Gingerbread Brownies

Name: Gingerbread Brownies
Ingredients: ½ cup unsalted butter room temperature; ⅓ cup light brown sugar packed; ¼ cup molasses unsulphured; 1 large egg, room temperature; 1⅓ cupPamela’s All-Purpose Flour; 1 teaspoon ground ginger; ½ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ½ teaspoon baking soda; ⅛ teaspoon salt; 1 bagPamela’s Brownie Mix; ½ cup butter, melted; 1 egg, large; ¼ cup water

Recipe by Pamela's Published Nov 7, 2024

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Ingredients

½ cup unsalted butter room temperature
⅓ cup light brown sugar packed
¼ cup molasses unsulphured
1 large egg, room temperature
1⅓ cupPamela’s All-Purpose Flour
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon baking soda
⅛ teaspoon salt
1 bagPamela’s Brownie Mix
½ cup butter, melted
1 egg, large
¼ cup water

Directions

Gingerbread Cookie Dough’s Instructions
In a large bowl with a hand mixer, cream together the butter and brown sugar until light and fluffy. Stir in the molasses followed by the egg.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda and salt. Gently mix them into the wet ingredients, just until the flour streaks disappear. Scrape the sides as necessary to incorporate all the ingredients. Set aside.
Brownie’s Instructions
Preheat the oven to 350F. Lightly grease a 13’ x 9’ pyrex pan and line with parchment paper so that it extends up the sides. In a large bowl, combine all ingredients and mix gently with a fork until just combined. Do not over mix. Batter will be thick. Pour into the pan, smoothing evenly to the edges. Distribute drops of cookie dough on top of the brownie batter and gently press down to flatten them. Repeat with the remaining batter and dough.
Bake for 22-23 minutes. Let the brownie cool in the pan. Transfer to a wire rack to finish cooling. Cut into squares and enjoy!!

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