Gingerbread Bars

2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

3/4 cup (packed) dark brown sugar

7 1/2 tablespoons sugar, divided

2 large eggs

1/4 cup light (unsulfured) molasses
(1/2 cup dried blueberries or other dried fruit, optional)

Heat oven to 350°F.  Butter and flour a 15x10x1-inch baking sheet.

Place 2 cups flour in medium bowl.  Transfer 2 tablespoons of the flour to small bowl and reserve.  Add spices, baking soda, and salt to flour in medium bowl; whisk to blend.

Using an electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy.  Beat in eggs, 1 at a time, then molasses.  Add dry ingredients to butter mixture and beat to blend.  Add the dried fruit, if using.

Spread batter evenly in prepared pan.  Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.

Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes.  Cool completely in pan on rack.  Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 3 1/2x1 3/4 inches. 

Can be made 2 days ahead.  Store airtight at room temperature.

Makes about 24 bars.

From Bon Appetit