gingerbread brownies

key adaptation from bon appetit july '09

gingerbread isn't just for holidays anymore. 

ingredients:

• 2 cups all-purpose flour

• 2 tsp ground ginger

• 1 tsp cinnamon

• 1/4 tsp nutmeg (preferably freshly ground nutmeg)

• 1/4 tsp cloves

• 1/2 tsp baking soda

• 1/2 tsp salt

• 10 tbsp unsalted butter (1 1/4 cups), room temp

• 3/4 packed dark brown sugar

• 6 tbsp sugar (plus extra for sprinkling on top)

• 2 large eggs, room temp

• 1/4 cup Steen's homestyle unsulfured dark molasses

1. preheat oven 350 degrees. butter and flour a 10" x 8" x 1" baking dish.

2. place 2 cups flour in medium bowl and reserve 2 tbsp flour and set aside.

3. add spices, baking soda, salt to flour in medium bowl and whisk to blend.

4. using electric mixer, beat butter, brown sugar, and 6 tbsp sugar in large bowl until light and fluffy.

5. beat in eggs one at a time, then molasses. 

6. add dry ingredients to butter mixture and beat to blend.

7. spread batter evenly in prepared pan.

8. carefully sift remaining 2 tbps flour evenly over batter, then sprinkle with desired amount of sugar....2 - 4 tbsp. 

9. bake gingerbread brownies until golden brown and tester inserted into center comes out clean about 22 mins.

10. cool completely in pan on cooling rack.

11. cut gingerbread crosswise into 4 strips, then cut each strip into 3 pieces.

serving suggestion:

these would be super delicious served as ice cream sandwiches. stay tuned for an update on the results. 

shopping note:

steen's homestyle molasses can be purchased at surfas in culver city.