Summer has arrived in my neck of the woods. Blue sky and glorious heat. Every window in the house opened wide all night. We’re not exactly wilting in the heat but it’s a respectable 26 C with a salty scent of the ocean in the air.
This is our ice cream season, the time of year when my kids are content to walk 20 minutes to the local ice cream stand – no complaints – while the dog pants in the basement. But it’s also the time of the year when it’s tougher to keep snacks on the counter. Cookies and biscuits seem to sweat and go stale faster.
It’s a good time to make one-bite molasses brownies because they’re tasty right out of the freezer. And they go great with ice cream. You can mix them up in a flash and then get out of the house while they bake.
One-bite molasses brownies
(adapted from CHOW.com)
- 1 cup dark chocolate chips or coarsely chopped bittersweet chocolate
- ½ cup butter, cut into pieces
- 1/4 cup Grandma Fancy Molasses
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 2 Tbsp. unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 1 cup flour
Heat the oven to 350°F. Line an 8-by-8-inch metal baking pan with parchment paper.
Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from the heat, add molasses and let cool slightly, about 5 minutes.
Combine the eggs, sugar, vanilla, baking powder, cocoa and salt in a large bowl and stir until just incorporated. Add the chocolate mixture and stir until combined. Add the flour and fold in until just incorporated, about 20 strokes (no white streaks should remain).
Pour the batter into the prepared pan (spreading it out and smoothing the top). Bake 30 minutes (until the centre is set). Remove to a wire rack and let the brownies cool for at least 20 minutes. Take them out a littler earlier if you want them to be chewier.
Cut into 2-inch squares.