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| Ginger Snap Brownies |
"These brownies taste like ginger snap cookies."
Ingredients :
- 1 (18.25 ounce) package brownie mix
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon brown sugar
- 1 tablespoon confectioners' sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/3 cup melted unsalted butter
- 2 tablespoons strong brewed coffee
- 2 tablespoons sour cream
- 2 tablespoons vanilla extract
- 1 egg
- 1/2 (10 ounce) bag chocolate chips (optional)
Instructions :
| Prep : 15M | Cook : 9M | Ready in : 35M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Mix brownie mix, cocoa powder, brown sugar, confectioners' sugar, cinnamon, cloves, nutmeg, allspice, and ginger together in a bowl.
- Stir butter and coffee together in a bowl; allow to cool for 5 minutes. Stir sour cream and vanilla extract into butter mixture; stir into brownie mix mixture and add egg. Stir 25 times with a wooden spoon until batter is smooth; fold in chocolate chips and stir 25 more times. Pour into the prepared baking dish.
- Bake in the preheated oven until edges start to pull away from the sides, 20 to 30 minutes. Cool brownies before cutting.
Notes :
- Instead of using a strong brewed coffee, you can use 2 tablespoons instant espresso powder. You can adjust this recipe to taste on the spices. I like mine with a strong clove and cinnamon flavor.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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