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Prep time
15 minutes
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Cook time
2 hours 40 minutes
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Makes
one 8" x 8" pan
Author Notes
A few years back, I had a craving for gingerbread, but wanted a bar - like a blondie - rather than a standard gingerbread with a cake-like crumb. I figured I'd substitute molasses for some of the sugar in a basic blondie, and add my favorite gingerbread spices. Then I stumbled on a “Molasses Brownie” recipe in the 1943 edition of "The Joy of Cooking". I like to add a bit of baking chocolate to my molasses cookies – not enough to notice a chocolate flavor, but enough to deepen the flavor and give it just the slightest bitter edge – so I played with the Mrs. Rombauer's Molasses Brownie recipe to create these gingerbread bars. I use less chocolate and a bit less molasses, substitute brown sugar for white and, of course, add ginger, cloves, and a good bit of nutmeg. I find cinnamon distracting in gingerbread, so I don’t use it here, but add some, of course, if you like. If you're thinking about using unsweetened chocolate, nota bene: it gives a bitter edge to the bars, as there's relatively little sweetener in the batter. Some people like that, others don't, so if you're baking these for a crowd, use a sweetened dark chocolate. When I'm feeling fancy, I use fruit brandy in the glaze which, with a bit of melted butter in it, ends up tasting all the world like hard sauce. (These also work well without any glaze at all.) Enjoy!! ;o) —AntoniaJames
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Ingredients
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½ cup unsalted butter (1 stick, or four ounces)
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1 ½ ounces dark, lightly sweetened chocolate (or unsweetened, for a more bitter edge)
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1/3 cup regular molasses (not light, not blackstrap)
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½ cup dark brown sugar
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2/3 cup all purpose flour
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1 ½ - 2 teaspoons ground ginger, to taste
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½ teaspoon freshly grated nutmeg
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Pinch of cloves
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½ teaspoon baking powder
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½ teaspoon salt
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½ teaspoon cinnamon (optional . . . I don’t use it)
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2 eggs
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1 teaspoon vanilla
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For the glaze
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½ cup confectioners’ sugar
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1 tablespoon unsalted butter, melted
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1 – 2 tablespoon apple brandy (or other brandy, or apple cider)
Directions
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Heat oven to 350 degrees. Generously butter an 8” x 8” baking pan.
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Melt the butter and chocolate together over low heat (or do what I do, which is to put them in a Pyrex one-cup measure and microwave at about 40% for 2 -3 minutes, stirring occasionally).
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Meanwhile, whisk together the dry ingredients.
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Put the melted chocolate and butter into a medium bowl with the molasses and brown sugar. Whisk well to blend. Add the eggs and vanilla; briskly whisk until thick and glossy, about a minute.
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Add the dry ingredients and stir just to combine. Do not overbeat.
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Pour the batter into the prepared baking dish and bake in the middle of the oven for about 30 minutes. Allow to cool in the pan.
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To make the glaze, press the confectioners’ sugar through a fine sieve to remove the lumps. Stir in the melted butter until you have a uniform paste. Add one tablespoon of the brandy, and stir well. Add the rest, a teaspoon or a two at a time, stirring well to incorporate, until you reach the desired consistency. I like it really thin so you just get a slick of sweet flavor across the top of the gingerbread. If you want a bit less brandy taste, dilute the brandy with water.
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Enjoy!! ;o)
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