Chocolate Gingerbread Brownies

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.

Chocolate Gingerbread Brownies

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Course: Dessert, Snack, Treats

Servings: 10

Author: Adapted from ATCO Blue Flame

Ingredients

• 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

Instructions

• 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.

Notes

For a thicker brownie use a 9 x 11 pan. Use a 9 x 13 pan to get a thinner brownie.