The Dessert Diva, Danette Randall, shared her recipe for Gingerbread Brownies on Daybreak on The Deuce Monday.
3/4 cup semi-sweet chocolate chips
1/2 cup unsalted butter
2 tbls. unsweetened cocoa powder
1 tsp. vanilla
3/4 cup brown sugar
1/4 cup molasses
1 cup all purpose flour
1/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. ground ginger
1/2 cup semi-sweet chocolate chips
2 tbls. crystallized ginger (chopped)
powdered sugar for dusting
preheat oven to 350
grease a 9x9 inch square baking pan
Melt 1/2 cup butter and 3/4 cup chocolate chips in double boiler slowly over low heat. When melted, take off heat. Add in cocoa powder and vanilla. Mix well and set aside.
In medium bowl, whisk eggs and brown sugar. Add in molasses. Pour chocolate mixture into molasses mixture and stir until well combined.
Add flour, salt, cloves and ginger into batter and mix well.
Pour into prepared pan and bake for 20-25 minutes, until toothpick comes out with just a few moist crumbs. Do not over bake.
Take out of oven, spread 1/2 cup chocolate chips on top of brownies.. Let sit at least 5-7 minutes until chocolate starts to melt. Gently spread melted chocolate until even over brownies.
Sprinkle chopped crystallized ginger over top. Let set and cool at least one hour. When ready to serve, dust lightly with powdered sugar. Cut into squares. ENJOY!
NOTE: you can find crystallized ginger in most supermarkets in the spice section.
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