Gingerbread, Martha, and Me…

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Okay, I’ll deviate a bit here for Christmas Eve.  This isn’t Amish, it’s Martha Stewart. Although we are not totally unconnected.  Martha and I have almost crossed paths a time or two.  She follows me on Twitter and I have spoken with one of her producers several times, once coming oh-so-close to being booked on her show but it just never happened. SIGH. Maybe when our next book comes out.  Anyway, in homage to that Grande Dame of homemaking bliss, here is one of her recipes too good not to share. My wife makes them every Christmas and they have become a mouth-watering tradition.  Wow, oh, wow I love these.  I told Rachel that they are too good to just have once a year, maybe we need to have our own Christmas in June in this household just for the brownies. These are a few of the ones that have escaped my clutches so far. Don’t they look good? Yum!

Here is the recipe:

  • 2 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
  • 1 1/4 cups packed light-brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1 1/4 teaspoons pure vanilla extract
  • 1/3 cup unsulfured molasses
  • 10 ounces white chocolate, coarsely chopped

Directions

  1. Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.
  2. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
  3. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.

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The Discussion

  1. Carol Morris says:


    Thwsw hVW TO BE VEDRY RICH BUT SOUND GOOD.

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  2. Got here via the weekly column page… the links in the email didn’t work.

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  3. What is unsulfered molasses? would regular molasses work?

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