HOME > Chowhound > Home Cooking >


Just tried Chewy Molasses Squares from Everyday Food

Okay. I made them two days ago, and then had to go get more molasses to be sure that they are as good the second time around as the first. They are.

  1. Click to Upload a photo (10 MB limit)
  1. Hmm. Must look this up.

    1. Is this recipe available somewhere online? Or could you paraphrase? I searched the Everyday Food site, and these did not turn up.

      Edit: I found this recipe on food.com. The poster claims it comes from the magazine. Does it sound right? http://www.food.com/recipe/chewy-mola...

      1. I think I saw that...is it the recipe submitted by someone from Duxbury, Mass.? They looked really good...now I'll have to try them.

        1. Yup, that's the recipe, as posted by ChristinaMason. Thanks for finding it; I couldn't find it when I looked. These are delicious; they may even get better as they age!

          1 Reply
          1. re: somervilleoldtimer

            What did you do with the 4 leftover yolks? Make a creme anglaise?

          2. Hooray, molasses and NO cinnamon or other spices. Intriguing, on the schedule for this weekend.

            2 Replies
            1. re: buttertart

              It's funny -- the brain supplies the cinnamon for a minute, but then figures out that there isn't any, and then the molasses flavor really comes blasting through. These are my current favorite baked good, and I'm handing them around to friends and family as well. Plus they aren't very rich -- only 1 teaspoon of butter per square and no egg yolks at all. (I'm making custards and chocolate pot de cremes with the yolks; wouldn't want them to go to waste!) Have fun, buttertart!

              1. re: somervilleoldtimer

                I shall! If you like white chocolate (I know not everybody does, but I love it) try an all-yolk pot de creme with white choc. I made these for Valentine's Day with bits of Turkish candied chestnuts in them...

            2. I forgot to say that I used up some old and rather boring molasses on these squares, but next time I make them I'm going to use the truly delicious Brer Rabbit Blackstrap molasses, which has many more layers of flavor than regular molasses. (And I didn't use the Lyle Black Treacle that I had forgotten to give to a friend, and which was years past it's sell-by date and exploded with a hiss when I pried the lid off.)

              10 Replies
                1. re: buttertart

                  I had that happen to a can of Lyle's Treacle in my checked baggage while on a plane coming back from Scotland. I guess the high altitude and lack of pressure was too much; what a MESS.

                  These squares can't be easier; I've got a surplus of molasses and will give them a try tomorrow.

                  1. re: bushwickgirl

                    Mess indeed! Yikes!

                    And the squares are still good a week later. I did sugar them up all at the same time, so they aren't that pretty anymore, but still very tasty.

                    1. re: somervilleoldtimer

                      Ok, I made these a few weeks ago, they are very good and easy enough; I added two teaspoons of grated orange rind, as I can never leave well enough alone. I bet a teaspoon or so of ground or some fresh grated ginger would be a nice touch; otherwise, the simpler, the better. I heartily recommend these bars for molasses fans, like me.

                      You're right, these little chewy morsels keep very well. I sugared some of them the first day, and skipped that step thereafter. Thanks for posting this recipe , I passed it on to my sister in New England. Assuming you are from Somerville, MA, I just want to mention that my mom lived in Somerville when she was young.

                      1. re: bushwickgirl

                        I am indeed from Somerville, MA! Where did your mother live?

                        1. re: somervilleoldtimer

                          In Somerville, address unknown, then Boston, 30's through 70's. Now deceased, sadly. She was a great cook. She would have liked these squares.

                          1. re: bushwickgirl

                            I'm sorry she's gone.

                            I have just made my sixth? seventh? batch of these squares. I had several bottles of blackstrap molasses, but I'm coming to the end of my supply. I kind of can't stop making them!

                2. re: somervilleoldtimer

                  were the squares rather sweet with regular molasses? blackstrap would definitely balance out the flavor with a bitter element.

                  1. re: goodhealthgourmet

                    I'm using blackstrap and they are better with that rather than regular molasses.

                3. Tasted like gingerbread to me, which was a surprise, since I love molasses.

                  1 Reply
                  1. re: pine time

                    I know. Isn't that interesting! I've made this recipe now five or six times, and every time they're really satisfying, and the squares last a long time just sitting in a box. I may start messing with the recipe, and I like bushwick girl's suggestions above, just to see what happens, but I think I have to go one or maybe two more rounds as it, to get it out of my system.

                  2. Though I like real gingerbread, these had too much molasses for me -- I think using part corn syrup would tame them a bit.
                    But I love the chewy texture -- I wonder if using *any* syrup (honey?) would work.

                    4 Replies
                    1. re: blue room

                      I think most syrups, maybe not maple, would be fine, especially honey. A combo of molasses with a small percentage of corn, caramelized sugar syrup or honey would work also. Something to play with...

                      1. re: bushwickgirl

                        Yes, I was thinking honey for sure.
                        "Carmelized sugar syrup" -- is this also called "golden syrup" ? Just sugar melted to the lollipop stage, then mixed with water?

                          1. re: goodhealthgourmet

                            Blue room, yes, caramelized sugar and dilute, and GHG, absolutely a good syrup choice.

                      2. I just made these tonight based on your recommendation. I am a sucker for anything with lots of molasses and these did not disappoint. They are delicious, and the texture is perfect. I used blackstrap molasses and followed the recipe to the letter. Everyone in the family had seconds.

                        4 Replies
                        1. re: Isolda

                          Oh, I'm glad you all like them! I can't stop making them.

                          1. re: somervilleoldtimer

                            This Somerville born and bred girl wants to know what you are doing with the left over yolks! It would kill me to toss them.

                            1. re: tweetie

                              Don't toss them! I make baked custards (a.k.a. cup custards or egg custards) that bake in the oven in a water bath, along with the molasses squares.

                              1. re: tweetie

                                AND I just discovered that Chow is featuring a lemon curd recipe that uses four yolks!

                          2. Okay. So these are really easy. And low fat. And pretty tasty. But they are NOT cookies. Or even bars. They are little squares of (yes, I have to admit it, they remind me of gingerbread) cake. So make and enjoy. But don't expect a bar cookie (as you'll notice once you start making the batter). I am curious to tweak it some -- I guess I was hoping for a molasses blondie. Which really shouldn't be so hard from scratch.

                            13 Replies
                            1. re: moxsa

                              yes, I agree they reminded me of a good moist (sans spice) gingerbread too. Not quite sure how one coule cut them into 1"x1" squares, 2.5"X25" was the best I could do. Still, tasty.

                              1. re: moxsa

                                These are unquestionably squares, and they do look like gingerbread or possibly brownies on the plate, so you have to warn peole.
                                Molasses blondies sound wonderful! Do let us know if you figure it out.

                                1. re: somervilleoldtimer

                                  I have actually had to restrain myself from baking any more of these for the meanwhile, whatever you chose to call them, as I have become seriously skilled at eating an entire pan in one day. Be forewarned, people.

                                  1. re: bushwickgirl

                                    Do they need blackstrap? I only have medium or regular Grandma's. The Beast would like these, I think.

                                    1. re: buttertart

                                      Nah, not at all, but it would be nice for a future baking project. I don't often have blackstrap around, it's not a product I use very much, but it does keep forever. Try the medium molasses for a change up.

                                      The Beast? Assuredly not mr buttertart?

                                      1. re: bushwickgirl

                                        But yes! The very man. Named ironically since he's one of the least beastly of men, 99% of the time.

                                      2. re: buttertart

                                        I used Grandma's the first time (to be honest, Grandma's that had been sitting around for about 5 years in an unmarked bottle (not a districtive molasses bottle) because I had transferred it there for some forgotten reason.) The squares were still good with aged Grandma's, but were better with the Brer Rabbit blackstrap.

                                      3. re: bushwickgirl

                                        I made it around 10 times before the appeal began to wane.

                                      4. re: somervilleoldtimer

                                        for blondies, I'd add a couple of tablespoons of extra flour, and sub maybe 1/3 molasses for sugar? It's the buttah that makes blondies so darned good--the balance of fat, sweet, and salt.

                                      5. re: moxsa

                                        Here is my update:

                                        after a few tweaks, here is my molasses blondie offering, for those who would prefer more of a bar cookie than a cake. That said, especially after they sat for a day, I really came to appreciate the original recipe that is truly delicious -- definitely "cake", but a unique, soft and fluffy yet simultaneously slightly chewy/sturdy texture.

                                        Preheat oven to 350, prepare 8x8" pan.
                                        brown 5T butter in large pot
                                        remove from heat and stir in 1/2c granulated sugar, then 1/2c unsulphored molasses
                                        when cool enough, stir in 1 egg thoroughly
                                        then 1 1/8c ap flour with 1/4t kosher salt and 1/4t baking soda
                                        beat briefly until shiny
                                        pour into prepared pan, bake 20-25min.

                                        I'm not claiming this is better, just different. Let me know what you think!

                                        1. re: moxsa

                                          I can't try for a week or so, but will do ASAP and will report back. Thank you for taking this on!

                                          1. re: moxsa

                                            Moxsa, by prepare 8x8 pan , do you mean grease and flour??? or just grease it? Thanks so much!

                                            1. re: Val

                                              For bars I usually line with foil, then use spray with flour, as long as you're not allergic to soy.