So…I was racking my brain about what to bring to a Christmas potluck. Sweet or Savory? Fancy and risky or simple and safe? What usually happens when I am invited to a potluck is that I give up trying to pick a dish and just make everything that comes to mind. I am basically a potluck caterer. SMH. This time, I kept myself sort of under control, only making two dishes. This one was my favorite.
Being an avid lover of all things ginger, especially warm from the oven gingersnaps, you would think I’d have tried a ginger brownie before. But no, I’d never heard of one before today. The concept is simple and perfect. Take the sweet, spicy flavors of gingerbread cookies and mix them with the dense cakiness of brownies and watch all your dreams come true. These will make your whole house smell like Christmas. Make them to share…or not.
2 cups all purpose flour (or 1 cup AP plus 1 cup whole wheat pastry flour)
1 and 3/4 cups brown sugar
2/3 cup of vegan butter or coconut oil
1/4 cup molasses or treacle
2 rounded tsps ground ginger
2 flax eggs (2 tbsp of ground flax mixed with 6 tbsp of warm water and left to sit for a few minutes)
2 tsp vanilla extract
1.5 tsp baking powder
1/4 tsp baking soda
1 tsp salt
Make flax eggs in small bowl or cup and set aside.
Preheat oven to 350 degrees and grease a 9 x 13 baking pan.
Cream together butter, sugar and molasses.
Mix in vanilla extract, flax eggs and ginger.
In a separate bowl, mix flour, baking powder, baking soda and salt.
Incorporate flour mixture into wet mixture about 1/2 cup at a time and then spread mixture into greased pan.
Bake for 20-25 minutes or until a toothpick dipped into the center comes out clean.
Let cool before cutting.