I seemed to be a on a gingerbread kick this past Fall. Since finding a flavour combination we all love in these Five Spice Ginger Cookies, I have had so many food ideas in my head that I want to start testing. But as it goes we are at the end of the year, well, we were yesterday when I started this post, and with the craziness of getting our seafood feast ready for last evening, it didn’t get posted.
Today is a new day, and a new year full of hope and happiness. The recipe is up and I wish all of you a very Happy and Healthy New Year!
Monday night some friends and I gathered later in the evening to celebrate a birthday with a few glasses of wine. Most of the ladies there as far as I know are transplants, meaning we all come from other Provinces in Canada and have no immediate family here in Calgary. I am grateful for these friends to share life’s ups and downs with when needed. A couple hours out with the girls to just chat, enjoy some bits n bites, some wine and good company always soothes the soul.
And true to form I can’t just show up at a gathering, as simple as it is, without some form of food (and wine) in hand. Last night was the perfect night to test out a few recipes on said friends, who admit they are willing guinea pigs who love to try my food. Rave reviews on these brownies and here is the recipe.
Made a couple days prior and dusted with icing sugar upon serving, these brownies are a moist, flavourful and sinfully delicious bite. I could have iced these brownies, but I felt they had enough flavour to stand alone and nobody noticed the lack of icing.
Omit the cocoa powder and you have an equally delicious Gingerbread Brownie, minus the chocolate.
- 2 cups flour
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 2 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 2 eggs
- 1/2 cup butter melted
- 3/4 cup molasses
- 1/2 cup milk
- 1 tsp vanilla
- 1/4 cup water
- 1 cup chocolate chips
- 1/2 cup candied ginger chopped
- icing sugar
- Preheat oven to 325.
- Combine flour through nutmeg in a large bowl.
- In a smaller bowl whisk together eggs, butter, molasses, milk, vanilla and water.
- Pour egg mixture into flour mixture and stir until combined.
- Fold in chocolate chips and candied ginger.
- Pour batter into parchment paper lined 9x11 or 9x13 baking pan and spread evenly.
- Bake for approximately 50 minutes or until inserted toothpick comes out clean.
- Cool in pan on rack.
- Remove brownies from parchment paper, slice and sprinkle with a dusting of icing sugar just before serving.