like a gingery brownie.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 ¾ cups brown sugar
- ⅔ cup butter
- ¼ cup molasses
- 2 teaspoons ground ginger
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 354 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! I did make a couple small changes: we were out of whole wheat flour, so we just used double the amount of all-purpose flour. I also doubled the amount of powdered ginger and also added a generous portion of crystalized ginger, as I wanted to make it have a strong flavor. They turned out tasting a lot like ginger snaps, but with crisp edges and a delightful softness in the middle. All of us loved them and we agreed we are definitely making them again!
These are great exactly as the recipe is written. Now that I have made them several times I think I will try adding different spices, such as cinnamon or cardamom would be delicious.
good and quick we cut pan into 32 pc and seemed to be just right very buttery rich. great with a cuppa
Super moist, great flavor.
Good night, this was SO sugary! I like the concept but the result was so piercingly sweet I couldn’t taste anything but the crunch of sugar between my teeth. Might try another iteration with less sugar and more molasses, and try a lot more ginger (maybe also some other spices to give it a bit more depth of flavor).
My hubby and I loved these bars. We’re not fussy about very sweet but love flavour and these delivered. They only seemed to get more flavourful the longer they sat. The only difference I made was I cut the salt in half and on the suggestion of another reviewer, I put in a good Tablespoon of round ginger. Like I said, we love flavour. Once the bars were cool I sifted some icing sugar on top to give them a little festive flare. These will definitely be on my regular baking routine.
Not very gingery, but it was good. Personally I prefer brownies.
Very nice texture, chewy. A little blander than I like, even with adding crystallized ginger. Will increase ginger next time.
it was more cakey than chewy- but I used reg AP flour. used full tbl of ginger. Watch the time, I over baked a bit. Nice mix of spices, even my kids liked.
These are delicious if you like ginger. They taste like a dense gingerbread. I would soften the butter next time I make them though I will make them again!
Great recipe! I used only white flour as I don’t like wheat. Cooked for the exact time recipe state and they come out soft and chewy. I did add 1tsp of ground clove and nutmeg and oh my gosh best ever. My friends raved about them and asked for the recipe.
I didn’t care for them. They turned out fine but I thought the taste was off. It needed more of that gingerbread taste.
I made these to take to our fellowship time after our church service. I was tempted to add some cinnamon and cloves, but decided to just stick with the ginger. I’m very happy with these bars! They are like gingerbread with a brownie-like texture. They are dense, slightly chewy and oh, so good! Ginger and molasses is just a great combo! Thanks for the recipe, Jozi!
I used organic coconut sugar.
Very good recipe. Will use a little more ginger next time. Used lemon cream cheese icing. Delicious
Delicious! This is soft and moist like a brownie.
I love this recipe! The ginger bars are delicious, and I always get compliments from it. I’ll definitely be making it again.
Make these bars! My nephews love gingerbread, but this is a year-round and faster way… same flavor and so chewy. I added cinnamon, cloves, ginger… all the gingerbread man spices, extra sugar, and cream cheese drizzle -so delicious!
these are simple to make and very delicious
Definitely a great substitute when you want gingerbread cookies but don’t feel like doing cut outs! I used all white flour because I didn’t have wheat and they came out really well, just like a brownie in consistency. The only thing I didn’t love was that the molasses flavor is very strong. I would cut back on it a bit if I made them again.
These bars are AMAZING! They are soft and chewy and gingery. These are going to be a regular in my dessert repertoire.