Dark Chocolate Gingerbread Brownies

Rich with redolent spices, these brownies are a perfect autumn day detour or departure from the daily grind.

1 package (19.5 ounces) brownie mix
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, melted (1 stick)
1/4 cup dark molasses
3  large eggs
2 teaspoons vanilla extract
4  squares (1 ounce each) bittersweet chocolate, coarsely chopped
 Vanilla Butter Glaze
Preheat oven to 350 degrees (325 for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of an 8-inch square baking pan with nonstick cooking spray.

In a medium mixing bowl toss brownie mix with the ginger, cinnamon, nutmeg, and cloves. Add the melted butter, molasses, eggs, and vanilla and mix with a wooden spoon until just blended and all dry ingredients are moistened; stir in chopped chocolate. Spread batter into prepared pan.

Bake 40 to 44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake). Transfer to wire rack.

Prepare Vanilla-Butter Glaze. Spread glaze over warm brownies; cool completely. Cut into squares.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 40-44 min

Servings: makes 9 large or 16 small brownies

Recipe By: Camilla V. Saulsbury

From:  Brownie Mix Bliss
Used with permission of Cumberland Press