Wednesday, December 02, 2009

It's been ages since I've updated

And to be honest, talking about the health care debate just pisses me off more and discussing Afghanistan frustrates me.

So instead, here's the recipe for the gingerbread brownies that I made for Thanksgiving last week. They were SCRUMPTIOUS and must be tasted to be believed. I made two changes to the recipe. They are in italics. Otherwise, this is the recipe exactly as it appears at the referenced website.

Gingerbread Brownies
Category: Brownies Serves/Makes: 24 Difficulty Level: 3 Ready In: 30-60 minutes

1 1/2 cup all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 cup unsalted butter, melted
1/3 cup molasses
2 eggs
1 teaspoon vanilla extract
Powdered sugar (optional. I left it plain and it was excellent.)

Directions:Combine flour, sugar, cocoa powder, ginger, cinnamon, baking soda, and cloves in a large mixing bowl.
In a separate bowl, combine melted butter, molasses, and eggs and vanilla extract. Add to flour mixture, stirring until combined. Do not beat (the batter will be thick).
Spread batter in a greased 13x9x2-inch baking pan.
Bake in a 350 degree oven for 20 minutes. Do not overbake. Cool on a wire rack.
Dust with powdered sugar sprinkled through a paper doily if that's what you're doing. Cut into squares.
Recipe Location: ID: 85143

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