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Chewy Gingerbread Bars with Lemon Glaze

Dense, fudgy, and perfectly spiced molasses blondies topped with a bright, thick, and zesty fresh lemon icing.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Bars
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.5 cup dark brown sugar packed
  • 0.25 cup granulated sugar
  • 0.33 cup unsulphured molasses do not use blackstrap
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 1.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
Lemon Glaze
  • 2 cups powdered sugar sifted
  • 3-4 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 pinch salt

Equipment

  • 8x8 inch baking pan
  • Mixing bowls
  • Whisk
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  3. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the molasses, egg, and vanilla, whisking until glossy.
  4. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
  5. Press the thick batter evenly into the prepared pan. Bake for 20-25 minutes until edges are set and center is just barely firm.
  6. Allow the bars to cool completely in the pan on a wire rack.
  7. Once cool, whisk together the sifted powdered sugar, lemon zest, salt, and enough lemon juice to create a thick but pourable glaze.
  8. Lift the cooled bars from the pan using the parchment. Pour the glaze over the top, letting it drip down the sides. Let set for 30 minutes before slicing into 16 squares.

Notes

To ensure maximum chewiness, do not overbake! The center should still look slightly soft when you pull it from the oven as it will continue to set as it cools.