Reviewed: Jan. 8, 2012

Good flavor but extremely heavy. More cake like than brownie like. Enjoyable but will probably not make again.

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Reviewed: Dec. 10, 2011

These do need to bake longer but maybe because of my high altitude, 6500 feet. I baked until dark brown and crispy on edges and were still doughy in the middle. But had a great taste. Will try a larger pan so can spread out more next time.

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Sage

Home Town: Silver City, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Nov. 30, 2011

These turned out just as described: like a brownie, but gingery. Mine were not cake-like. They were gooey and yummy. If you have ever made "Blondies" they look much like that. I wonder if they would be good with walnuts added? Bet they would. Pretty sweet, don't need icing. Cut into fairly small pieces. My 9x13 pan made 28 brownies. (7x4)

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Indiana Peggy

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Martinsville, Indiana, USA

Reviewed: Nov. 17, 2011

I went out of town for a day, came back, and the entire pan was gone! Beautifully moist and delicious, definitely not cakey, with a nicely balanced ginger flavor. I baked mine for around 38 mins., which made the edges slightly crispier than I would have liked, but the interior was perfect and cut into squares with no problem. These will be a fall tradition from now on.

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CATIETOD

Cooking Level: Intermediate

Reviewed: Oct. 19, 2011

Delicious! Chewy and dense, and great flavor. We did think they were too sweet, so when I make them again, I'll reduce the sugar by at least 1/2 a cup.

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Oct. 3, 2011

I increased the ginger by 50% and sprinkled about a quarter cup of candied ginger on top before baking. They are delicious and the ginger flavor intensified over several days as we ate them. Next time I'd make them a few days in advance for the stronger flavor.

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Gingkoquilter

Reviewed: Sep. 8, 2011

chewy and delicious, like a gingersnap brownie...a keeper recipe for sure

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sandirn

Cooking Level: Intermediate

Reviewed: Aug. 16, 2011

Lovely, spicy, tasty bites. Since my crew loves their ginger baked goods to have a pleasantly warm afterglow, I added a full tablespoon of ginger and several good shakes of cayenne pepper. Then sprinkled the top with sugar to ensure a crackly crust. These didn't disappoint. I'm perplexed by the reviews that call this recipe "cake-like" because mine were nice and chewy, with a thin, shiny crust that shattered when bitten into. To be fair, I need to note that I used only all purpose flour, as I didn't have any whole wheat. Maybe that made the difference? Another possible explanation I can think of is overbaking. They were devoured in no time flat, and one friend who is a major fan of gingersnaps said he actually prefers these because of their chewy texture - the flavor is virtually the same. These are easy to whip up in no time at all - much quicker than making individual cookies. I always keep molasses on hand, and this is just about as good an excuse as any I've found for continuing to do so. A+

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