WINTER SPICE BROWNIES
Winter Spice Brownies
Cinnamon, cloves, nutmeg, and ginger all combined in a richly chocolate brownie, who could ask for more? This recipe is based on a Martha Stewart Living brownie recipe, but with my own spicy twist. The secret to moist, soft brownies is in the eggs and butter. Never skip or use “lite” butter or egg substitute, and make sure your butter is unsalted and eggs are room temperature. Oil is not an appropriate substitute for good, old-fashion sweet cream butter. I’ve seen posts and questions about preventing brownies from cracking, but I think that is just the nature of a brownie. It’s meant to crackle a bit on top, but if it is really bothersome, cover it up with powdered sugar or frosting. Try the Quick Chocolate Glaze (see below).