Ingredients for Soft Chocolate Chip Ginger Bars
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 1 3/4 cups flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 3/4 cup chocolate chips
Nutrition (per bar, approximate): 210 kcal | 7 g fat | 31 g carbs
How I Make Soft Chocolate Chip Ginger Bars
1. Prepare the pan and oven
I heat the oven to 350°F (175°C). Then I line an 8×8‑inch or 9×9‑inch baking pan with parchment paper, leaving some overhang on two sides for easy lifting later. A quick swipe of butter or nonstick spray on the parchment helps the bars release without sticking.
2. Cream the butter and brown sugar
In a mixing bowl, I beat the softened butter and brown sugar together until the mixture looks light and fluffy. This usually takes 2–3 minutes with a hand mixer. Creaming at this stage gives the bars a soft, slightly cakey chew instead of feeling dense.
3. Add the egg and molasses
Next, I beat in the egg until the batter is smooth. Then I pour in the molasses and mix again until everything is fully combined and the batter has a deep caramel color. Molasses not only adds that classic gingerbread flavor but also keeps the bars moist.
4. Combine the dry ingredients
In a separate bowl, I whisk together the flour, ginger, cinnamon, and baking powder. Whisking the spices into the flour helps distribute them evenly so I don’t end up with pockets of strong ginger or cinnamon in one spot.
5. Fold dry ingredients into wet
I add the dry mixture to the wet mixture and fold gently with a spatula just until no streaks of flour remain. The batter will be thick and sticky—that’s exactly what I want. Overmixing here can make the bars tough, so I stop stirring as soon as everything is combined.
6. Stir in the chocolate chips
I pour in the chocolate chips and fold them through the batter so they’re evenly scattered. If I want a really pretty top, I hold back a small handful of chips to press gently onto the surface once the batter is in the pan.
7. Spread into the pan and bake
I scrape the batter into the prepared pan and use a spatula or offset knife to smooth it into an even layer, making sure it reaches all the corners. Then I bake the bars for about 25 minutes, until the edges are set and just starting to pull away from the sides of the pan. The center should look slightly puffed and just set; a toothpick inserted in the middle should come out with a few moist crumbs, not wet batter.
8. Cool and slice
Once baked, I place the pan on a wire rack and let the bars cool completely in the pan. This cooling time helps them firm up enough to slice cleanly. When they’re cool, I lift the slab out using the parchment overhang and cut it into squares or bars with a sharp knife. If I want really neat edges, I wipe the knife between cuts.
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