Description
These classic gingerbread bars elevate traditional flavors with nutty brown butter and a silky maple glaze. Soft and warmly spiced, they are easier to make than rolled cookies, making them perfect for parties, gifting, or enjoying with coffee or tea the next morning.
Ingredients
Scale
Bar Ingredients
- 1 cup (225 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1/3 cup (80 ml) molasses
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Maple Glaze
- 1 1/2 cups (180 g) powdered sugar
- 2–3 tbsp pure maple syrup
- 1–2 tbsp milk or cream, as needed
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang to easily lift the bars out later.
- Brown the Butter: Melt the butter in a saucepan over medium heat. Stir continuously until it foams and develops a nutty aroma with golden brown specks, about 5–7 minutes. Remove from heat and pour into a bowl to cool for 10 minutes.
- Mix Wet Ingredients: Whisk the cooled browned butter with the brown sugar, molasses, eggs, and vanilla extract until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg.
- Make the Batter: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Bake: Spread the batter evenly in the prepared pan. Bake for 18–22 minutes until the center is just set and a toothpick inserted comes out with a few moist crumbs attached.
- Cool Completely: Remove from the oven and let the bars cool completely in the pan on a wire rack.
- Prepare the Maple Glaze: Whisk together the powdered sugar, maple syrup, milk or cream (adding as needed to achieve a pourable consistency), and a pinch of salt until smooth.
- Glaze and Set: Drizzle the maple glaze over the cooled bars and let set for about 20 minutes before slicing into bars.
- Serve and Store: Enjoy these bars with hot tea or eggnog. They keep well for 4–5 days and are ideal for gifting. Optionally, add orange zest to the glaze or mini chocolate chips to the batter for extra flavor.
Notes
- Ensure butter is properly browned for a nutty flavor without burning.
- Do not overmix the batter to maintain soft texture.
- Let bars cool fully before glazing to prevent melting.
- Use parchment paper with overhang to easily lift bars from the pan.
- Bars can be stored in an airtight container for up to 5 days.
- Optional add-ins for glaze: orange zest for brightness or mini chocolate chips in batter for extra coziness.
