Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chewy Molasses Squares 4.2 (155) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 55 mins Yield: 40 This dessert from reader Sara Chylack of Duxbury, Massachusetts is ideal for people who love the deep, rich flavor of molasses. Look for unsulfured, which has a purer taste than the sulfured version. Ingredients Nonstick cooking spray 1 ¾ cups all-purpose flour (spooned and leveled) ¼ teaspoon baking soda ¼ teaspoon coarse salt ⅓ cup unsalted butter, room temperature ¾ cup granulated sugar 1 cup unsulfured molasses 4 large egg whites ½ cup confectioners' sugar Directions Preheat oven to 350 degrees. Lightly coat an 8-inch square baking dish with cooking spray. In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until pale and fluffy, 4 minutes. With mixer on medium, add molasses and egg whites and beat until combined. With mixer on low, add flour mixture and beat until combined. Transfer batter to dish and smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Let cool completely in dish on a wire rack. Invert cake onto a cutting board and cut into 1 1/2-inch squares. To serve, toss in confectioners' sugar to coat. Rate it Print