From my story, “”
-Prepare an 8” x 8” x 2”square brownie pan by lining the bottom with parchment paper.
-Preheat the oven to 350˚F
1/3 cup canola oil
½ cup dark brown sugar
2 cups all purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 ½ tsp ground ginger
1 ½ tsp ground cinnamon
¾ cup milk
2 tbsp hot water
½ cup grated dark chocolate or chocolate chips
In a large mixing bowl, vigorously stir together the dark brown sugar and canola oil until combined. This will still look a bit “sandy.”
Add the egg and stir vigorously until the combination looks like caramel sauce.
Add all the dry ingredients. Stir until they begin to combine with the sugar / oil / egg. Gradually add the milk and continue stirring just until the batter begins to smooth out. Add the water, and stir until absorbed. There should not be any “puddles”.
Add the chocolate and stir briefly to evenly distribute.
Transfer to the prepared brownie pan. Bake in the pre-heated oven for 20 to 25 minutes (depending on oven). When ready, cake will spring back when pressed gently, and a toothpick inserted in the center will come out clean.
Allow to cool in pan for ten minutes, then remove from pan and finish cooling on a rack.
Serve dusted with confectioner’s sugar. In the photo above I also sprinkled a little autumn-color sanding sugar as well. Gingerbread also pairs well with whipped cream.