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Soft chewy gingerbread bars, with a bit of chai.
Preheat oven 350F. Spray a 9×13 baking pan.
In a bowl, put flour, all the spices, chai tea and baking soda. Mix together.
In your mixer, beat the butter with the sugars until soft. One at a time, add the eggs. Beat until they are combined. Mix in the vanilla and grated ginger. With the mixer on low, add the flour mixture. Blend until the flour is blended in.
Scoop the batter into the pan. Spread it around evenly over the bottom of the pan. With a greased spatula (sprayed with a bit of cooking spray, because the batter is pretty sticky!), smooth out the batter. Sprinkle the top with white sugar (totally optional). I have a feeling that you might be looking in the bottom of that pan and start thinking that it just doesn’t look like enough batter. It is. Trust me.
Bake for about 25 minutes. When you poke it with a toothpick, it should come out clean with a few moist crumbs. Cool completely before cutting. And, if you can wait, put it in the fridge and let the bars get cold. They are even better cold!
And of course, ENJOY!