In case you missed the first five posts (Quick and Easy Spicy Pumpkin Butter, Pumpkin Pecan Streusal Bars, Old-Fashioned Molasses Candy, Mary Jane Peanut Butter and Molasses Cookies, and Shoofly Pie), it’s Molasses Marathon here on the blog. This is recipe #6.
Towards the end of the week, I was getting a little tired of molasses. I wanted some chocolate, so I decided to just combine the two! Why not?? These brownies are basically a chocolate gingerbread with frosting. Spreading the frosting over the hot brownies lets the frosting soak down into the brownies…omg…it’s pretty amazing! 😉 It’s like texas sheet cake with a hint of gingerbread, and the gingerbread flavor is definitely secondary to the chocolate flavor – as it should be =). Ooey, gooey, and delicious! Enjoy!
Chocolate Gingerbread Brownies
For the brownies:
1/2 cup butter, melted
1/2 cup light brown sugar
1/3 cup molasses
1/2 cup baking cocoa
2 eggs
1 tsp vanilla
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
For the icing:
1/4 cup butter
3 tbsp cocoa powder
3 tbsp milk
2 cups powdered sugar
1. Preheat oven to 350 degrees. Spray 9×13 pan with cooking spray.
2. Combine butter, brown sugar, molasses and cocoa in medium bowl. Whisk until smooth. Add eggs one at a time. Mix until combined. Stir in vanilla.
3. In a smaller bowl, whisk together all of the dry ingredients, and then add to the butter mixture and mix until combined and smooth. Pour into prepared pan, and bake in the oven for about 10 to 15 minutes. When you insert a toothpick to test to see if they are done, there should be some moist crumbs on it – don’t bake till the toothpick comes out clean or they will be too done.
4. While brownies are baking, prepare icing. Combine butter, cocoa powder, and milk in small sauce pan and bring to a boil. Remove from heat and whisk in powdered sugar. Spread over hot brownies.
