Gingerbread Bars w/Cream Cheese Frosting

Ingredients & Measurements
Bars:
2 ⅛ cups (330g) all purpose flour
1 ½ tsp. ground ginger
1 ½ tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. ground cloves
1 tsp. baking soda
½ tsp. baking powder
1 tsp. salt
1 cup (224g) unsalted browned butter
1 cup (210g) brown sugar
½ cup (110g) granulated sugar
¼ cup (110g) molasses
2 eggs
2 tsp. (8g) vanilla extract

Cream Cheese Icing
8 oz. package cream cheese
1 ¾ cups (25g)  powdered sugar
2 tsp. (8g) vanilla extract

Topping/Decorations:
Mini gingerbread cookies
Holiday Sprinkles

Instructions:
Step 1: Make Base 
Preheat the oven to 350 degrees f.
Brown the butter and let cool completely. In a large bowl, or in the bowl of a stand mixer combine the sugars and browned butter. Cream until light and fluffy for about 3 minutes. Add the eggs and mix until combined. Next, add the molasses and vanilla extract and mix until combined.

In a separate bowl whisk together the flour, ground ginger, ground cloves, nutmeg, cinnamon, baking soda, baking powder and salt.

Gradually stir or fold in the dry ingredients into the wet mixture and mix just until combined. Spread in a 9×13 inch jelly pan or glass baking dish. Try to spread it as evenly as possible. Bake at 350 for 26-28 minutes until puffed up and set.

Allow to cool completely for at least an hour before frosting.

Step 2: Make the Frosting
In the bowl of a stand mixer or with a hand mixer whip the cream cheese until fluffy, mix in the vanilla extract. Slowly incorporate the powdered sugar in two batches mixing well after each addition. Spread frosting evenly on top of cooled base. Decorate with holiday sprinkles or mini gingerbread cookies.  Allow to chill in the refrigerator for at least an hour. Once set, cut the bars into small squares.

Tips for storing:
Be sure to store the bars in an airtight container in the refrigerator for up to 5 days. If you want to freeze the bars, set them spaced apart on a baking sheet in the freezer for an hour. Then wrap each bar in a piece of parchment paper and place in a freezer zip lock bag or vacuum seal. You can leave them in the freezer for up to 3 months. To defrost, remove the bars from the freezer bag and set on a tray in the refrigerator overnight to defrost.