These gingerbread brownies are soft and delicious, the best parts of two fabulous treats combined into one.
Course: Dessert, Snack
Cuisine: American
Keyword: bars, brownies, gingerbread
Author: Beth Cato
Equipment
9x13 pan
aluminum foil
Ingredients
1 1/2cupsall-purpose flour
1/4cupDutch-processed cocoa powder sifted
1/2teaspoonsalt
1/2teaspoonbaking powder
1/4teaspoonbaking soda
4ouncessemisweet chocolate chopped or in chips
8Tablespoonsunsalted butter 1 stick
1Tablespoonground ginger
1cupbrown sugar packed
2large eggs room temperature
1/3cupunsulphured molasses
Instructions
Preheat oven at 325-degrees. Line 9x13 pan with foil and apply nonstick spray or butter to grease bottom and sides.
In a medium bowl, stir together flour, cocoa, salt, baking powder, and baking soda. Set aside.
In a microwave-safe bowl in the microwave or on the stovetop in a pot, melt together the chocolate and the butter. Stir in the ginger. Let set to cool for ten minutes, then stir again.
In a large mixing bowl, beat together brown sugar, eggs, and molasses. Mix in the chocolate. Stir in the dry ingredients until just combined. Pour batter into the prepared pan and even out.
Bake for 24 to 28 minutes. The middle should pass the toothpick test.
Let bars cool for several hours, speeding the process in the fridge if desired. Use the foil to lift the contents onto a cutting board for easy slicing. Store in a sealed container.