Fall

Spicy Ginger Beer Brownies

October  8, 2014
Author Notes

What's better than a fudgy, gooey brownie? How about one that also brings back memories of grandma's gingerbread. And then surprises your taste buds with a little cayenne kick. This is a super breezy recipe, with some fun complexity for the palate, without straying too far from the classic we all love. —Molly Damon

  • Makes 16 brownies
Ingredients
  • 1 cup Cocoa powder
  • 1/2 cup Flour of choice (I used a mix of all purpose and whole wheat)
  • 1 cup Granulated sugar
  • 1 cup Dark brown sugar
  • 2 eggs
  • 1 cup Unsalted butter, melted. (2 sticks)
  • 1 cup Reed's Ginger Beer
  • 1 teaspoon Masala spice (or whatever you have on hand-cinnamon, cardamom, etc)
  • 1/2 teaspoon cayenner pepper (I snuck a touch more in there...)
  • 1/4 teaspoon kosher salt
In This Recipe
Directions
  1. In a large bowl, sift together cocoa powder, flour, salt, masala spice and cayenne.
  2. In a medium sized bowl, whisk together the sugars, eggs and melted (and slightly cooled) butter. Slowly stir in the gingerbeer, as it will foam up quite a bit. Mix until all incorporated.
  3. Pour batter into an 8x8 baking pan that has been fitted with parchment on the bottom, greased well and floured.
  4. Bake at 325F for 45-55 min, or until a skewer comes out relatively clean and center no longer jiggles. Allow to cool in pan for at least 45 minutes before serving.

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