*full disclosure, these were so soft they fell apart as soon as I took them out of the pan because I didn’t wait until they were cooled but it made them look really abstract and interesting 🙂

Ingredients

• 1 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 2 large eggs, room temperature
• 2 TBSP molasses
• 1 tsp vanilla extract
• 2 ½ cups flour
• 1 TBSP ground ginger
• 2 tsp cinnamon
• 1 tsp baking powder
• ½ tsp kosher salt
• confectioners’ sugar, for dusting

Directions

• Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Set aside
• In a large bowl, combine butter and brown sugar. Stir well
• Mix in eggs, molasses, and vanilla
• In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt
• Gradually stir the flour mixture into the butter and egg mixture until completely combined
• Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until the edges are set and the center is no longer jiggly. If you are using a 9×13-inch pan, bake for 25-30 minutes
• Allow to cool completely before sprinkling with confectioners’ sugar. Cut and serve!

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