Gingerbread brownie bars
Source of Recipe
First published in Chatelaine's 12/2002 issue
List of Ingredients
1 1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) packed brown sugar or granulated sugar
1/4 cup (50 mL) unsweetened cocoa powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground allspice
2 eggs
1/3 cup (75 mL) corn syrup
1/4 cup (50 mL) butter, melted
1 cup (250 mL) chocolate chips
2 tbsp (30 mL) finely chopped candied ginger (optional)
Chocolate topping (optional) 4 oz (125 g) semi-sweet chocolate, chopped
3 tbsp (45 mL) butter
Recipe
1. Preheat oven to 350F (180C). Lightly coat a 9x13-inch (3-L) glass baking dish with butter or non-stick cooking spray. In a large bowl, stir flour with sugar, cocoa, cinnamon, baking soda, ginger and allspice. In a medium-size bowl, whisk eggs with corn syrup and butter. Pour egg mixture over flour mixture. Stir just until mixed. Mixture will be very thick. Stir in chocolate chips and candied ginger, if using.
2. Scrape batter into baking dish. Smooth top. Bake in centre of 350F (180C) oven until centre is just set, from 25 to 30 minutes. For topping, place chocolate with butter in a small microwave-safe bowl. Microwave, uncovered, on medium, stirring halfway through, until almost melted, 3 minutes. Remove. Stir until smooth. Or melt chocolate with butter in a small saucepan set over low heat. Remove brownies from oven. Spread topping over warm brownies, right to corners of baking dish. Cool in pan on a rack 30 minutes. Refrigerate, uncovered, until topping firms up, 1 hour. Slice into bars. Serve or wrap and refrigerate up to 4 days or freeze up to 3 months.
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