Starbucks has a gingerbread cake over the Thanksgiving/ Christmas time. It’s my moms favorite . She loves it, sometimes she even buys the whole loaf.
I wanted to make something similar. And I came across this recipe. It of course calls for molasses. Have you smelled molasses? It smells horrible. Honestly disgusting. But taste’s great baked away in something special 🙂
These are so tasty. Dense, moist and chewy these bars are great on their own but the smooth, creamy, cream cheese frosting is spectacular on top of the bars.
You will love this recipe
- 1 stick unsalted butter
- ¾ cup granulated sugar
- 1 large egg
- ¼ cup molasses
- 1 tbsp vanilla extract
- 1¼ cups all purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp baking soda
- 4 oz Cream Cheese, softened
- 4 tbsp butter
- 3 tbsp heavy cream
- 2 tsp vanilla
- 3 cups powdered sugar
- Preheat oven to 350F and spray a 9 inch square pan with non stick cooking spray or butter it up.
- In a small saucepan over low-medium heat cook the butter. We are browning the butter here, which creates depth. Cook slowly and carefully the butter will begin to brown after about 4 minutes. Do not leave it alone as it will burn easily.
- When butter looks goldeny brown and smells nutty take it off the heat. Set aside to cool.
- After about 10 minutes start the rest. I take the cream cheese and butter for the frosting out of the fridge to come to room temp. at this point.
- In the bowl of an electric mixer combine the sugar, egg, molasses and vanilla. Whisk in the browned butter.
- In a medium bowl combine the flour, cinnamon, ginger, nutmeg, cloves and baking soda.
- Stir the dry ingredients into the wet batter until just combined.
- Pour into prepared pan and bake for 23-25 minutes. Allow to cool completely then start frosting.
- In the stand of an electric mixer combine cream cheese, butter, heavy cream vanilla, and powdered sugar. Mix on high for 3-4 minutes.
- Spread on cooled bars and enjoy!
Recipe for bars: Baking Bites Frosting: My own