Recipe number two of this year’s baking extravaganza is here, and this is one I’m really excited to share. Gingerbread is often thought about in the context of houses or cookies, but I decided to take it to the next level and make soft, chewy bars.
These are not for the faint of heart either; I love ginger, so I added quite a lot. Desserts that aren’t too sweet are always sort of interesting and usually taste really good, so I couldn’t help but overdo it just a little bit. To cut the spicy flavor, though, I added white chocolate and metallic sanding sugar on top.
I think there’s nothing that screams the holidays like gingerbread does, especially because it has such a distinct flavor. Ginger is usually thought of as an Asian spice, and is predominantly a feature of more savory or spicy dishes. Using ginger in a dessert is a lot of fun and has a great result. Totally worth it to take food photos outdoors with a windchill below zero, I guarantee it.
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- 1 cup butter, melted
- 3 tablespoons molasses
- 2 eggs
- 1 teaspoon baking soda
- 1 ½ teaspoons ginger
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 ⅓ cups all purpose flour
Preheat the oven to 375º F.
In a large mixing bowl, combine the sugar, brown sugar and butter until the mixture comes together. Add the molasses and stir until completely combined.
Add the eggs, one at a time, mixing well after each addition.
Add the baking soda, ginger, cinnamon and salt and mix until you can’t see any specks left in the batter.
Stir in the flour and mix until the batter just comes together; you don’t want to overmix.
Line a 13 x 9 baking pan with parchment paper or foil, and spread the batter evenly in it.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
Let the bars cool completely before cutting or decorating.