Decadent Double Chocolate Skillet Brownies

Servings: 12-16 serving(s)

Prep time: 20 minutes

Total time: 1 hours

Cooking time: 40 minutes

Take me to the recipe

A pie-sized slice of double chocolate skillet brownies served with ice cream is a decadent dessert that’s just right for a special occasion.

Decadent double chocolate skillet brownies

Baking the brownies in a skillet makes for a very charming presentation. You can bring the pan right to the table and slice the brownies as you would a pie.

Celebrate Valentine’s Day family-style.

We always  celebrate Valentine’s Day as a family. I usually make one of our favourite meals and some sort of special dessert that suits the occasion and isn’t too complicated, especially when the celebration falls mid week. And I choose a dessert that is kid-friendly since dessert is the soul of the celebration for them. Double chocolate skillet brownies is definitely a kid-friendly recipe.

Decadent double chocolate skillet brownies

No skillet? No worries.

If you don’t have a 10″ skillet you can bake the brownies in a regular 9″x 9″ pan (they’ll take longer to bake). You can also bake the brownies in an 8″ skillet and put the extra batter (about a cup worth) into mini muffin tins. You’ll need to adjust the baking times accordingly.

This recipe can feed a crowd. Because they’re so rich a little brownie goes a long way. If you’re using a 10-inch skillet you can serve up to 16. Be prepared for messy slices.

This recipe is a slight adaptation of a recipe from the new cookbook, Eat Delicious, by the New Brunswick author, Dennis the Prescott. This is a gorgeous cookbook filled with do-able recipes and incredible photographs.

Dennis the Prescott - Eat Delicious cookbook

 

Double Chocolate Skillet Brownies Recipe

Serves 12-16

Ingredients:

  • 10 oz bittersweet chocolate (about 280 g)
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 cup cocoa powder (unsweetened)
  • 3/4 cup flour
  • 1/2 cup chopped walnuts

Instructions:

  1. Preheat the oven to 350 F and butter a 10″ cast iron skillet or oven-safe pan.
  2. Melt bittersweet chocolate and butter in a double boiler (or in a heat-proof bowl set over a simmering pot of water – taking care not to let the bowl touch the water or the chocolate will scorch & seize)
  3. When the chocolate is melted stir to combine and scrape mixture into a large bowl.
  4. Whisk in the sugar and then the eggs, one at a time.
  5. Whisk in the molasses and vanilla.
  6. Add the salt, baking powder, cocoa and flour and stir to combine.
  7. Stir in the walnuts.
  8. Scrape into prepared pan and bake 35-40 minutes, until a tester comes out almost clean.

Serve warm or at room temperature, with ice cream and sprinkles.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

 

Ultimate Chocolate Tahini Brownies Recipe a Gluten-Free Treat

Servings: 16 serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

Take me to the recipe

Gluten Free Chocolate Tahini Brownies Recipe: Fudgy brownies with a sweet tahini swirl.

Fudgy brownies with a sweet tahini swirl. 

A few years ago when we were exhibiting at a food show in Vancouver, a few customers introduced us to the tahini-molasses combination. What a great discovery. A school-friendly alternative to peanut butter, tahini mixed with molasses became a great sandwich option and tahini on crackers, drizzled with molasses, became an after school snack.

 

Lots of reasons to enjoy tahini.

Tahini is a good source of calcium, high in B vitimins, a good source of vitimin E and high in minerals. Plus, when sweetened a bit to cut the bitterness, it has an irresistible flavour. (Those of you who are fans of halva know what I mean.)

Tahini brownies are among the best brownies I have ever tasted. Sweet tahini swirled into a thick chocolate brownie batter creates an outstanding flavour combination, an unexpected treat for the taste buds.

  • Gluten Free Chocolate Tahini Brownies Recipe: Fudgy brownies with a sweet tahini swirl.
    Fudgy brownies with a sweet tahini swirl. A gluten-free treat.

 

A gluten-free treat.

In this gluten-free recipe, corn starch stands in for flour. And the combination of cocoa powder and bittersweet chocolate contributes an intensely chocolate flavour.

 

Slightly adapted from Bon Appetit

Chocolate Tahini Brownies Recipe

Makes 16 brownies

Ingredients:

  • 3 Tbsp. cornstarch
  • 2 Tbsp. unsweetened cocoa powder
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 3 Tbsp. butter or coconut oil
  • 4 Tbsp. tahini, divided
  • 2 large eggs
  • ⅓ cup sugar
  • ¼ cup (packed) light brown sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 Tbsp. Crosby’s Fancy Molasses

Instructions:

  1. Preheat oven to 350°. Line an 8×8″ baking pan with parchment paper.
  2. In a medium bowl, whisk cornstarch and cocoa.
  3. In a medium pot, over low heat, melt the chocolate with the butter and 1 Tbsp. of the tahini. Stir until smooth and remove from heat.
  4. In a large bowl, beat the eggs with the sugar and brown sugar until doubled in volume.
  5. Beat in the salt and vanilla, then add the chocolate mixture.
  6. Beat in the cornstarch mixture and mix until thick and smooth.
  7. Scrape mixture into prepared pan and smooth the top.
  8. In a small bowl, combine the remaining 3 Tbsp. of tahini with the Tbsp. of molasses.
  9. Dollop all over the top of the brownies and using a toothpick or chop stick, draw the tahini mixture through the batter, making a design.
  10. Bake until  a tester comes out with just a few moist crumbs attached, 20- 25 minutes.
  11. Cool before removing from pan.

Healthy Zucchini Brownies a Two-Bite Treat

Servings: 36 brownies serving(s)

Prep time: 20 minutes

Total time: 60 minutes

Cooking time: 40 minutes

Take me to the recipe

Chocolate Chip Zucchini Brownies, wholesome brownies, filled with zucchini, flax and chocolate chips.

Make a healthy version of an old-time favourite: Fudgy brownies, filled with zucchini, flax and whole wheat flour.

These are healthy compromise brownies. They’re sweet and fudgy but made healthier with zucchini, ground flax, whole wheat flour and much less sugar than your average brownie recipe. Molasses helps to make them taste more chocolaty and chocolate chips add nuggets of sweet and extra texture to each bite.

  • Healthy Zucchini Brownies, fudgy brownies, filled with zucchini, flax and chocolate chips.
    Make a healthy version of an old-time favourite: Fudgy brownies, filled with zucchini, flax and whole wheat flour.

 

Lower in fat but still fudgy:

Baking with vegetables is a good way to add nutrition to your brownies, cookies and muffins, and vegetables help to keep baked goods moist. Zucchini is versatile because it is tender and doesn’t have a lot of flavour on its own. And if you like to count calories, you’ll find these zucchini brownies are filling at just 106 calories each.

 

Zucchini brownies are easy for kids to bake on their own:

Healthy zucchini brownies have become a school lunchbox treat for the final few weeks of school. With all of us tired of the school lunch routine (and school in general), easy treats like this create a nice diversion. They’re also easy for kids to bake on their own.

You’ll be tempted to bake them longer than 40 minutes. If you want fudgy brownies, stick to the 35-40 minute range. They’ll still be yummy if you bake them for 45 minutes, but they’ll be more cake-like.

This recipe is adapted from an earlier recipe for Zucchini Brownies posted on this website.

Heathy Zucchini Brownie Recipe

Makes 36 brownies

Ingredients:

  • ½ cup grapeseed oil or melted butter
  • 1 cup sugar
  • 1 Tbsp. vanilla
  • 1 large egg, room temperature
  • 5 Tbsp. Crosby’s Fancy Molasses
  • 1 cup all-purpose flour
  • 1 cup whole wheat or spelt flour
  • ¼ cup ground flax
  • ½ cup cocoa powder
  • 1 ½ tsp. baking soda
  • ½ tsp. salt
  • 2 cups shredded zucchini, excess liquid squeezed out*
  • ½ cup + 2 Tbsp. chocolate chips

Instructions:

  1. Line a 9”x 9” pan with parchment paper or grease it well.
  2. Whisk together butter, sugar, vanilla and molasses. Add egg and mix well.
  3. In a separate bowl, whisk flours, flax, cocoa powder, baking soda and salt.
  4. Add this mixture to the wet ingredients and mix well.
  5. Fold in the zucchini and ½ a cup of the chocolate chips.
  6. Spread in prepared pan. Sprinkle over remaining 2 Tbsp. of chocolate chips and press them in a bit.
  7. Bake at 350 F for 35 to 40 minutes

*Grate the zucchini on the large-hole side of a box grater. A handful at a time, squeeze out as much liquid as possible.

Nutritional info: Per brownie (when made with butter).

  • Calories: 106,
  • Fat: 4 g,
  • Saturated Fat: 2.4 g,
  • Cholesterol: 12.4 mg,
  • Carbs: 15.8 g,
  • Sugar: 9.1 g,
  • Sodium: 109 mg,
  • Fibre: 1.4 g,
  • Protein: 1.8 g,
  • Potassium: 125 mg

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe. follow

Molasses Oat Blondies for Oven-Baked S’mores

Servings: 8-10 serving(s)

Prep time: 20 minutes

Total time: 60 minutes

Cooking time: 40 minutes

Take me to the recipe

Molasses Oat Blondies for Oven-baked S'Mores

Sometimes all it takes to be Super Mom is some chocolate and marshmallows.

Perfectly delicious Molasses Oat Blondies make a yummy base for oven-baked s’mores and they’re so simple — just plop a little chocolate and some marshmallows on top at the end of baking and put them back in the oven. Then cut into marshmallow-sized pieces for a messy but appealing treat.

The s’mores version of these blondies was like catnip for my kids. More often than not they take homemade baked goods for granted but this recipe stood out. They lined up for their molasses oat s’mores.

Molasses Oat Blondies for Oven-baked S'Mores

 

These squares are surprisingly rich on their own but have a wholesome sort of taste thanks to the rolled oats. Feel free to use some wholegrain flour in the mix (whole wheat or spelt) to add more fibre, flavour and nutrition. And the 2 tablespoons of vanilla in the recipe is not a typo. The vanilla gives them somewhat of a grown up flavour but can be scaled back to one tablespoon if you think it will be too overwhelming for you.

Molasses Oat Blondies for Oven-baked S'Mores

Like all good brownies (and blondies), these are a little chewy and are great with anything on top. If s’mores aren’t your thing cut them into larger pieces and serve with a scoop of ice cream.

Molasses Oat Blondies for Oven-baked S’Mores Recipe

Ingredients:

  • 2 cups flour
  • ½ cup rolled oats, pulsed in the blender for a couple of seconds
  • 1 cup brown sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ½ tsp. cinnamon
  • 7 Tbsp. cold butter
  • 1/3 cup Crosby’s Fancy Molasses
  • 5 Tbsp. milk
  • 2 Tbsp. vanilla 

Instructions:

  1. Butter a 9”x9” baking pan or line it with parchment paper.
  2. Preheat the oven to 350 F
  3. In a large bowl combine the flour, rolled oats, brown sugar, baking soda, salt and cinnamon.
  4. Cut in the cold butter until only pea-size or smaller pieces remain.
  5. In a small bowl whisk the molasses, milk and vanilla.
  6. Add wet to dry and stir until well combined.
  7. Scrape batter into prepared pan, spread evenly and bake for 25-30 minutes.

To make the S’Mores version:

Once they’re cooked, top with ½ cup chocolate chips and 10 marshmallows that have been cut in half. Place back in a 350 F oven for 5-10 minutes, until the marshmallows are golden on top.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email..

We’d love to send you our monthly newsletter too. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Molasses Oat Blondies for Oven-baked S'Mores

Lemon Glazed Gingerbread Bites

Servings: 16 serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 25 minutes

Take me to the recipe

lemon glazed gingerbread bites

Lemon and gingerbread…This isn’t some new-fangled flavour pairing, it’s an East Coast classic.

Lemon with gingerbread reminds me of my grandmother. She used to serve her gingerbread cake with a hot lemon sauce, which was how everyone around here ate it. And sometimes she’d glaze her soft molasses cookies with a lemon icing.

If it wasn’t for the fact that I grew up with the combination of lemon and molasses I might not get why they pair so beautifully.

lemon glazed gingerbread bites

I like to cut these squares very small so you can pop a whole square in your mouth at once. That way you’re tasting the lemon icing and the spices all at once, which is just how it should be.

These gingerbread squares have an especially delicious spice blend (5 spices in all) and they’re not too rich so can handle the sugary glaze.

Think brownies when you’re baking these squares. The shorter the baking time the more fudgy the squares will be.

lemon glazed gingerbread bites

 

Lemon Glazed Gingerbread Bite Recipe

Slightly adapted from The Runaway Spoon

Ingredients:

For the squares

  • 1-3/4 cups flour, spooned in
  • 1/2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup packed light brown sugar
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 2 large eggs
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/4 cup butter, melted and slightly cooled

Instructions

  1. Preheat the oven to 350 F. Line an 8×8-inch pan with parchment or grease it well.
  2. In a large bowl whisk the flour, baking powder, baking soda, salt, brown sugar, and spices.
  3. In another bowl, combine the eggs, molasses, and melted butter until well combined.
  4. Add to the dry ingredients and stir until everything is incorporated. Batter will be thick.
  5. Scrape the batter into the prepared pan, using the back of a wooden spoon to press it out to the edges.
  6. Bake for about 25 minutes (or until a tester comes out clean.)
  7. Cool for about 15 minutes then remove from pan by lifting the parchment by the edges. (Cool completely in pan if you didn’t use parchment.)

For the glaze:

  • 1 1/4 cups icing sugar
  • 2 Tbsp. cream or milk
  • 1 Tbsp. fresh lemon juice

While the bars are cooling, whisk together the glaze ingredients, making sure there are no lumps and adding a bit more icing sugar if it feels too thin. Pour over bars and spread to the edges. Or lift the bars by the parchment and tilt every which way to spread the glaze. Let glaze harden before cutting.

I recently discovered a lemon glaze recipe on the blog Kitchen Magpie that will forever replace my current method for lemon glaze.

The Kitchen Magpie Lemon Icing Glaze:

  • 1¾ cups of confectioners sugar
  • ¼ cup of lemon juice
  • the zest of one lemon (or more!)
  • 1 tsp of salted butter

Here’s a link to the method

Gluten Free Fudgy Molasses Brownies

Servings: 16 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

Take me to the recipe

You’ll love how wonderfully simple these gluten-free brownies are to make. 

Gluten free and fudgy molasses brownies

These have been called the perfect brownie.

“Fudgy and still a little cake like,” is how they were described.

We all have our definition of ” perfect” when it comes to brownies but I understand the praise. I want a brownie to be fudgy but I don’t want it to have that “uncooked” sort of texture. I also don’t want my brownies to be crumbly.

My ideal brownie, like the person who described hers to me, is somewhere in between.

Gluten Free fudgy molasses brownies

You’ll love how wonderfully simple these gluten free brownies are to make. My kids can make them. And they devour them no differently than they do regular brownies.

There’s something else, too…

The molasses helps to intensify the chocolate flavour and keeps the brownies moist for days. (Not that they’ll last that long.)

gluten free fudgy molasses brownies

You can substitute your favourite gluten-free flour blend for the brown rice flour called for below. If your blend already includes xanthan gum then you can omit it from this recipe.

Gluten Free Fudgy Molasses Brownie Recipe

Ingredients:

  • 1 cup dark chocolate chips or coarsely chopped bittersweet chocolate
  • ½ cup butter, cut into pieces
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 large eggs
  • 1 cup sugar (can be reduced to 2/3 cup)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon xanthan gum
  • 2 Tbsp. unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1/2 tsp. baking powder
  • 1 cup brown rice flour, spooned in

Instructions:

  1. Heat the oven to 350°F. Line an 8-by-8-inch metal baking pan with parchment paper.
  2. Combine the butter and chocolate in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from the heat, add molasses and let cool until just warm to the touch.
  3. In a large bowl whisk the eggs with the sugar and vanilla. Pour in the chocolate mixture and whisk until well combined.
  4. In a small bowl combine the xanthan gum, cocoa powder, salt, baking powder and flour. Add to the chocolate-egg mixture and stir just until combined.
  5. Pour the batter into the prepared pan (spreading it out and smooth the top). Bake about 30 minutes, until the middle no longer jiggles. Remove to a wire rack and let the brownies cool for at least 20 minutes.
  6. Cut into 2-inch squares.

If you’re a fan of brownies I bet you’d enjoy our Gluten Free Almond Brownies:

gluten free almond brownies

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

Scrumptious Brown Butter Molasses Blondies

Servings: 24 serving(s)

Prep time: 25 minutes

Total time: 55 minutes

Cooking time: 30 hours

Take me to the recipe

These Brown Butter Molasses Blondies are chewy like a good cookie, have an extra nutty flavour from the browned butter and are studded with chocolate chips.

Scrumptious Brown butter molasses blondies

January can be tough – All those adjusting-after-the-holidays aches and pains.

Great food and late nights give way to early mornings, rushed dinners and routine.

Why on earth people throw New Year’s Resolutions into the mix I’ll never know.

Scrumptious Brown butter molasses blondies

While we all endure the deep freeze and now brace for a weekend of rain I’m tossing a little indulgence into the mix, to lighten the load that is January.

These Brown Butter Molasses Blondies are chewy like a good cookie, have an extra nutty flavour from the browned butter and are studded with a few chocolate chips. (Flavor wise it’s worth the effort to brown the butter).

The recipe makes a 9” by 13” pan so there are lots to share. Cut them into large squares and top with ice cream for an extra treat. If you’re a fan of brownies then you’ll love these too…

Brown Butter Molasses Blondies

Adapted from Picky Palate

  • 1 cup butter
  • 1 ½ cups brown sugar
  • ½ cup Crosby’s Fancy Molasses
  • 2 eggs (at room temperature)
  • 1 tsp. vanilla
  • 1 cup whole wheat pastry flour (or regular whole wheat)
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp ginger
  • ¼ tsp. salt
  • ½ to ¾ cup chocolate chips
  1. Preheat the oven to 350 F and line a 9”x 13” pan with parchment paper.
  2. In a medium pot melt the butter over medium heat and let it bubble away for a bit until it starts to brown and get a delicious caramelized smell. This could take 10-15 minutes, depending on your pot.*
  3. Let the butter cool for a few minutes then stir in the brown sugar. Combine well then add the molasses.
  4. Pour into a large bowl and add add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
  5. In another bowl combine the flours, baking soda, ginger and salt. Add to the butter-sugar mixture. Toss in the chocolate chips and mix until everything is incorporated.
  6. Spread the batter in the pan, right to the edges. (This dough is on the stiff side.)
  7. Bake for 30-35 minutes. Don’t over bake!
  8. Cool in the pan for about 10 minutes then lift them out of the pan, parchment and all, onto the cooling rack.

*You can just melt the butter and move onto the next step if you don’t have the time to let it brown.

One more thing…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe

Chocolate Almond Brownie Recipe

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Take me to the recipe

These rich, dense, chocolate almond brownies are quick to mix up and can be easily made gluten-free. Recipe can also be baked in a round pan and served as a cake.One-bowl chocolate almond brownies are dense, decadent and gluten free

Dense and rich chocolate almond brownies, or cake. You decide.

When you hear “one-bowl cake” what comes to mind? Something cake mix-ish may be? Something easy, but not necessarily from scratch?

What if I told you I had a recipe for a cake that can become brownies on a whim? That you can mix up in a food processor. That’s cake-mix simple. That has the decadent taste and texture of a dense and rich chocolate cake. Oh, and it can be made gluten free with zero effort.

Chocolate almond brownies are dense, decadent and gluten free

Here it is:

  • A spiced chocolate almond cake that’s dinner-party worthy (sliced into lovely dense, sticky wedges.)
  • Or, gooey and wholesome spiced chocolate almond brownies.

Take your pick, it’s the same recipe. Not quite “one-bowl” but still super simple to make.

Molasses helps to make these brownies moist but it also helps intensify the chocolate flavour. (For more brownie recipes try our one-bite brownies, or our deceptively delicious zucchini brownies with molasses and flax.)

Chocolate almond brownies are dense, decadent and gluten free

I have to hide these from my kids or they’d be gone in a flash.

The next time you think to yourself, “I don’t have time to bake,” pull out this recipe. Or, if you want to teach your kids to bake, here you go…

Chocolate Almond Brownie Recipe

Ingredients:

  • 1 cup ground almonds
  • 1 cup sugar
  • 1/2 teaspoon ground ginger or cinnamon
  • 3 Tbsp. cocoa powder
  • 1/4 cup all-purpose flour (gluten-free if you like)
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 4 eggs, room temperature
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 150 g quality dark chocolate, chopped (about 1.5 bars) I use 70% chocolate

Preheat the oven to 350 F.

Method 1:

In a medium bowl whisk together dry ingredients. In a small bowl whisk eggs and molasses. Add wet ingredients to dry and mix well. Stir in chocolate. Pour into a greased and floured 8” cake pan (round or square) Bake 30-35 minutes, until batter is set and cake begins to pull away from the sides of the pan.

Method 2:

Fire all ingredients into a food processor and whir until well combined. Add chocolate and whiz just enough to distribute it in the batter. Pour into a greased and floured 8” cake pan (round or square) Bake 30-35 minutes, until batter is set and cake begins to pull away from the sides of the pan.

Adapted from the blog Pen and Spoon

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

Zucchini brownies with molasses and flax

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

Take me to the recipe

Too many zucchini in your garden?

I WISH I had that problem but so far I only have zucchini blossoms. Our local markets are teeming with them though and already I have more in my fridge than I can reasonably use in a week so I went looking for new ways to eat them up.

I call this a healthy brownie

After all, something that includes zucchini and flax seeds is bound to be good for you.  Molasses and unsweetened cocoa powder have nutritional value too. So I had one at breakfast this morning.

A couple of tips: I grate my zucchini on the coarse side of a box grater and then squeeze the water out a handful at a time. Also, the batter is dense so I used my hands to incorporate the zucchini.

Healthy tip: Feel free to reduce the sugar to 1 cup, reduce the salt to 1/2 tsp. and reduce the chocolate chips to 1/2 cup. Increase the cocoa by 2 Tbsp. (This is how I make them for my kids’ lunches).

Zucchini brownies

  • ½ cup oil or melted butter
  • 1 ½ cups sugar
  • 1 Tbsp. vanilla
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 2 cups flour
  • ¼ cup ground flax
  • 2 tsp. cinnamon
  • ½ cup cocoa powder
  • 1 ½ tsp. baking soda
  • 1 tsp. salt
  • 2 cups shredded, drained zucchini
  • ¾ cup chocolate chips (optional)
  1. Line a 9”x9” pan with parchment paper or grease it well.
  2. Combine oil, sugar, vanilla and molasses. Add egg and mix well.
  3. In a separate bowl, combine flour, flax, cinnamon, cocoa, baking soda and salt.
  4. Add this mixture to the wet ingredients and mix well.
  5. Fold in the zucchini and chocolate chips (if using).
  6. Spread in prepared pan.
  7. Bake at 350 F for 35 to 40 minutes

This recipe is loosely based on a recipe I found on the lovely baking blog,  iambaker.net.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

One-bite molasses brownies are extra fudgy and easy

Servings: 2 dozen serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

Take me to the recipe

One-bite Molasses Brownies are dense, fudgy and easy to make. The molasses intensifies the chocolate flavour and keeps them super moist.

Molasses-one-bite-brownies-1024x682

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

Ingredients:

  • 1 cup dark chocolate chips or coarsely chopped bittersweet chocolate
  • ½ cup butter, cut into pieces
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 large eggs
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 2 Tbsp. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1 cup flour

Instructions:

  1. Heat the oven to 350°F. Line an 8-by-8-inch metal baking pan with parchment paper.
  2. Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth.
  3. Remove from the heat, add molasses and let cool slightly, about 5 minutes.
  4. 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).
  5. 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.
  6. Cut into 1 or 2-inch squares.

**In this video I’m making the original version of this brownie recipe. The video version has no cocoa and only 1 Tbsp. of molasses. I have made these brownies dozens of times and I prefer this blog post version that includes cocoa powder and more molasses.**

Nutritional info: Per 1” brownie. Calories: 103, Fat: 5.9 g, Saturated Fat: 3.9 g, Cholesterol: 20 mg, Sodium: 45 mg, Carbs:14. Sugar: 10.6 g

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.