MOLASSES GINGER BROWNIE BARS with MOCHA GINGER CREAM CHEESE FROSTING

I created this recipe around Christmas time, but only got around to “creating” it this past weekend.  These are sooooooooo good – they smell good and they taste good, literally melting in your mouth.

MOLASSES GINGER BROWNIE BARS with MOCHA GINGER CREAM CHEESE FROSTING
BROWNIES
1 1/2 cups flour, sifted
1/4 cup Dutch processed cocoa
1 tablespoon finely ground espresso powder
1 teaspoon high grade (like Red Ape) cinnamon
1/4 teaspoon Califronia lemon peel
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
4 ounces Baker’s semi-sweet chocolate, chopped
8 tablespoons unsalted butter
1 tablespoon ground ginger
1 cup packed brown sugar
2 large eggs
1/2 cup Grandma’s molasses

  • Preheat oven to 325 degrees.
  • Line 9×13 baking pan with heavy duty foil (this will make it easier to lift out and cut brownies, plus keeps your pan clean)
  • Spray foil with non-stick spray.
  • Whisk together the flour, cocoa, salt, ginger, baking powder and baking soda and set aside.
  • Place chocolate pieces in a medium mixing bowl.
  • Melt butter in a small saucepan.
  • Pour melted butter over chocolate, allowing chocolate to melt and mixing until smooth.
  • In another large bowl whisk eggs with molasses until well blended.
  • Add in sugar, whisking until dissolved.
  • Add in chocolate mixture stirring until well blended.
  • Gradually add in flour mixture, stirring JUST until all incorporated.
  • Transfer batter to pan, spreading to level.
  • Bake,rotating pan midway for 25 – 30 minutes or until toothpick comes out clean.
  • COOL COMPLETELY!

FROSTING
4 ounces cream cheese, softened at room temperature
2 tablespoons butter, softened at room temperature
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
3/4 cup powdered sugar
2 tablespoons cocoa
1/2 teaspoon ground ginger

  • Whisk or beat all ingredients together until smooth.
  • Spread on cooled brownies.
  • Enjoy!

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