Moist Spicy Sweet Bars (Printable Version)

Moist, spicy-sweet bars with fresh ginger and brown sugar, perfect for tea time or dessert.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground ginger
06 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted and slightly cooled
08 - 1 cup light brown sugar, packed
09 - 2 large eggs
10 - 2 tablespoons fresh ginger, finely grated
11 - 1 teaspoon vanilla extract
12 - 1/4 cup whole milk

→ Optional Topping

13 - 2 tablespoons crystallized ginger, finely chopped

# How To Make:

01 - Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and cinnamon.
03 - In a large bowl, whisk the melted butter and brown sugar until well combined.
04 - Add eggs, one at a time, whisking thoroughly after each addition.
05 - Stir in the grated fresh ginger and vanilla extract.
06 - Add the dry ingredients to the wet mixture and gently stir until just combined.
07 - Pour in the milk and mix until smooth, taking care not to overmix.
08 - Spread the batter evenly into the prepared baking pan.
09 - Sprinkle crystallized ginger on top if desired.
10 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
11 - Allow bars to cool completely in the pan, then lift out using the parchment overhang and cut into 16 portions.

# Expert Advice:

01 -
  • Fresh ginger transforms ordinary bars into something that tastes homemade in the best way, with a warmth that feels genuine.
  • They're sturdy enough to pack in a lunch but tender enough that you'll eat three in a sitting without meaning to.
  • The whole kitchen smells like a cozy bakery while they bake, and that alone makes the 50 minutes worth it.
02 -
  • Fresh ginger loses brightness the longer it sits once grated, so don't prep it more than a few minutes before mixing, or your bars will taste more like dried ginger than fresh.
  • The toothpick test matters more than timing; ovens vary wildly, and a bar that looks underbaked is still better than one that's dry inside.
  • These are best eaten the day after baking, when the flavors have settled and the texture becomes even more tender.
03 -
  • Grate your fresh ginger on the finest part of your box grater or microplane just before mixing; it stays bright and aromatic rather than becoming fibrous and dull.
  • If you're doubling the recipe, use a 9x13 inch pan and add a couple minutes to the baking time, but keep checking with your toothpick because ovens are temperamental.

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