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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
- 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 a large bowl, sift together cocoa powder, flour, salt, masala spice and cayenne.
- 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.
- Pour batter into an 8x8 baking pan that has been fitted with parchment on the bottom, greased well and floured.
- 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.