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Fun with Brownies
These fantastic Whole Wheat Gingerbread Brownies are the result of what I like to call kitchen shenanigans. I know not everyone regards cooking and baking quite the same way that I do. To me, it’s an adventure. The only limit is my imagination. Well, total failure is a bit of a limiter, but we don’t need to talk about that right now, do we?
What if I sub in whole wheat flour? It will be nuttier, richer, and maybe a little more dry, because whole wheat flour is denser than all-purpose. Can’t have dry brownies though, can we? How about some molasses to make them more moist? And, if I’m using molasses, why not some warm spices, like … gingerbread? We do love those flavors, similar to this Summer Squash Gingerbread Loaf, and who doesn’t love Brownies?
I tried it out, and it was SO good. No recipe goes on here on the blog without a few trials, and a bit of tweaking, so several batches later, here we are, with a very rich, moist brownie with the kick of gingerbread and lots of warm spices shining through. And, just for fun – some melted chocolate on top!
Whole Wheat Gingerbread Brownies
- Set of baking dishes -this is an economical set, in case you don't have any
- 4 ounces butter
- 1/2 cup light brown sugar
- 1/3 cup molasses
- 1/2 cup baking cocoa
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/3 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 cup dark chocolate chips
- Preheat the oven to 350° and generously butter an 8 x 8 inch pan, or equivalent. [see notes]
- Melt the butter in a 2 or 3 quart saucepan on a low flame, or in a medium glass bowl in the microwave.
- Remove the butter from the heat and stir in the brown sugar and molasses.
- Stir in the cocoa. I prefer a wooden spoon for this. Combine until very smooth.
- One at a time, mix in the eggs, combining thoroughly.
- Stir in Vanilla
- Whisk together the dry ingredients.
- Stir the dry ingredients into the chocolate mixture, just until combined. Do not overmix.
- Spread the batter evenly in the prepared pan.
- Bake in the oven for about 20 to 25 minutes. When you insert a toothpick to test to see if they are done, there should be some moist crumbs on it – don’t bake till the toothpick comes out clean or they will be too done.
- Remove pan from oven and place on a cooling rack.
- Immediately, sprinkle on the cocolate chips. In a couple minutes they will melt and get shiny - spread the melted chips evenly over the brownies.
- You can cut and serve them warm in 10 to 15 minutes, or let them cool completely and then cut. Store tightly covered for a couple days on the counter, or up to a week in the refrigerator.
This is such a great recipe for fall – all those spices and you can’t go wrong with brownies, can you? Especially not with Whole Wheat Gingerbread Brownies!
These will keep nicely in a sealed container on the counter for a few days, but if you plan to keep them longer than that, I would stick them in the fridge. They can be frozen as well, but leave off the chocolate chip topping until after you thaw them out – just melt the chips in the microwave or in a dish over a pan of simmering water. Then, spread them on the brownies before cutting.