What do you get when the perfect ginger snap and the most perfect brownie get together and have a baby? You get this bad boy.
If you like ginger snaps, you'll love this. If you don't like ginger snaps, try this anyway. You won't be sorry.
This recipe comes from the cookbook I got at Hell's Backbone Grill during our trip to Boulder, Utah last year. I had this for dessert both nights we ate there, and I still dream about it! I decided to make some this year to include in the "goody basket" I'm putting together for our neighbors. Sorry the picture is so lousy. It was taken at 6:30 this morning when I was trying to wrap it up. Seriously, you need to try this stuff.
3 cups white flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon Chimayo chile (leave out if you can't find it)
1 1/2 sticks butter
1 1/2 cups sugar
1 1/2 cups dark molasses
1 1/4 cup boiling water
1/2 cup diced pear
1 tablespoon chopped crystallized ginger
1. Preheat oven to 350 degrees and grease and flour a 9x13" baking pan.
2. Sift or stir together the flour, baking soda, salt, and spices.
3. In large bowl, beat butter until creamy. Add sugar and eggs and beat on high speed until batter is light in color and texture. Slowly beat in molasses.
4. Add flour mixture and stir with spoon just until combined. Don't overmix.
5. Stir in boiling water and mix well, then add pear and crystallized ginger.
6. Pour into pan and bake for about 40 minutes (toothpick in center will come out clean and cake springs back when lightly pressed).
Best enjoyed warm with butterscotch sauce and whipped cream, but it's also just as fantabulous when enjoyed cold at 6am with morning coffee!!