Warm Gingerbread Squares

Texture of the cake is light and moist, but the flavor is deep, dark molasses and spices. Great served while still warm from the oven with whipped cream or vanilla ice cream.
¾ C water
½ C dark molasses
1 tsp baking soda
¼ C canola oil (although the original recipe called for butter)
1 large egg yolk
¼ tsp salt
1 ½ tsp ground ginger
½ tsp cinnamon
1 tsp baking powder
1 ¼ C all-purpose flour
Preheat oven to 350 degrees. Spray the baking pan with cooking spray.
Bring the water to a boil in the saucepan. Stir in the molasses and baking soda and remove from heat. Set aside to let cool slightly.

Combine the oil/butter and brown sugar in the work bowl of a food processor and process until smooth, scraping down the sides of the bowl once or twice as necessary. Add the egg yolk and process until smooth. Pour the molasses mixture through the feed tube and pulse once or twice to incorporate. Add the salt, ginger, cinnamon, baking powder, and flour and pulse once or twice to incorporate.

*Alternatively, you can do the same as above with a large bowl and an electric mixer

Scrape the batter into the prepared pan with the spatula and bake until a toothpick comes out clean, about 30 minutes if in an 8x8 pan or 25 min if in 3 5” loaf pans. Let cool in the pan about 15 minutes. Cut to serve warm.

Serves 9, adapted from Instant Gratification

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