inserted in the center comes out clean.
Cool and then cut into pieces.
(the original recipe can be found here, but I tweaked it a bit to reduce the ginger and egg content).
