Original blog post: https://spatulagoddess.com/2011/05/14/pennsylvania-dutch-brownies/

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

Ingredients:

• 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

Instructions:

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.