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Lawrence D. Smith

Gingersnap Molasses Fudge Brownies

These Gingersnap Molasses Brownies combine bittersweet chocolate, dark molasses, fresh ginger, cocoa powder, and cinnamon for a rich, fudgy dessert with a warming spice flavor. Customize the texture by choosing two eggs for extra fudginess or three for a cakier finish, and add chopped chocolate for even more chocolatey goodness.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 9 Brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup unsalted butter
  • 3/4 cup sugar
  • 3/4 cup dark molasses
  • 6 oz bittersweet chocolate chopped
  • 2 –3 large eggs at room temperature
  • - Use 2 eggs for fudgier brownies or 3 eggs for a cakier texture.
  • 1/3 cup freshly grated ginger
  • 1 cup plus 2 tablespoons all-purpose flour
  • 6 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped bittersweet chocolate optional

Equipment

  • 9 × 9-inch glass baking pan
  • Parchment paper
  • Microwave-safe bowl
  • Large mixing bowl
  • Whisk
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Grater for fresh ginger
  • Toothpick or knife for checking doneness
  • Cooling rack (optional)

Method
 

  1. Prepare the Baking Pan: Preheat the oven to 350°F. Grease a 9 × 9-inch glass baking pan, then line it with parchment paper. Set the prepared pan aside.
  2. Melt the Butter: Place the butter in a microwave-safe bowl and heat until melted. Remove the bowl from the microwave, then stir in the sugar and dark molasses.
  3. Heat the Butter Mixture: Return the bowl to the microwave and heat for 30 seconds. Stir, then microwave for another 60 seconds. The mixture should bubble slightly around the surface, but take care not to let it burn.
  4. Add the Bittersweet Chocolate: Remove the bowl from the microwave and immediately stir in the 6 ounces of chopped bittersweet chocolate.
    Continue stirring until the chocolate melts completely. If a few pieces remain unmelted, microwave the mixture for an additional 15 seconds and stir again.
  5. Cool the Chocolate Mixture: Allow the melted chocolate mixture to cool slightly before adding the eggs. This helps prevent the eggs from cooking when they are incorporated.
  6. Incorporate the Eggs and Ginger: Whisk in 2 or 3 room-temperature eggs, depending on your preferred brownie texture. Add the freshly grated ginger and mix until evenly incorporated.
  7. Combine the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, cinnamon, and salt. Stir until the dry ingredients are evenly distributed.
  8. Mix the Brownie Batter: Pour the chocolate mixture into the bowl of dry ingredients. Stir just until everything is combined, avoiding unnecessary mixing.
  9. Add the Optional Chocolate: Fold in the additional 1/2 cup of chopped bittersweet chocolate if desired, distributing the pieces throughout the batter.
  10. Fill the Baking Pan: Transfer the brownie batter to the prepared 9 × 9-inch glass pan. Spread it into an even layer.
  11. Bake the Brownies: Place the pan in the preheated 350°F oven and bake for 45 minutes. Check the center by inserting a knife; it should come out mostly clean. A little moist batter is acceptable because it helps maintain the brownies' fudgy texture.
  12. Cool the Brownies: Remove the pan from the oven and let the brownies cool for 15 minutes before removing them from the pan.
  13. Slice and Serve: Cut the brownies into 9 large squares and serve.

Notes

  • Egg quantity: Use 2 large eggs for a denser, fudgier texture or 3 large eggs for a slightly cakier result.
  • Chocolate selection: Bittersweet chocolate provides a deep chocolate flavor that balances the sweetness of the molasses.
  • Fresh ginger: Grate the ginger freshly to distribute its bright, spicy flavor throughout the batter.
  • Optional chocolate pieces: Add the extra 1/2 cup of chopped bittersweet chocolate for additional chocolate pockets in the finished brownies.
  • Avoid overheating: Heat the butter, sugar, and molasses mixture carefully. It should bubble slightly without burning.
  • Mix gently: Stir the wet and dry ingredients only until combined to help preserve the brownies' rich, tender texture.
  • Check for doneness: The center should yield a knife that comes out mostly clean. A little moist batter is acceptable for a fudgy result.
  • Allow cooling: Rest the brownies for 15 minutes before removing them from the pan and cutting them into nine large squares.
  • Storage: Store leftover brownies in an airtight container. Avoid cutting them before they have had time to cool, as this can make the squares harder to handle.