Nothing says the holiday season to me, quite like some good ol’ baking. Okay. You got me. I bake for every occasion, holiday, celebration, gift, etc. Baking just makes me happy and those receiving my baked treats happy as well. This bake session happened to be for my nutrition club’s holiday secret santa recipe exchange! My secret santa recipient was gluten free, loved gingerbread and anything gooey and chocolatey-hence, the Gluten Free Gingerbread Brownie Bar.
Ingredients:
- 1 package GF brownie mix (I used Pamela’s)
- 1 egg
- ¼c water
- ½c oil (I used coconut oil)
- 85g brown sugar
- 200g molasses
- 1½t ground ginger
- 1½t cinnamon
- ½t cloves
- ¼t salt
- 2t baking soda
- 1 stick butter
- 1 egg
- 3½c gluten free flour (I used Bob’s Red Mill)
Begin by heating the molasses, brown sugar and spices over heat while continuously stirring as to not burn the mixture.
Once the mixture has a smooth, liquid consistency, add the baking soda in and stir. This is my favorite part. The molasses mixture begins to foam and grow. Continue mixing, then add in the melted butter.
Transfer to a large mixing bowl, add the egg and incorporate well.
You may then begin adding the flour to the dough. Do this gradually. I added ½ a cup at a time, folding the dough well in between each addition.
Once you can see the dough taking form, and the spatula just is not working quite like it used to, ditch the utensil and get your hands in there. Is there any other way to properly knead cookie dough? (Rhetorical question. Answers highly discouraged.)
Flour an 8×10″ pan and press the cookie dough along the bottom of the pan filling completely.
Prepare the brownie batter according to instructions, then pour batter on top of the pressed cookie dough. Spread the batter uniformly over the entire dough sheet, filling the pan.
Bake at 275° for 12-14 minutes. Baking time varies, so be sure to frequently check your bars after about 10-11 minutes.
Cool bars for 5-10 minutes, cut, serve and enjoy!
Gingerbread Brownie Bars
Ingredients:
- 1 package GF brownie mix (I used Pamela’s)
- 1 eg
- ¼c water
- ½c oil (I used coconut oil)
- 85g brown sugar
- 200g molasses
- 1½t ground ginger
- 1½t cinnamon
- ½t cloves
- ¼t salt
- 2t baking soda
- 1 stick butter
- 1 egg
- 3½c gluten free flour (I used Bob’s Red Mill)
- Pre-heat oven to 275°F. Flour an 8×10″ Pan.
- Begin by heating the molasses, brown sugar and spices over heat while continuously stirring as to not burn the mixture.
- Once the mixture has a smooth, liquid consistency, add the baking soda in and stir.
- Continue mixing, then add in the melted butter.
- Transfer to a large mixing bowl.
- Add the egg and incorporate well.
- Begin adding the flour to the dough, ½ a cup at a time.
- Fold the dough and knead into a ball.
- Press the dough on the bottom of the pan.
- Make the brownie batter according to instructions.
- Pour over the dough.
Bake for 12-14 minutes.
Cool 5 minutes.
Enjoy!
Moving Mountains Wellness 