I am absolutely obsessed with gingerbread. I’m also obsessed with cinnamon, nutmeg, cloves, pumpkin pie spice, any warming spices you can name. Molasses is also a staple in my cabinet. Many people, dare I say the majority?, do not share this obsession. My husband included. So when I bake a spicy dessert like this, I end up with more than I can eat. I pulled these out of the oven and was waiting for the icing to finish setting, when Fabien appeared. His nose led him straight to the kitchen.
My use of blackstrap unsulphured molasses gave the impression that these bars were actually rich chocolate brownies. Unfortunately, for Fabien they were not. He took a taste and I watched his face go from bliss to panic. “WATER!!!!!” He ran to the kitchen sink and downed an entire glass of water. He finally stopped to take a breath and said, “These are so spicy!!! These aren’t brownies?!”
This will forever my one of my favorite memories. An innocent prank 😉
So, these bars should come with a warning: they are spicy. You can easily lighten them up by using regular light molasses. It will be lighter in color and flavor. Only the diehard molasses lovers should go with the dark unsulphured blackstrap. Or give it a try, but have whipped cream of vanilla ice cream on hand. That being said, these really are so good. And full of iron, so basically healthy. 😉