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Ingredients: 6 Tablespoon(s) Unsalted Butter, melted 1/2 Cup(s) Packed Light Brown Sugar 1/2 Cup(s) Molasses 1 large Egg 2 Cup(s) Flour 1 Teaspoon(s) Baking Powder 1 Teaspoon(s) Baking Soda 2 Teaspoon(s) Ground Ginger 1 Teaspoon(s) Ground Cinnamon 1/4 Teaspoon(s) Salt 1/2 Cup(s) Milk Directions: Preheat oven to 350F degrees. Grease an 8-inch-square baking pan and set it aside. Beat the melted butter, sugar, and molasses with an electric mixer for about 1 minute. Beat in the egg until smooth. Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl. Slowly add the dry ingredients to the batter alternately with some of the milk. Continue mixing just until all of the dry ingredients and milk have been incorporated. Pour the batter into the prepared pan. Bake the gingerbread until a toothpick inserted in the center of the cake comes out basically clean (a few crumbs are fine), about 30 minutes. Cool briefly on a rack. Serve warm with whipped cream or ice cream.
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Add milk, un-beaten eggs & vanilla to coco