Gingerbread Cake-Brownies with Vanilla Glaze and Roasted Pecans
While Halloween, for me, usually calls for treats rich in pumpkin, smothered in candy, and chocolate oozing out from every direction, that wasn’t the case for me this year. This Gingerbread kick I’m on has yet to growold, and to be honest, I don’t mind it one bit. It just fits this season so well, as well as me; especially on a day like today, brisk air, blowing wind, rustling leaves and that Autumn scent in the air. Gingerbread today, couldn’t be more comfortably perfect:
Dark Gingerbread Bars
- 1/2 cup butter, melted
- 1/2 cup dark brown sugar
- 1/3 dark molasses
- 1/2 cup dark baking cocoa
- 2 large eggs
- 1 teaspoon pure maple syrup
- 1 1/4 cups whole wheat flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon all-spice
- 1 teaspoon baking soda
- 1/3 teaspoon baking powder
- 1/2 teaspoon salt
- chopped roasted pecans
- homemade frosting glaze
Preheat oven to 350F. In a medium bowl, melt your butter. After the butter is melted, add the molasses and brown sugar, mixing until combined. Then you will add in the dark cocoa; mix well. Slowly, add in the eggs one at a time, stirring thoroughly after each one. Then, add in the maple syrup. In a side bowl, whisk together flour, baking powder and soda, salt and spices. Once well mixed, slowly add into the wet mixture, mixing until well incorporated. Spread batter into a pre-greased 8x8x2 pan (any cake pan will do!), and bake for 20-23 minutes.
Once your bars have cooled, you can then drizzle them with a glaze and top with chopped pecans!
Glaze:
- 2 cups confectioners’ sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup milk
Combine confectioners’ sugar, cinnamon and vanilla together. Gradually add milk to mixture, using little at a time until you reach desired consistency of glaze. You may need more milk than this calls for.
