Ginger Bars28 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 1 hr
“Like a brownie, but gingery.” - by Jozi
Original recipe yields 1 9x13-inch pan
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mash the brown sugar, butter, and molasses together in a bowl with a spoon until the mixture is creamy and thoroughly combined. Mix in the ginger, eggs, and vanilla extract. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Stir 1/4 of flour mixture into the butter mixture at a time, incorporating each addition before adding the next. Pour the batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool before cutting.
Amount Per Serving (12 total)
- 278 cal
- 11.4 g
- 41.5 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"Another update!- I was the first reviewer of this recipe a couple of years ago and I have been enjoying these on a regular basis ever since. Then yesterday I had an epiphany- Brownie Sundae! I topped ..." See morethese warm gingery, gooey delights with some french vanilla ice cream and warm roasted pears in pear caramel sauce. I topped with a few toasted walnuts and a dollop of whiskey whipped cream. Eye-rolling-toe-curling-oh-my-God good!"
"Lovely, spicy, tasty bites. Since my crew loves their ginger baked goods to have a pleasantly warm afterglow, I added a full tablespoon of ginger and several good shakes of cayenne pepper. Then sprink..." See moreled the top with sugar to ensure a crackly crust. These didn't disappoint. I'm perplexed by the reviews that call this recipe "cake-like" because mine were nice and chewy, with a thin, shiny crust that shattered when bitten into. To be fair, I need to note that I used only all purpose flour, as I didn't have any whole wheat. Maybe that made the difference? Another possible explanation I can think of is overbaking. They were devoured in no time flat, and one friend who is a major fan of gingersnaps said he actually prefers these because of their chewy texture - the flavor is virtually the same. These are easy to whip up in no time at all - much quicker than making individual cookies. I always keep molasses on hand, and this is just about as good an excuse as any I've found for continuing to do so. A+"
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