Gingerbread bars are an easy option if you don’t want to roll out cookies!
Okay, I’m not gonna lie to y’all. I make Gingerbread Bars, because I do not like rolling out gingerbread cookies even a little bit. I never had. After the second round they’re just tough and not very pleasant to eat in my opinion. Some people love it and if that’s you. All power to you.
Here’s the thing though as much as I don’t like making gingerbread cookies, I absolutely adore the flavor of gingerbread. So I pulled together these bars. They have all the flavors of gingerbread with the texture of a fudgey brownie.
Often, I pair these with this cream cheese frosting from Barrel Full of Apples!
- I’m going to go ahead a warn you. This is a THICK batter.
- Because of that, I HIGHLY recommend that you mix the wet ingredients in a small bowl, the dry ingredients in a separate bowl, then mix it all together.
- If you try to add things in one at a time you’re are not gonna have a good time.
- Now all that being said this is super easy to throw together and you probably have everything in your house already.
- First off, I know this image is awkward. It’s the best I have at the moment.
- But I wanted to show you how the edges crisp just a little (any brownie edge people out there?) and starts pulls away from the sides.
- I let these cool in the pan and then flip them out to cut and such so I pull them out about 5 minutes from being fully done. (carry over cooking has cause me some bricks in the past)
- I cut a 9 by 13 pan into 4 by 4 rows giving me 16 “square” per batch.
- Chicken Pot Pie
- Red Velvet Truffles
- Dairy-Free Hot Chocolate Mix: With a Sugar-Free Option!
- Ginger Lemon Honey Syrup
- Veggie and Rice Casserole
- English Muffins
- ½ Cup Unsalted Butter Melted
- ½ Cup Molasses
- 1 Large Egg
- 1 Tbsp Vanilla Extract
- 2 Cup All Purpose Flour
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Tsp Powder Ginger
- 1½ Tsp Baking Powder
- 1 Tsp Ground Cinnamon
- ½ Tsp Ground Allspice
- ½ Tsp Ground Nutmeg
- 1 Tsp Salt
- Cream Cheese Frosting Optional
- Sprinkles Optional
- Preheat oven to 350°F and grease a 9 by 13 cake pan
- Combine flour, brown sugar, sugar, powder ginger, baking powder, cinnamon, allspice, nutmeg, and salt in a mixing bowl.
- In a separate bowl: mix melted butter, molasses, egg, and vanilla.
- Add the wet ingredients to the dry ingredients and mix. The batter will be like a THICK cookie dough.
- Pat into an even layer in the greased 9 by 13 cake pan.
- Bake in a 350°F oven for 40-45 minutes. Taking them out just before the center sets.
- Cool in the pan.
- Decorate. I use THIS cream cheese frosting without the almond extract. Add lots of pretty sprinkles for the prettiest dessert around!!
- Cut into 16 square. I cut it into a 4 by 4 grid for this. (I cut it in half and then cut the halves in half)
- Store in an air tight container for about a week.