Prep Time 10m
Cook Time 20m
Ready Time 60m
Yield 6 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, slightly beaten
  • 1/2 cup buttermilk
  • 1/4 cup light molasses
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
Preparation Directions
  • Step 1Heat oven to 375ºF. Spray an 8-inch square or round cake pan with no-stick cooking spray.
  • Step 1Combine shortening, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Beat in egg, buttermilk and molasses until well blended.
  • Step 2Combine flour, ginger, cinnamon, baking soda, cloves, nutmeg and salt in medium bowl. Add to creamed mixture; mix well. Pour batter into prepared pan.
  • Step 3Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan on cooling rack. Serve slightly warm or at room temperature.
  • Step 1Combine all sauce ingredients in small saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat to low; simmer 5 minutes or until sauce is slightly thickened. Serve sauce over each slice of cake.
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