Ingredients
The following ingredients have 1 Servings
- ½ cup unsalted butter (1 stick, or four ounces)
- 1 ½ ounces dark, lightly sweetened chocolate (or unsweetened, for a more bitter edge)
- 1/3 cup regular molasses (not light, not blackstrap)
- ½ cup dark brown sugar
- 2/3 cup all purpose flour
- 1 ½ - 2 teaspoons ground ginger, to taste
- ½ teaspoon freshly grated nutmeg
- Pinch of cloves
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional . . . I don’t use it)
- 2 eggs
- 1 teaspoon vanilla
- <em> For the glaze <\/em>
- ½ cup confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 1 – 2 tablespoon apple brandy (or other brandy, or apple cider)
Instruction
- Heat oven to 350 degrees. Generously butter an 8” x 8” baking pan.
- Melt the butter and chocolate together over low heat (or do what I do, which is to put them in a Pyrex one-cup measure and microwave at about 40% for 2 -3 minutes, stirring occasionally).
- Meanwhile, whisk together the dry ingredients.
- Put the melted chocolate and butter into a medium bowl with the molasses and brown sugar. Whisk well to blend. Add the eggs and vanilla; briskly whisk until thick and glossy, about a minute.
- Add the dry ingredients and stir just to combine. Do not overbeat.
- Pour the batter into the prepared baking dish and bake in the middle of the oven for about 30 minutes. Allow to cool in the pan.
- To make the glaze, press the confectioners’ sugar through a fine sieve to remove the lumps. Stir in the melted butter until you have a uniform paste. Add one tablespoon of the brandy, and stir well. Add the rest, a teaspoon or a two at a time, stirring well to incorporate, until you reach the desired consistency. I like it really thin so you just get a slick of sweet flavor across the top of the gingerbread. If you want a bit less brandy taste, dilute the brandy with water.
- Enjoy!! ;o)