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Pennsylvania Dutch Brownies
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4 tablespoons butter or margarine
1 (1 ounce) square unsweetened chocolate
1/4 cup light molasses
2 large eggs
1-1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 teaspoons granulated sugar
1 1/8 teaspoons ground cinnamon
Preheat oven to 375°. Grease 13 x 9-inch metal baking pan; set aside.
In a 4-quart saucepan, melt butter with chocolate over low heat. Remove saucepan from heat. With wire whisk or fork, stir in molasses, then eggs. With spoon, stir in flour, ginger, cloves, baking soda, salt, 1 cup sugar and 1 teaspoon cinnamon just until blended. Spread batter evenly in pan. Bake 15 to 20 minutes, until toothpick inserted 2 inches from edge comes out clean.
Meanwhile, in cup, combine remaining 2 teaspoons sugar and 1/8 teaspoon cinnamon; set aside.
Remove pan from oven; immediately sprinkle brownies with cinnamon-sugar mixture. Cool brownies in pan on wire rack at least 2 hours. When cool, cut brownies lengthwise into 3 strips, then cut each strip crosswise into 5 pieces. Cut each piece diagonally in half.
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