Description
Broonie is a moist, spiced ginger molasses cake with a rich, soft texture and a comforting blend of cinnamon and ginger. Perfectly baked to a golden finish, this treat pairs wonderfully with freshly whipped cream and a hint of cinnamon on top, making it an ideal dessert for cozy gatherings or a delightful afternoon snack.
Ingredients
Scale
For the Cake
- 1/2 cup unsalted butter (softened to room temp, plus 1-2 tsp. for greasing pan)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp salt
- 1/2 cup quick cooking oatmeal
- 1 whole egg
- 2 egg yolks
- 1 cup unsulfered molasses
- 1 cup hot water (about 130-150℉)
For Serving
- Freshly whipped cream
- Ground cinnamon (for sprinkling)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350℉ and grease the bottom and sides of a 9 1/2 x 12 inch rectangular baking pan with 1-2 teaspoons of softened butter to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground ginger, salt, and quick cooking oatmeal. Stir these together well to ensure an even distribution of spices and leavening.
- Cream butter and sugar: Using a stand mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and well blended. Then add the whole egg and egg yolks, beating until the batter becomes airy and pale in color.
- Incorporate molasses, water, and dry ingredients: Gradually mix in the molasses, hot water, and dry ingredients in four additions, each about a quarter of the total amount. After each addition, thoroughly mix to incorporate and scrape down the sides of the bowl to ensure uniformity.
- Bake the batter: Pour the fully mixed batter into the prepared baking pan and bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and serve: Allow the broonie to cool in the pan before serving. Enhance the presentation and flavor by topping slices with freshly whipped cream and a sprinkle of ground cinnamon.
Notes
- Ensure the butter is softened to room temperature for smooth creaming with sugar.
- Use hot water between 130-150℉ to help dissolve the molasses and activate baking soda.
- Do not overmix after adding dry ingredients to keep the cake tender.
- Test doneness with a toothpick; if it comes out with moist crumbs, the broonie is ready.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for extended freshness.
