I’ve made this recipe on my blog before, but that was when only four people read my blog and they were all closely related to me by blood. I also took pictures with a point and shoot that were so close up it’s almost difficult to say what is what. So, clearly, I thought it was about time for a repeat.
This is a recipe that doesn’t sound that amazing, but I can promise you that it really is.
It’s a bar that has the exact texture of a fudgy brownie with a slightly crispy crust, that’s dense, buttery, sweet, and most importantly, gingery. There’s the perfect amount of salt that you could almost call this a salted ginger bar (in fact, sprinkle some sea salt on top before baking and you will become a baking goddess). The ginger sounds like it will be overwhelming, but it’s not. Mostly because it’s baked into a buttery brownie bar.
Healthy Ginger Bars (adapted from Woman’s Day magazine)
- 1/2 stick (1/4 C) butter
- 3/4 C brown sugar
- 1 large egg
- 2 t vanilla extract
- 3/4 C whole-wheat flour
- 1/4 C wheat germ
- 2 t ground ginger
- 1 t baking powder
- 1/4 t salt
- 1/2 C crystallized ginger, finely chopped
Pre-heat the oven to 350 degrees, and line a 9′ x 9′ pan with foil (you can leave it ungreased!). Cream the butter and sugar together and add the wet ingredients (vanilla and the egg), then mix in the dry ingredients until combined, finished with the crystallized ginger.
My absolute favorite part about having a KitchenAid is that I never need to plan ahead and bring the butter to room temperature before creaming–the mixer can still fluff it up with a little extra time.
Press into the foil in as even of a layer as possible (the dough will be thick and sticky), then bake on the middle rack for about 20 minutes, until the top is a nice light golden brown. Remove from the oven and allow to cool in the pan before removing from the pan (just lift the foil!) and slicing into squares.
Dagnabbit these are good. Fritz and I have already done some serious work on these.
I also found one on the floor, with a delicately removed corner a few inches away. These bars are not, I repeat, not cat approved. Henry likes his stolen treats either savory or heavily dairy-based. Either way, if you have a cat (burglar) at home, make sure to keep these off the counter.
I found Henry recovering in his happy place–inside the ottoman next to our couch. And yes, he pushes the lid just far over enough so he can get inside without knocking it off completely.
And in case I haven’t emphasized this enough, these bars are delicious. If you’ve ever trusted my baking instinct before, I implore you to trust it again.
Best texture, best taste, best “dessert that contains enough healthy ingredients that it’s okay to have
one two three in one sitting”.
You can thank me later.