Ginger Brownies. Pretty much guilt-free snack/dessert
Finals week is almost here. Just a few more days of my life being consumed by sanctions on Iran and how to export horse tranquilizers to Korea, then I am free to move about the world! Specifically, I will be moving about France, Italy, and Argentina. I will be visiting farms in France studying agriculture production processes (and eating lots of food delicious food). Italy is just for fun, and then Argentina is for studying economics.
But before I leave the country, studying is my priority. These brownies are the perfect snack for studying. They are sweet and satisfying, with enough fiber and whole grains to sustain. Perhaps these would be good to take on a road trip too.
Ingredient shot (keep in mind that I almost always forget one item in this shot)
Wet versus Dry Ingredients
Mix together.
All mixed.
Pour into prepared pan.
Baked, inverted onto the counter, and cut in squares. Perfect for a lunchtime sweet that won't make you feel like you ruined your day.
Sometimes I eat them for breakfast. 0=).
Ginger Brownies
Adapted from Healthful Pursuit
- 1 1/4 cup whole wheat pastry flour
- 3 tbsp ground flax seed
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking powder
- 1/3 cup brown sugar
- 1/2 cup molasses
- 1/3 cup milk
- 1/4 cup canola oil
- 3 tbsp pumpkin puree
- 1/4 cup egg whites
- Preheat oven to 350F. Line a 8×8 square pan with parchment paper so that it’s draping off both sides. Set aside.
- Place all dry ingredients in a medium-sized bowl and whisk to combine (flour through sugar). Set aside
- In a large bowl, combine all wet ingredients (molasses through egg whites).
- Drop dry ingredients into wet and stir until just combined. It’s ok if the mix is runny.
- Pour into prepared pan and bake in prepared oven for 40-45 minutes, or until a toothpick inserted comes out clean.
- Allow to cool for 5-10 minutes before removing from the pan and placing it on a wire rack to cool. Cut into 16 squares.
