Bittersweet Gingerbread Brownies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 1/2 cup Bittersweet chocolate chip
  • 1/4 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Powdered ginger
  • 1/2 tsp Salt
  • 1 cup Sugar

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/2 cup Cream

Found on theviewfromgreatisland.com

Directions

• Set the oven to 350F Spray and line a 9x9 square baking dish with foil or parchment paper with overhanging edges so you can lift out the cooled brownies for easier cutting.
• Melt the butter in a small saucepan and add 1/2 cup of the chocolate chips. Stir to melt. Remove from heat and whisk in the sugars, and molasses. Then whisk in the eggs, one at a time.
• Whisk in the spices, and then stir in the flour and salt. Mix just until everything is well combined. Fold in the remaining 1/2 cup chocolate chips.
• Spread the batter in the prepared pan. Bake for about 30-33 minutes, just until it is firm in the center, and dry cracks are forming around the edges. Dont over-bake. You can check with a toothpick ~ there should be no wet batter, but fudgey crumbs are ok.
• Let the brownies cool for 15 minutes in the pan, then remove to a rack to cool completely.
• Give the chilled ganache a good stir, and spread over the top of the cooled brownies. The ganache will firm up as it sits.
• To make the ganache, heat the cream until it comes to a boil. You can do this in a small saucepan, or in the microwave. (The cream will boil in just under a minute in the microwave) Take the cream off the heat and add the chocolate chips and let sit for 8 minutes. Whisk the ganache until it is smooth and all the chocolate has melted. Refrigerate for 30 minutes or until thick enough to spread.