A fusion of chocolate and spices, these Gingersnap Molasses Brownies are sure to be a new staple in your fall routine!
If you know me, you know that I LOVE brownies. I always have at least 1 box of brownie mix in my cabinets. In an ideal world, I would eat a brownie every day for the rest of my life. I even joke with my boyfriend, “I love you more than brownies.”
Brownies are my best friends… when it comes to dessert, that is.
So now that it’s fall again (September 16th? Where has the month gone?!), I’m more than ready to get back into brownie blogging. I’m kicking off the 2015/2016 Brownie Season with Gingersnap Molasses Brownies.
Here’s what I’m talking about: a mash up between gingersnap molasses cookies and a rich brownie. It’s all the flavors of GSM, but in fudgy chocolate form. Gahhhh.
And to spice things up, we’re using fresh grated ginger. It gives the brownies an all-over ginger taste that you can smell from across the kitchen.
Then there’s the molasses. The familiar warmth is accentuated with a dash of cinnamon. The result is a decadent, chewy texture that will have you cutting little slivers out of the brownie pan (it’s just a touch-up job, right? Just gotta cut this liiiiittle piece off).
As much as I’m a plain and simple brownie girl, these babies give my Better Than Boxed Brownies a run for their money.
Oh, what I’d give for fall to be a never-ending season full of sweaters, 60° weather, and spiced treats.
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Gingersnap Molasses Brownies
- 3/4 cup unsalted butter
- 3/4 cup sugar
- 3/4 cup dark molasses
- 6 oz bittersweet chocolate, chopped
- 2–3 large eggs, room temperature*
- 1/3 cup fresh grated ginger
- 1 cup plus 2 tablespoons all-purpose flour
- 6 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped bittersweet chocolate, optional
- Preheat oven to 350°F. Grease and line a 9″x9″ glass pan with parchment paper. Set aside.
- In a microwave-safe bowl, melt the butter. Remove from microwave, stir in sugar and molasses, and melt again for 30 seconds. Stir again and melt once more, this time for 60 seconds. You want the sugars and butter to bubble up slightly, but not burn. This amount of time should do the trick.
- Remove mixture from microwave and stir in bittersweet chocolate. This should melt the chocolate completely. If it doesn’t, put it in the microwave for another 15 seconds. Allow to cool slightly before whisking the eggs and fresh ginger.
- In a large bowl, mix the dry ingredients, then pour in the wet ingredients, mixing only until combined.
- Toss in an extra 1/2 cup bittersweet chocolate, if you’d like.
- Pour batter into prepared pan. Bake for 45 minutes, or until a knife inserted in the center of the brownies comes out mostly clean (a little batter is fine, it will turn into delicious fudgyness). Allow to cool for 15 minutes before removing from pan and cutting into 9 large squares.
*For fudgier brownies, use 2 eggs. For cakier brownies, use 3 eggs