Gingerbread Squares Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Line the dish with parchment paper, letting paper hang over the sides of the dish for easy removal of the brownies.
• In a medium bowl, whisk together the flour, cocoa powder, ginger, baking soda, cinnamon, allspice and nutmeg. In a large bowl, whisk together the brown sugar, melted butter, molasses, sour cream and eggs. Slowly stir in the flour mixture a little at a time, stirring just until no lumps or streaks remain. Pour the batter into the prepared baking dish.
• Bake until a toothpick inserted into the center of the gingerbread comes out clean, 30 to 35 minutes. Allow the gingerbread to cool in the pan 5 to 10 minutes, then remove by lifting both sides of the parchment paper. Place on a wire rack to cool completely.
• Once cool, spread with the Cream Cheese Frosting. Store in an airtight container for up 5 days. Cut into squares and serve, or give as gifts.
• In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners' sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line the bottom with parchment paper and butter the parchment. Dust with flour and tap out any excess. Whisk the flour, cocoa powder, gingerbread spice and salt in a medium bowl. Beat 1 stick butter and the brown sugar in a large bowl with a mixer on low speed until incorporated, then increase the speed to medium and beat until fluffy, about 5 minutes. Add the whole egg and egg yolks and beat 1 minute. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the water. Beat until just smooth, being careful not to overbeat (the batter may look curdled).
• Spread the batter in the prepared pan. Bake until the cake springs back when pressed, 25 to 35 minutes. Let cool 5 minutes in the pan, then turn out onto a rack, remove the parchment and let cool completely.
• Beat the remaining 4 tablespoons butter and the ginger jam in a large bowl with a mixer on medium-high speed until pale, about 1 minute. Gradually beat in the confectioners' sugar until light and fluffy, about 2 minutes.
• Carefully cut the cake in half crosswise with a serrated knife and spread one half with the ginger filling. Top with the other cake layer and cut lengthwise, then crosswise into 6 equal rows, making small cubes. Freeze the cubes until firm, about 1 hour.
• Melt the chocolate and shortening in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), about 5 minutes. Remove the bowl from the pan. Hold each cake square over the bowl on a fork and spoon chocolate over the top until evenly covered. Let the excess drip off, then transfer to a rack set on a baking sheet. Top with crystallized ginger. Let set, about 2 hours at room temperature or 30 minutes in the refrigerator; before completely set, loosen with a spatula.

Steps:

• Combine DRY ingredients with the WET ones. Whisk until moist and no large lumps are visible.
• Options: Chopped candied ginger (about 1/4 c.).
• White raisins soaked in rum (about 1/2 c.)
• Plain yogurt or sour cream can substitute for sour milk.
• If using candied ginger and raisins, stir into batter now.
• Pour into prepared square pan (grease & flour it).
• Bake in pre-heated 350deg. oven for about 45 minute.
• * Check at 30 minute interval.
• Cool in pan on wire rack; can be served warm, cold. doesn't matter!
• Enjoy!