Chocolate Marshmallow Gingerbread
Serves: Approximately 24 tea-size servings
 
Ingredients
  • 2 cups molasses
  • 1 cup plus 2 tablespoons unsalted butter
  • ½ cup brewed coffee
  • 4 McIntosh apples, peeled and thinly sliced
  • 4¾ cups all-purpose flour
  • 3 tablespoons firmly packed brown sugar
  • 4 teaspoons ground cinnamon
  • 4 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground mace
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • ½ teaspoon fine sea salt
  • 1 (16-ounce) container sour cream
  • 2 large eggs, beaten
  • 1 cup semisweet chocolate chips
  • 1 cup miniature marshmallows
  • Vanilla ice cream or whipped cream, to serve
Instructions
  1. Preheat oven to 350°. Coat the inside of a 13x9-inch baking pan with butter.
  2. In a large saucepan, combine molasses, butter, and brewed coffee; bring to a boil over medium-high heat, stirring constantly. Let cool.
  3. Arrange apples in bottom of prepared baking pan.
  4. In a large bowl, whisk together flour, brown sugar, cinnamon, ginger, nutmeg, mace, baking soda, cloves, allspice, and salt.
  5. Stir sour cream into cooled molasses mixture. Add to flour mixture, stirring well. Stir in eggs until well combined. Stir in chocolate and marshmallows. Pour batter over apples.
  6. Bake until a wooden pick inserted in center comes out clean, 55 to 60 minutes. Let cool in pan for at least 10 minutes before inverting gingerbread onto a cutting surface, apple side up. Cut into pieces. Serve warm or at room temperature.
  7. Serve pieces, apple side up, plain or with vanilla ice cream or whipped cream.
Notes
This makes a big pan of gingerbread! You can cut the recipe in half and use an 8x8-inch square baking pan if you wish.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sweet-suspense-is-served-in-the-newest-death-by-chocolate-mystery-by-sarah-graves/