The stockings are hung by the chimney with care, and I am off-duty for anything even resembling home repair until next week. Can I get an AMEN? Yes. Thank you.
Merry Christmas to you and yours. This is my favorite time of year… such a good reminder that all things are possible. Heck, I know if you’d told me LAST Christmas where I’d be THIS Christmas, I would’ve asked what you were smoking.
The chocolate chip gingerbread recipe pictured here is below the fold. (Sorry for the delay; had to ask the owner if it was okay for me to post.) Enjoy!
CHOCOLATE CHIP GINGERBREAD BROWNIES
2 1/3 c. flour
1 tsp baking soda
1 stick of butter, softened
1/3 c. sugar
2 tsp ground ginger
1 tsp cinnamon
3/4 tsp salt
1 tbl vanilla
1 c. molasses
3/4 c. warm water
1 c. mini-chocolate chips (a few extra doesn’t hurt)
Preheat oven to 350; grease a 9×9 baking pan. Beat all ingredients with an electric mixer except chocolate chips. Once batter is mixed, add half of the chocolate chips. Stir batter, pour into pan and top with remaining chocolate chips. Bake on middle rack for 40 minutes or until a toothpick inserted in the center comes out clean.
The recipe can be doubled easily and baked in a 9×13 pan.
My notes: I baked this in mini loaf pans instead of a square pan without any problems. I also used full-size chocolate chips because I was out of minis. And last but not least (geez, you’d think no one ever taught me how to follow a recipe), I ran out of molasses and so used about half molasses, half cane syrup. It still tasted good.