Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Gingerbread Brownies with Buttermilk Glaze

Gingerbread Brownies with Buttermilk Glaze

My first introduction to “gingerbread” was the cute crisp gingerbread men cookies decorated with cinnamon candies and white icing we are all so familiar with. Few of those were homemade, and none ever did much for me. So I really never much thought of gingerbread as a favorite part of my holiday season. Those cookies sure are cute, but not much in the flavor department.

But then I discovered, deep, dark, cakey, traditional gingerbread and I was hooked. The warm spices of gingerbread are now a true holiday favorite for me. I love the way gingerbread smells, while the batter is being stirred up and as the gingerbread bakes. The combination of spices and the rich, deep molasses are immediately homey and comforting. These bars are a fun way to share the classically holiday flavors of gingerbread at any party or gathering. The sweet and tangy buttermilk glaze adds an extra layer of lovely.

Gingerbread Brownies with Buttermilk Glaze
Serves 16
For the Brownies
  1. 1 ¾ cups all-purpose flour
  2. 1 cup packed light brown sugar
  3. 1 teaspoon ground ginger
  4. 1 teaspoon ground cinnamon
  5. ½ teaspoon baking powder
  6. ½ teaspoon salt
  7. ½ teaspoon ground cloves
  8. ¼ teaspoon ground nutmeg
  9. ¼ teaspoon ground allspice
  10. 2 large eggs
  11. 1/3 cup molasses
  12. ¼ cup butter, melted and cooled
For the Glaze
  1. 1 ½ cups confectioner’s sugar
  2. 3 Tablespoons buttermilk
  3. ½ teaspoon vanilla extract
  1. Preheat the oven to 350°. Line a 8 by 8 inch brownie pan with non-stick foil or parchment.
  2. Mix the flour, brown sugar, baking powder salt and spices together in a large bowl. Use a fork to combine everything and break up any lumps of brown sugar.
  3. In another bowl, combine the eggs, molasses and melted butter until thoroughly combined. Add to the dry ingredients and stir together until everything is incorporated and there are no dry ingredients visible. The molasses is thick, so this will take a little effort.
  4. Scrape the batter into the prepared pan and use lightly moistened fingers to press it out to the edges and smooth the top. Bake for 20 minutes, until a tester inserted in the center comes out with just a few crumbs clinging to it.
  5. Cool the brownies in the pan.
For the Glaze
  1. While the bars are cooling, whisk together the glaze ingredients, making sure there are no lumps. Spread the glaze over the baked bars and leave to set, at least 15 minutes. Lift the brownies out of the pan using the foil or parchment. Cut into bars.
The Runaway Spoon

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