Whole Wheat Gingerbread Brownies
Delicious Fall Flavors in this easy recipe
Servings: 9 Brownies
Equipment
- Set of baking dishes -this is an economical set, in case you don't have any
Ingredients
- 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
Instructions
- 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.