Chewy Molasses Squares

One of my absolute favorite things in this world is molasses. When I eat pancakes at home, I don't deal with that imitation stuff. I go for Steen's sugar cane syrup. It's pretty much molasses. I will always be partial to molasses' deep, rich flavor and health benefits. It is full of iron, so it is a great alternative to regular table sugar. Plus, I have a huge sweet tooth, so why not have my cake and eat it too? I do have to admit--I did not create this recipe on my own. I found it on pinterest. But, I am writing about it in my blog so that anyone who is following my blog  can see from another person's point of view just how easy these little babies are to make. This recipe was originally from Martha Stewart's website, but I know that for a lot of people, her recipes can be somewhat intimidating to make, or people may think they can't create something delicious like Martha can. I don't know.Maybe it's her perfectionist ways that intimidate y'all? I'm not quite sure. Anyway, I have taken it upon myself to  be the one to bring you this recipe again in the hopes that you all will try it and see for yourselves just how easy and foolproof this recipe really is.

As the name suggests, these confections are chewy. They're not the sticky kind of chewy, though. Rather, they have a bite, so it's not like you're eating regular cake. Think of chewy fudge brownies, but without the fudge. Tossed into confectioner's (powdered) sugar, they are just the most delicious morsels to eat. I was in heaven when I first made these, and I'm sure you will love them too! They're especially fun to eat with a few good friends. Okay, so without further adieu, here is the fabulous recipe:

Nonstick cooking spray (I used canola oil spray since it imparts a neutral flavor)
1 and 3/4 c. All purpose flour
1/4 tsp. baking soda
1/4 tsp. coarse salt
1/3 c. unsalted butter, room temperature (Since 1 stick is half a cup and equals 8 Tablespoons, 2 sticks would be 1 cup, a.k.a. 16 Tablespoons. 1/3 of that= 1/3 of 16 Tablespoons=5 and 1/3 Tablespoons.)
3/4 c. sugar
1 c. unsulfured molasses (sometimes spelled unsulphured)
4 large egg whites
1/2 c. confectioner's (powdered) sugar

1) Preheat oven to 350 degrees. Lightly coat 8 in. square baking dish with cooking spray. In a small bowl, whisk together the flour, baking soda, and salt.
2) In a large bowl, beat the butter and sugar on medium-high speed until pale and fluffy, about 4 minutes.
3) With the mixer on medium speed, add the molasses and egg whites. (You will have to separate the yolk from the whites. To do this, lightly crack the egg and go from one hand to the other, switching the yolk from one half of the shell to the other half. Make sure the yolk stays in the shell. The whites should fall into the bowl when you are making the yolk move from one half of the egg shell to the other half. You may want to separate them into a different bowl if this is your first time separating eggs, just in case some of the yolk falls with the whites. That way, you won't mess up the batter. Don't worry, it's really not that hard, even for a beginner.) Beat until combined and with the least amount of lumps as possible.
4) With the mixer on low, add the flour mixture, 1/3 of the amount at a time, and beat until combined, with minimal lumps.
5) Transfer to baking dish and smooth the top. Bake for 40-45 minutes, or until toothpick or knife inserted comes out clean.

Let cool completely by placing the baking dish on a wire rack. Once cool, invert onto a cutting board and cut into squares. Makes 40-50 squares.
Toss into a bowl of confectioner's sugar to coat. ( I tossed them while they were just a tad bit hot so that the powdered sugar was able to stick better.)

Then consume with a big smile on your face as you realize these little babies are some of the best things ever created.