I saw the truly insane usage of molasses and had to do it.
| Bangor Brownies 1 cup flour 1 tsp baking powder Pinch of salt ¼ cup melted shortening 1 cup molasses 1 egg 2 oz unsweetened chocolate, melted* 1 cup nuts, if desired Heat oven to 325°. Spray a 9" round or 8" square pan. Line the bottom of it with paper cut to fit. Then spray the top of the paper. Sift together flour, baking powder, and salt. Set aside. Mix together the shortening and molasses. Then add the egg and the chocolate, beating each ingredient before adding the next. Beat well. Then stir in the flour. Add nuts last. Pour into the pan and bake about 15-20 minutes, or until firmly set. Turn out of the pan as soon as you take it out of the oven, and cut with a sharp knife. *If desired, you can substitute 6 tablespoons of cocoa powder. Increase the shortening by two tablespoons. Note: We recommend omitting the chocolate. Instead, add spices like cinnamon, ginger, and nutmeg. The Metropolitan Cook Book, Metropolitan Life Insurance Company, via Mid-Century Menu
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| The Metropolitan Cook Book, Metropolitan Life Insurance Company (via Mid-Century Menu) |
As I've said before (and often), I like molasses so much that I pour it onto waffles. And look at how much we're using today!
With normal, molasses-free brownie recipes, the batter isn't this dark until after you've added the chocolate. But this recipe uses a truly glorious amount of molasses.
I thought I might have a good gingerbread recipe on my hands, so I split the batter in two before adding the chocolate.
As the brownies baked, I couldn't help wondering what made these distinctly "Bangor" brownies. Is it the molasses? I quickly found another recipe for Bangor brownies. Even if you swap the sugar for the molasses, the two recipes aren't the same.
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| Mrs. Mary Martensen's 1933 Century of Progress Cook Book, via The Internet Archive |
And so, I went to Food Timeline and learned that the town of Bangor, Maine figures prominently in the (surprisingly hazy) early history of brownies. The earliest "Bangor Brownies" they had (dated 1912) are completely different from either of the Bangors we have already seen. But it seems like aside from today's recipe, molasses doesn't really go into Bangor brownies.
When I checked on the brownies at the end of the recipe's 15 minute baking time, I grimly suspected that I would soon dump them into the trash. When your hot batter is bubbling and oozing like a pan full of simmering spaghetti sauce, you usually have a failure in the oven. I was utterly furious at wasting chocolate and nearly half a jar of molasses.
I gave the brownies an additional 5 minutes because I figured the oven was already heated and the "brownies" were already in it. Also, I wasn't ready to face the hot pan of ruined grocery money. At the end of the extra time, I found that the batter had set. However, it looked less like brownies and more like hardened mud. I was ready to dump the entire pan into the garbage can, but I didn't want to melt the trash bag.
I only cut the brownies as a formality, but they had a surprisingly good texture. I expected a gummy hardened paste, but they somehow had become a light and fluffy gingerbread. The molasses-only side of the pan was only a few spices away from being really good. This may be worth exploring further.
However, I wasn't impressed with the chocolate brownies. The chocolate and molasses tasted like they were at war with each other. I thought they would meld into something beautiful and they absolutely did not. I never thought I'd say this, but I think this brownie recipe is better without chocolate.
