I almost called these Gingerbread Blondies, but one look at them will tell you they’re not blond, they’re brown. I couldn’t call them brownies, though, because they don’t have any chocolate in them, and furthermore, they’re flat as tiles, and couldn’t really be called either. But they do have a very brownie-like texture. You can cut them with cookie cutters, or cut them in squares. You could also roll up the whole pan and fill it with cream to make a Bûche de Noël. It’s a perfect holiday recipe with endless possibilities.
3 cups flour
1 teaspoon salt
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 sticks butter
1 cup sugar
1 cup molasses
1 teaspoon pure vanilla extract
1 teaspoon orange zest
Maple Butter Glaze (recipe follows)
1. Preheat oven to 350 degrees. Spray a half sheet baking pan (one of those 11×17 inch aluminum cookie sheets with a 1 inch edge) with nonstick cooking spray. In a medium bowl, whisk together flour, salt and spices.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and molasses. Add in eggs, one at a time, incorporating well after each addition. Mix in vanilla and orange zest.
3. Spread into the prepared pan and bake for 20 minutes. Allow to cool completely, cut into diamonds and drizzle with Maple Butter Glaze.
Maple Butter Glaze
2 tablespoons pure maple syrup, plus more if needed
2 tablespoon butter, melted
1 cup confectioner’s sugar
In a microwave safe bowl, heat maple syrup in the microwave for about 20 seconds. Stir in melted butter and powdered sugar. Add more syrup (or powdered sugar) as necessary to achieve desired consistency.