all the traditional spices and flavors of gingerbread, made into chewy blonde bars. for a little extra flavor and texture, you can top these bars with ginger sugar and melted white chocolate. meet your new favorite holiday cookie bar!
10tbsp unsalted butter, browned and cooled to room tempertature (113g)
1cpacked light brown sugar (220g)
1/4 c granulated sugar (50g)
2 large eggs, room temperature
1tsp vanilla bean paste alt. use vanilla extract
1/4tsp lemon extract, optional
1/2tsp ground ginger, to taste
4ozwhite chocolate, melted
To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool to room temperature (20-25 minutes).
Line 8X8 baking pan with parchment paper and preheat oven to 350F. Whisk together flour, baking powder, baking soda, salt and spices. Set aside.
In a stand mixer with paddle attachment, beat browned butter, sugars and molasses until smooth and well combined. Add eggs and vanilla paste, beating well after each one until well combined. Careful not to overbeat.
Add dry ingredients to the wet 1/2 batch at a time. Slowly stir each time until JUST combined. A few flour streaks is okay! Drop evenly sized scoops into the prepared pan. Evenly press batter/dough into the pan. Sprinkle with the ginger sugar.
Bake at 350 for 28-33 minutes. Center will look slightly under baked, but toothpick should come out clean or with a few moist crumbs. Pull from the oven, and allow to cool min. 30 minutes. Top with melted white chocolate once cooled.
you may not use all the ginger sugar called for. just store the leftover sugar in an airtight container for later use.