Gingerbread Brownies with White Chocolate Drizzle

 

Dessert

Total Time: 1 hr 25 mins

Prep Time: 40 mins

Cook Time: 45 mins

Cool Time: 45 mins

Yield: 1 dozen cookies

Equipment:

• Mixing bowls 
• Serving Tray & Platters
• Baking Dishes & Casseroles

Ingredients-Brownies

• 1–3/4 cups flour
• 1 cup sugar
• 1/2 cup dark brown sugar
• 1/4 cup cocoa
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking powder
• 1–1/2 sticks unsalted butter, melted
• 1/2 cup molasses
• 1/4 cup milk
• 1 large egg
• 1 cup chocolate chips

 

White Chocolate Drizzle:

• 1/2 cup white chocolate chips
• 1/2 teaspoon cinnamon

Directions 

1. Preheat oven to 325°F. Lightly coat a 4-qt temp-tations® baker with nonstick cooking spray and set aside.
2. Combine the flour, sugars, cocoa, cinnamon, salt, and baking powder in a large temp-tations® bowl.
3. Combine the butter, molasses, milk, and egg in a separate bowl. Add the molasses mixture to the flour mixture and stir to combine. Stir in the chocolate chips and transfer to the prepared baker. Bake until center is set, about 40 minutes.
4. To make the white chocolate drizzle, place the white chocolate in a small bowl and microwave for 1 minute, stirring until smooth with a regular spoon. Add the cinnamon and stir to combine. Hold the spoon straight down over the brownies, allowing the melted chocolate to drip off the tip of the spoon. Move the spoon quickly back and forth over the brownies to create a thin white stripe, or more slowly to create a thicker stripe.