Pennsylvania-Dutch brownies

Original blog post:

Recipe source: Good Housekeeping

Time required: 3 hrs (1 hour prep + 2 hour cooling)

Yields: 30 pieces

Tools required:

  • baking pan: 9″ x 13″
  • tinfoil


  • 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


  1. Preheat oven to 190°C / 357°F.
  2. Line the baking pan with foil, and grease foil.
  3. In a sauce pan on Low, melt chocolate and butter.
  4. Stir in molasses, then eggs, one at time. Set aside.
  5. Combine in large bowl: flour, 1 C sugar, 1 TSP cinnamon, ginger, cloves, baking soda, and salt.
  6. Stir the dry mixture into the wet.
  7. Pour batter into prepared pan.
  8. Bake 15-17 minutes. Brownies are done when a toothpick inserted 1 inch from the edges comes out cleanly.
  9. While this is baking, in a small bowl combine 2 TSP white sugar and ⅛ cinnamon.
  10. As soon as pan is removed from oven, sprinkle sugar mix on top, then cool on rack (in pan) 2 hours.
  11. Peel off tinfoil, slice lengthwise in 3 strips, slice crosswise in 5 strips, then cut each piece diagonally.

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