Gingerbread Brownies

Rich, dark chocolate brownies with a hint of molasses and gingerbread spices and dark chocolate ganache glaze.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper; lightly butter parchment.Whisk or sift together flour, cocoa powder, spices, baking powder, and salt. Set aside.Combine butter and chopped chocolate in a saucepan. Stir over low heat until chocolate is almost melted. Remove from heat and continue to gently stir until smooth; the residual heat from the pan should be enough to melt the last few bits of chocolate.Whisk in granulated sugar until incorporated; batter will be slightly grainy and paste-like.Whisk in molasses, followed by eggs, one at a time, whisking completely after each one, until batter is smooth and shiny. Whisk in vanilla.Sprinkle dry ingredients over top of melted chocolate mixture and stir until just incorporated. Fold in chocolate chips. Spread into prepared pan, using an offsest spatula to smooth batter into corners.Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out mostly clean. Let cool on a wire rack.For glaze, place chopped chocolate in a medium heat-proof bowl. Warm cream in a small saucepan over low heat until it just starts to bubble around the edges, swirling occasionally to keep a skin from forming (do not let it boil). Pour over chopped chocolate and let sit for 30 seconds, then slowly start whisking in concentric circles starting in the center and moving outwards until the chocolate is completely melted. Whisk in butter, one cube at a time, until melted and smooth.Pour glaze over cooled brownies, spreading into a smooth even layer on top. Refrigerate until glaze is set, at least 1 to 2 hours, before slicing into squares. Brownies will keep in an airtight container for up to 5 days.

↑Support creators by visiting their site 😊