Molasses: Molasses Chews

These little squares were the consistency of brownies but had a rich dark molasses taste. The powdered sugar on the outside really sweetened them up. 

Still bite-sized Super Bowl-friendly, they were delicious without being too sweet. You could eat them just as easily with coffee as you could with beer. 

Okay, maybe that was a stretch.

But they were yummy. 

I took them to work and my co-workers gobbled them up.

They only have a shelf life of about 3 days though, so plan accordingly.

Most of these molasses recipes were pretty all-American. But it's also fitting. Laura lives here in Spain with me, so really American food is now foreign to us. Molasses was kind of born and bred as an ingredient in America, and well, it was SUPER BOWL weekend. It's about as American as you can get.

If you've got molasses laying around you should give any one of these a try.

Molasses Chews

makes 40

1 3/4 cups all-purpose flour (spooned and leveled)

1/4 teaspoon baking soda

1/4 teaspoon coarse salt

1/3 cup unsalted butter, room temperature

3/4 cup granulated sugar

1 cup unsulfured molasses

4 large egg whites

1/2 cup confectioners' sugar

Preheat oven to 350 degrees. Lightly coat an 8-inch square baking dish with cooking spray. In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until pale and fluffy, 4 minutes. With mixer on medium, add molasses and egg whites and beat until combined. With mixer on low, add flour mixture and beat until combined.

Transfer batter to dish and smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Let cool completely in dish on a wire rack. Invert cake onto a cutting board and cut into 1 1/2-inch squares. To serve, toss in confectioners' sugar to coat.

(recipe from here)

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