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
Flour of choice (I used a mix of all purpose and whole wheat)
Dark brown sugar
Unsalted butter, melted. (2 sticks)
Reed's Ginger Beer
Masala spice (or whatever you have on hand-cinnamon, cardamom, etc)
cayenner pepper (I snuck a touch more in there...)
In This Recipe
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.