Gingersnap Brownies
Dense and chewy like chocolate brownies, these delicious bars are packed with warm spice and molasses.
Gingersnap Brownies
Photo Credit : Kristin Tieg | Food Styling by Liz NeilyDense and chewy like chocolate brownies, these delicious bars are packed with warm spice and molasses.
Yield:
12 servingsFor the bars
Ingredients
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.
For the drizzle
Ingredients
1 cup confectioners’ sugar
2 tablespoons milk
Instructions
To make the drizzle, whisk the confectioners’ sugar with the milk in a medium bowl until smooth. Drizzle over the brownies in a pretty pattern. Let the glaze set for 15 minutes, then cut into pieces and serve.
