Would it be tacky to say that I’m really proud of myself? Because I am. I really, really am.
I don’t have much to say about these. Why eat ginger cookies or gingerbread when you can eat gingerbread white chocolate brownies? They’re gooey. And they taste sinful and not the least bit “healthified.”
Look. That bottom one just gave out. They’re gooey.
When I first took them out of the oven, I thought there was WAY too much oil but once they cooled, they weren’t greasy. I guess you could do 3 tablespoons each of olive oil and the canola oil, but then I couldn’t guarantee the gooeyness. Though I imagine they’d be fine. :)
1 1/3 cup (160 grams) whole spelt, whole wheat pastry, or whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup (60ml) olive oil
1/4 cup (60ml) canola oil
1/4 cup (50 grams) unrefined or coconut sugar (or normal brown sugar)
1/4 cup (88 grams) molasses
1/4 cup (80 grams) honey
1/2 teaspoon vanilla
6 ounces (170 grams) white chocolate chips or chunks
Preheat your oven to 350°F / 175°C. Stir together the dry ingredients together in a small mixing bowl. In a medium bowl, stir together the wet ingredients. Add the dry ingredients to the wet ingredients and mix only until combined. Fold in the white chocolate pieces. Put a piece of parchment paper in an 8″x8″ pan or spray the pan with cooking pan or butter it. Spread the batter evenly over the bottom of the pan. Bake for 20 – 25 minutes or until it’s clearly set in the middle. Mine still looked underdone after 20 minutes, but after cooling, they were perfect. I wouldn’t leave them in longer than 25 minutes.