Recipe by Jozi
"Like a brownie, but gingery."
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1 3/4 cups
whole wheat flour
Another update!- I was the first reviewer of this recipe a couple of years ago and I have been enjoying these on a regular basis ever since. Then yesterday I had an epiphany- Brownie Sundae! I topped these warm gingery, gooey delights with some french vanilla ice cream and warm roasted pears in pear caramel sauce. I topped with a few toasted walnuts and a dollop of whiskey whipped cream. Eye-rolling-toe-curling-oh-my-God good! 12/13/14 Im sitting here again eating one after another of these fabulous brownies. I can taste the butter, the brown sugar, the molasses etc... Every ingredient seems to be perfectly balanced with every other ingredient. Jozi is either a baking genius or very lucky because these are perfection. I am a shameless, unapologetic tweaker but my advice is to do these exactly as written the first time. You can always tweak them when you make them again. And you will make them again. I can almost guarantee it.
Good flavor but extremely heavy. More cake like than brownie like. Enjoyable but will probably not make again.
Lovely, spicy, tasty bites. Since my crew loves their ginger baked goods to have a pleasantly warm afterglow, I added a full tablespoon of ginger and several good shakes of cayenne pepper. Then sprinkled the top with sugar to ensure a crackly crust. These didn't disappoint. I'm perplexed by the reviews that call this recipe "cake-like" because mine were nice and chewy, with a thin, shiny crust that shattered when bitten into. To be fair, I need to note that I used only all purpose flour, as I didn't have any whole wheat. Maybe that made the difference? Another possible explanation I can think of is overbaking. They were devoured in no time flat, and one friend who is a major fan of gingersnaps said he actually prefers these because of their chewy texture - the flavor is virtually the same. These are easy to whip up in no time at all - much quicker than making individual cookies. I always keep molasses on hand, and this is just about as good an excuse as any I've found for continuing to do so. A+
These are really good! Very easy. The batter is quite thick, but gently spread it in the 9x13 pan. I baked mine for 35 minutes and have crispy edges and a soft interior. Mine are very much the texture of brownies, not like a cake at all. I read the reviews and added a sprinkling of cayenne and just a pinch of cloves. Also sprinkled the top with some white sugar before baking, which gives a little sparkle to the top. One reviewer mentioned they were too salty...I wonder if that person may have used salted butter and also added the salt in the ingredient list. I used unsalted butter. Also, be sure to sift your baking powder and soda into the flour. Perhaps you tasted a little lump of baking soda. Just guessing. Thanks for sharing this recipe. It's a keeper!
These are incredible - chewy, sweet (but not too sweet), the perfect amount of gingery zip. Try these. Love them. As an aside, it did take a little extra time in my oven - almost 40 minutes.
These are outrageously delicious! Perfect just the way they are, we loved them.
I gave this recipe to my 16 yr to make for my b-day present. I had not baked it prior so I was not sure what to expect. (Risky yes) While I enjoyed the flavor, it did need a longer baking time (by at least 10 min) than indicated in the recipe.
These are really good. I found them to have chewy and brownie-like texture. I did have to bake a bit longer (more like 40 minutes) but did not wait until my toothpick came out dry- just clean.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 102
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