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Gingerbread Brownies

Monday, February 3, 2014

Mmm, two of my favourite things, together. Is there a difference between a dense, moist gingerbread, and brownies? Well, humour me, and pretend there is. I think these are the better for sitting overnight before you eat them. If you can stand to do that.

48 brownies

45 minutes - 20 minutes prep time


1 ¾ cups soft whole wheat flour
1 cup Sucanat or dark brown sugar
½ teaspoon salt
½ teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
¼ of a nutmeg, grated
2 teaspoons dried lemon zest
2 teaspoons dried orange zest
½ cup mild vegetable oil
½ cup fancy molasses
3 extra-large eggs
¼ cup finely chopped preserved ginger

Preheat the oven to 350°F. Line the bottom of a 9" x 13" baking pan with parchment paper, and butter the sides of the pan. 

Sift the dry ingredients into a mixing bowl. Mix the wet ingredients. Add the ginger to thedry ingredients, then mix in the wet ingredients.

Spread the batter evenly in the prepared pan and bake for 23 to 25 minutes – no more – until barely just firm in the middle. Let cool then cut into rectangles and remove from the pan.