Gingersnap Brownies
Dense and chewy like chocolate brownies, these delicious bars are packed with warm spice and molasses.
By Yankee Magazine|Oct 25 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanDense and chewy like chocolate brownies, these delicious bars are packed with warm spice and molasses.
Yield:
12 servingsIngredients
16 gingersnap cookies
2 cups all-purpose flour
1 cup granulated sugar
11⁄4 teaspoons ground ginger
11⁄4 teaspoons ground cinnamon
3⁄4 teaspoon cloves
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon table salt
3⁄4 cup vegetable oil
1⁄3 cup molasses
1 large egg
3 tablespoons water
Instructions
Preheat your oven to 350 °F and set a rack in the middle position. Line a 9-inch-square baking pan with parchment paper so that some of the paper hangs over two sides, like handles. Line the bottom of the pan with the gingersnap cookies, breaking them into smaller pieces as needed to fit.
Using a stand or handheld mixer, combine all the remaining ingredients in a large bowl and beat until evenly combined. Pour into the prepared pan and bake until the center is puffed and set and the brownies begin to pull away from the sides, 25 to 30 minutes. Remove from the oven and set the pan on a wire rack; when they have cooled, remove from the pan using the parchment handles.
I would assume ground cloves? The list of ingredients calls only for cloves. Someone will use whole cloves then complain about the recipe.
Lol yep
I am baking these now, and using ground cloves. They have been in the oven 30 min, and still not done, so time should be adjusted. They smell delicious!!!
I made this recipe for family over Christmas and it was a huge hit! The flavors were perfectly balanced, and the combination of the soft brownie with the crispy gingersnap was lovely. I will definitely be making these again!
Easily made vegan, today, I will make GF. A hit any way, everyone loves them.