These are really, really goooood! Only changes I made in the recipe were increasing ginger to 1T; decreasing sugar to 1 1/4c & salt to 1/2t;& 1/2c butter w 2T olive oil. I changed preparation just a little, too. It just didn't seem right as listed. I mixed the butter & sugar, then oil & molasses, then added vanilla & eggs one at a time. I put the ginger in with the flour. In a glass 9x13, done in 25. I made one cookie - just to see - since the batter was cookie/brownie-like. Soft & good, but cookies would need more flour therefore changing the flavor. Go for the ginger brownies. They're not all that pretty, but you're not baking them to look at now, are ya?! :D I didn't notice a big change in intensity of ginger as others did after a couple days, but they are still yummy & not sticky - as you might think they'd become. 'Haven't tried, but French vanilla ice cream & caramel sauce sound divine with these babies.
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These are really, really goooood! Only changes I made in the recipe were increasing ginger to...