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Gingerbread Brownies (International) — Recipe | Foodgeist

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Gingerbread Brownies

🍰dessert·Internationalhard

Gingerbread Brownies

Name: Gingerbread Brownies
Cuisine: International
Ingredients: Nonstick vegetable oil spray; 2 1/4 cups sugar; 1 1/2 cups unsweetened cocoa powder; 1 teaspoon kosher salt; 1 cup (2 sticks) unsalted butter; 4 large eggs; 3 tablespoons molasses (not robust/blackstrap); 2 teaspoons vanilla extract; 1 cup all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon baking powder; 1/2 teaspoon ground cloves

Ingredients

Nonstick vegetable oil spray

2 1/4 cups sugar

1 1/2 cups unsweetened cocoa powder

1 teaspoon kosher salt

1 cup (2 sticks) unsalted butter

4 large eggs

3 tablespoons molasses (not robust/blackstrap)

2 teaspoons vanilla extract

1 cup all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon baking powder

1/2 teaspoon ground cloves

Method

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1.
Place a rack in center of oven; preheat to 350°F. Coat a 9x9" baking pan with nonstick spray. Line pan with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Coat parchment with nonstick spray. Whisk sugar, cocoa powder, and salt in a large bowl. Melt butter in a medium heatproof bowl in the microwave or in a medium pot over medium heat. Immediately add hot butter to sugar mixture and stir with a wooden spoon or rubber spatula until smooth. Add eggs one at a time, stirring vigorously with spoon or spatula after each addition, until batter is thick, shiny, and smooth. Stir in molasses and vanilla. Using a sifter or fine-mesh sieve, sift in flour, cinnamon, ginger, baking powder, and cloves. Stir until well incorporated, then beat vigorously for 40 strokes. Transfer batter to prepared pan; smooth top. Bake brownie until top is firm to the touch, edges are set, center is moist but not uncooked, and a tester or paring knife inserted into the center comes out with moist crumbs (not runny batter) attached, 25-25 minutes. Transfer to a wire rack and let brownie cool completely in pan. Using parchment overhang, lift brownie out of pan and transfer to a cutting board. Cut into 16 squares.