Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
Gingerbread Brownies, oh my! What could possibly be more “dessert-table worthy” than Gingerbread Brownies? I am pretty sure this is the-perfect-treat for this holiday season.
This dessert is named after the traditional brownie we all know and love so well – but it’s resemblance comes not exactly from the taste. In fact, there’s not even a gram of cocoa powder in these brownies.
These Gingerbread Brownies get their name because of their texture : moist, sticky and decadently fudge-like. Just exactly what I consider essential to a good brownie. The texture is certainly key – nothing will kill my brownie craving faster than a dry, cake-like texture.
Next let’s talk flavor. This spiced ginger, molasses brownie SCREAMS sweet winter comfort thanks to the perfect combinations of spices :: ginger, cinnamon + cloves. There’s no mistaking – this is gingerbread in the form of a brownie.
To accomplish this texture and flavor, here’s what I did ::
Combine the following ::
brown sugar + spices + crystalized ginger + softened butter + molasses + eggs and mix thoroughly. (The combination of molasses and brown sugar are the first in a list of steps that work to provide the perfect texture)
Next fold in flour, salt and chocolate chips. (The process of folding in the flour is the next essential step to ensuring that fudginess. Be sure NOT to over-mix — leave a few little pockets of flour)
Once you’ve poured the batter into a prepared & lined baking dish (I recommend stoneware or glass btw), bake for 38-45 minutes until the center is just set and no longer jiggly.
Allow the Gingerbread Brownies to cool for at least 10-15 minutes before serving.
Serve with homemade sweetened whipped cream, a simple sugar glaze or a dollop of quick cream cheese frosting (recipe included in the recipe card below).
The combination of warm winter spices and molasses does exactly what I want it to do. The first bite quickly directs my mind to visions of gingerbread men, family gathered ‘round and those beloved vintage Christmas carols playing in the background. The bits of crystalized ginger and dark chocolate chips are not only a little unexpected, they’re addictively tasty and perfectly balanced – neither overshadowing the other.
I don’t know about you, but I’ve just found my “go-to” recipe for the winter!
- 1 stick salted butter softened
- 1 c brown sugar packed
- 6 oz molasses
- 3 eggs large
- 1 t vanilla extract
- 1 t ground ginger
- 1 t ground cinnamon
- 1/2 t ground cloves
- 1/4 c crystalized ginger finely diced
- 1 c flour
- 1/2 t salt
- 6 oz dark chocolate chips
Cream Cheese Frosting (optional)
- 2 T salted butter softened
- 4 oz cream cheese softened
- 3 c powdered sugar
- 1 t vanilla
- 2-4 T cream
Preheat the oven to 350°F. Line an 8×8 or 9×9 baking pan with parchment paper or lightly spray with cooking spray.
In a medium mixing bowl, combine first 9 ingredients. Once evenly incorporated, fold in remaining 3 ingredients. Be sure not to over-mix the flour by leaving small pockets of flour in the batter (this is the secret step that ensures the perfect brownie texture).
Pour the batter into the prepared baking pan and bake for 38-45 minutes or until a toothpick comes out without batter sticking to it and the center is set.
Remove from oven and let brownies cool completely (or at east 10-15 minutes).
Once cooled, lift the brownies out of the pan using the parchment paper overhang and place on a cutting board. Slice into squares and frost, if desired.
Cream Cheese Frosting (optional)
Place butter and cream cheese in a medium bowl and cream with a hand mixer until fluffy.
Add powdered sugar and vanilla extract.
Thin to desired consistency with cream. Serve with Gingerbread Brownies.