Time required: 3 hrs (1 hour prep + 2 hour cooling)
Yields: 30 pieces
Cost per brownie: $1.10
Total cost if you have none of the ingredients: $33.00
Special kitchen implements I used:
- baking pan: 9 x 13″
- 4 TBSP butter, room temp
- 1 ounce unsweetened chocolate
- ¼ C molasses
- 2 eggs, room temp
- 1½ C flour
- 1 C + 2 TSP granulated white sugar (used in separate stages)
- 1 TSP + ⅛ TSP ground cinnamon (used in separate stages)
- 1 TSP ground ginger
- ½ TSP ground cloves
- ½TSP baking soda
- ½ TSP salt
Step 1 – Preheat oven to 190°C / 357°F. Line the baking pan with foil, and grease foil.
Step 2 – In a sauce pan on Low, melt chocolate and butter. (Um, I wasn’t really thinking this through and used a small bowl in the microwave instead. Since you will later add the dry ingredients to the chocolate, you may want to use a larger bowl.)
Step 3 – Stir in molasses, then eggs, one at time.
Step 4 – Combine in a bowl: flour, 1 C sugar, 1 TSP cinnamon, ginger, cloves, baking soda, and salt.
Step 5 – Stir the dry mixture into the wet. I moved the wet mixture into a large bowl, then added the dry mix, one third at a time. (At this point I wondered if the batter consistency was off because of the unorthodox way I prepared it.)
Step 6 – “pour” batter into prepared pan. Humph. More like scoop and smoosh. Slightly concerned now, batter very thick, sitting in pan unevenly, does not reach all sides of the pan.
Step 7 – Bake 15-17 minutes. Brownies are done when a toothpick inserted 1 inch from the edges comes out cleanly.
Step 8 – While this is baking, in a small bowl combine 2 TSP white sugar and ⅛ cinnamon. As soon as pan is removed from oven, sprinkle sugar mix on top, then cool on rack (in pan) 2 hours.
Hmmm. Is it supposed to look like this? Is the bottom right corner supposed to be overloaded with sugar? Will the rest be bitter? We’ll see!
Step 9 – Peel off tinfoil, slice lengthwise in 3 strips, slice crosswise in 5 strips, then cut each piece diagonally.
I made a green tea latte and sampled a brownie.
Verdict: Hmmm. These weren’t bad, but not what I expected either. Then again, since I’ve never eaten Pennsylvania-Dutch anything, maybe my expectations were skewed. I found that the molasses overpowered the taste of the chocolate though.
I was surprised to see the price of the spices is what pushed the total cost so high, but I suppose that makes sense considering spices have been such a hot commodity (hah, get it?) for thousands of years. Guess some things never change.
Playlist: Final Fantasy soundtracks