Gingerbread Bars

Recipe From: Laura

These are the delicious Gingerbread Bars I made for Beejs 70th birthday party.  The perfectly spiced Gingerbread bar is soft & chewy, topped with a velvety cream cheese frosting that wonderfully compliments the gingerbread.  

2 cups + 2 Tablespoon all-purpose flour **(scoop and level to measure)** see notes

1  1/2 teaspoon ground ginger

1  teaspoon ground cinnamon

1/4  teaspoon ground nutmeg

1/4  teaspoon ground cloves

1  teaspoon baking soda

1/2  teaspoon salt

3/4 cup  unsalted butter, diced into 1 Tbsp pieces, melted and cooled slightly

1 cup packed light brown sugar

1/4 cup must be UNSULPHURED molasses

1 large egg

2 tsp vanilla extract

Frosting

1/4 cup unsalted butter, nearly at room temperature

1/2 pkg (4 oz) cream cheese, nearly at room temperature

1 1/4 cups powdered sugar

1/2  teaspoon vanilla extract

1/2 tsp pumpkin spice 

Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with cooking spray, set aside.     In a medium mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and molasses until combined.

Mix in egg and vanilla extract. With mixer set on low speed slowly add in flour mixture and mix until combined. Fold batter with a spatula as needed until batter appears to be evenly incorporated.

Pour dough into prepared baking dish and spread and press into an even layer using your hands.

Bake in preheated oven until bars have baked through, about 12 - 15 minutes (be careful not to over-bake). Transfer baking dish to a wire rack and let bars cool completely.

For the cream cheese frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and cream cheese until smooth.

Add in powdered sugar and vanilla and mix until light and fluffy. Spread frosting over cooled bars. Cut into squares. Cover with lid or plastic wrap and store in refrigerator.

Recipe Notes - The recipe calls for 'scoop & level to measure' your flour.  Believe it or not, there is a difference in the weight of the flour when you take your measuring cup and scoop into the flour bin then level off  VS. taking a big spoon, dipping  spoon into flour, & putting flour into the measuring cup to level off.  For this recipe, use your spoon to scoop flour into the measuring cup, level off. (This way the flour doesnt get as compacted down).