BUTTERMILK AND MOLASSES GINGERBREAD SQUARES
Nonstick spray
1 1/4 cups all-purpose flour
2 heaping tsp. ground cinnamon
1 heaping tsp. ground ginger
1/2 tsp. baking soda
1/8 heaping tsp. ground nutmeg
1/2 cup mild-flavored (light) molasses
1/2 cup sugar
1/2 cup (1 stick) unsalted butter (or margarine, diet fine), melted
1/2 cup buttermilk
1 large egg (egg substitute is fine)
1 cup miniature semisweet chocolate chips
Preheat oven to 325°F. Spray an 8- or 9-inch square metal or glass baking pan with nonstick spray. Sift all-purpose flour, cinnamon, ginger, baking soda and nutmeg into medium bowl. Combine molasses, 1/2 cup sugar, melted butter, buttermilk and large egg in large bowl; whisk to blend. Whisk in dry ingredients. Stir in chocolate chips. Pour batter into prepared baking pan.
Bake cake until tester inserted into center comes out clean, about 25 minutes. (Test sooner!) You can cool cake completely in pan on rack, but I confess to frequently digging out a corner while it’s still warm. Yum. The original recipe calls for sifting powdered sugar over the cooled cake, if you want to go that route. I find it an unnecessary step, with or without the chocolate chips.
Note: If you double the recipe, which I nearly always do since someone I know usually needs a chunk of good cheer, the baking time increases. Start checking at 35 minutes.
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