Chewy Double Ginger Squares
Indulge in the warm, comforting flavors of Chewy Double Ginger Squares, a dessert that packs a bold ginger punch in every bite! These delectable squares marry the spicy zing of both freshly grated ginger and finely chopped crystallized ginger, balanced beautifully with the rich sweetness of molasses and brown sugar. Perfectly soft and chewy with a hint of cinnamon, these easy-to-make bars come together in under an hour, making them an ideal treat for holiday gatherings or an afternoon pick-me-up. Baked to perfection in a simple 8x8 pan, the recipe yields 16 irresistible squares that can be dusted with powdered sugar for an elegant finish. If you're a fan of ginger-forward desserts, this recipe is sure to become your new favorite!
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Recipe Information
Ingredients
- 120 grams unsalted butter, melted
- 200 grams brown sugar, packed
- 60 ml molasses
- 1 piece egg, large
- 1 teaspoon vanilla extract
- 190 grams all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 50 grams crystallized ginger, finely chopped
- 10 grams fresh ginger, grated
- 15 grams powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the melted butter, brown sugar, and molasses until smooth and fully combined.
Add the egg and vanilla extract to the bowl and whisk until the mixture is creamy and well incorporated.
In a separate large bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt.
Gradually add the wet ingredients into the dry ingredients. Stir gently using a spatula until just combined. Avoid overmixing.
Fold in the finely chopped crystallized ginger and freshly grated ginger until evenly distributed throughout the dough.
Spread the dough evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 23–25 minutes, or until the edges are set and the center is just slightly soft. Be careful not to overbake, as the squares should remain chewy.
Remove the pan from the oven and allow it to cool completely on a wire rack.
Once cooled, lift the ginger squares out of the pan using the parchment paper overhang. Slice into 16 squares.
Optionally, dust the tops with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
2882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 466.9 g | 170% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 311.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 484 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1810 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
