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Gingerbread Brownies

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Recipe - Gingerbread Brownies

Image and Recipe from Broken Oven Baking Company

Ingredients

Gingerbread Cookie Dough:

  • ½ cup unsalted butter (room temperature)
  • ⅓ cup light brown sugar (packed)
  • ¼ cup molasses
  • 1 large egg yolk (room temperature; save the egg white for the brownie batter)
  • 1⅓ cup all-purpose flour
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt

Brownie Batter:

  • ½ cup unsalted butter
  • ¾ cup semi-sweet chocolate chips
  • 1 large egg + 1 egg white (room temperature)
  • ½ cup light brown sugar (packed)
  • 2 tablespoons vegetable oil (or other neutral oil)
  • ⅓ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder (Dutch processed)
  • ¼ teaspoon salt

Directions

  1. Preheat oven to 350°F. Grease and line an 8x8 inch pan with parchment paper so that it folds up the sides. 
  2. Start by making the gingerbread cookie dough. Cream together the butter and brown sugar in a large bowl until light and fluffy. Mix in the molasses followed by the egg yolk. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda and salt. Mix the dry ingredients into the wet ingredients just until combined. 
  3. Next, make the brownie batter. Melt the butter and chocolate chips together in the microwave, stirring every 15 seconds until smooth. Let it cool slightly. In a large bowl, beat together the egg, egg white and brown sugar for 1-2 minutes. Mix in the chocolate mixture followed by the oil. Gently stir in the flour, cocoa powder and salt just until combined. 
  4. Spread a thin layer of brownie batter among the bottom of the prepared pan. Distribute drops of cookie dough across the brownie layer and press down on them lightly. Repeat with the remaining brownie batter and cookie dough. 
  5. Bake for 25-35 minutes or until the brownies are just very slightly jiggly in the center (a toothpick should come out a bit gooey). 
  6. Let the brownies cool in the pan until they’re firm enough to be lifted out of the pan by the parchment paper. Transfer them to a wire rack to continue cooling. Cut into 9-16 squares and enjoy!

Makes: 9-16 brownies

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