Gingerbread Bars

I too found this a bit dry, but it did have terrific flavor. Took suggestion of other posters and doubled spices, plus I added about 2 tsp of ginger paste and sprinkled chopped crystallized ginger once it finished baking. Baked in a 13 X 9 pan. Would definitely nix the flour and sugar topping next time, it gave it a weird uneven white top and didn't add any flavor or texture. Maybe like another poster suggested I'll use a little less flour next time to see if that helps with dryness.

• mainers

• Maine

• 12/2/2016

just made these , used a 9 x 13 pan because I wanted them thicker and I added chopped candied ginger to the batter, that's all I changed, they are great, the flavor, texture and moist . baked for exactly 22 minutes in a pan lined with parchment the first batch was so good , I made a second batch immediately to give away to friend and neighbors to sample.

• jrtn

• San Francisco, CA

• 11/21/2015

I baked them in a 9x13" pan, was a little more liberal with the spices, increased the soda to 3/4 tsp land also left out the cloves and put in a pinch of black pepper. I goofed and only put in one egg and they still turned out! They will be served with a small dollop of whipped cream and a carmelized pecan on top. This is a super easy Christmas keeper.

• Anonymous

• Edmonton, AB

• 12/14/2014

I made these yesterday for a party because I wanted the gingerbread flavor without the trouble of rolling out gingerbread cookies. My jelly roll pan was larger than the one recommended, but I used it anyway and just reduced the time and started checking the bars early. The result was excellent: a thin, chewy bar for most of the pan, with a crispy edge around the perimeter. I think you could cook them just a tiny bit longer for a crisp bar, or slice and re-bake briefly for the same result. They were a huge hit at the party.

• charsmama

• Atlanta, GA

• 12/22/2013

我跟着菜谱,但仍然酒吧came out too dry. They were also not quite spicy enough for my taste. If I did this recipe again, I would double the spices and use less flour or bake for less than 22 mins. I placed them in a ziplock bag with a slice of apple overnight. We'll see if that moistened them up a bit when I get home from work....

• Anonymous

• San Diego, CA

• 12/7/2011

Great recipe that comes together in a pinch! I doubled all the spices and reduced baking time to 18 minutes in a 13x9 pan as per other reviewers. Came out super flavorful and chewy! My new go-to holiday cookie/bar/cake/brownie.

• Squiggie54

• Kingston, ON

• 11/20/2011

Bake these like brownies rather than like a cake to avoid their drying out.

• Anonymous

• Lexington, MA

• 2/6/2011

Delicious. A little cakier than I was expecting, but that was a pleasant surprise. I love gingerbread, and these little babies live up to all expectations. I substituted the ground cloves for ground black pepper (because I didn't have ground cloves) and that added an extra spicy kick. I also added apple slices (because I had an apple), but I might make them without the apple next time. It's nice, but the full-out ginger flavor is better. Definitely cut these bars into small squares - they are quite rich, and then you can have four or five without feeling like too much of a glutton.

• vintagejenta

• New Windsor, NY

• 2/5/2011

I just made these for the first time. What an easy and delicious recipe! I've always been intimidated by gingerbread. This recipe couldn't be easier. I baked it in round cake pans and cut it into wedges for serving. It looks great and is super flavorful and moist. I was a little heavy- handed with the ginger, but otherwise followed the recipe exactly. Will definitely make it again closer to the holidays.

• jsc027

• Pennsylvania

• 10/5/2010

I have been making this exact recipe for years. Everyone else also loved it! www.entertainingrecipes.org

• Anonymous

• 5/17/2010

I have been making this exact recipe for years. Everyone else also loved it! www.entertainingrecipes.org

• Anonymous

• 5/17/2010

Gingerbread brownies! Used 9.5 X 13.5-inch pan and baked for 22 minutes. Amped up spices; no powdered ginger but added maybe 1/2 cup of very moist candied ginger from King Arthur Flour Co. Wonderful chewy texture. Sprinkled sugar but no flour on top (sounded too weird). I thought they'd need a frosting, but they are great as is.

• foodgroup

• 5/16/2010

These are good bars but not truly great in my opinion. I took the advice of previous reviewers and doubled the spices, which these definitely need. Similar to a previous reviewer, I found these dry even though I cut the cooking time down. I also found the batter very hard to spread in the pan - it was quite sticky. These need a little something on top - I'll throw some chopped candied ginger on next time.

• Anonymous

• VANCOUVER, BC

• 3/11/2010

Let me start by saying the flavor of these are delicious and I love the ease of them...but I made them twice, followed the recipe to a T and both times they were dry.(and I am a skilled baker) The second time I even dropped the time by 5 minutes. So I will try one more time, since most reviews said they used a 13 x 9, to make a moist chewy cookie. Even dry every last one was eaten.

• 得到了themeyes

• 1/1/2010

This was wonderful and everybody loved it! I baked it in gingerbread men molds and then made them into ice cream sandwiches, decorating the top to make it look like a gingerbread man. Very Christmas-y, very cute, and very yummy!

• velvetellie

• Norman, OK

• 12/25/2009