Very moist and easy to make; always a winner at the Christmas Cookie swaps!

Came out too dry, broke apart, and was more cake like. Won't make it again.

Good taste but way too dry!

AWESOME on my Christmas cookie tray! I used other reviewers' suggestions and added 1/4 cup oil (light olive) and 1/3 cup dark rum (I also reduced the melted butter to 3 tablespoons), then baked for only about 25 minutes. Since I planned to cut them into small (1"x1.5") bars, I used mini semisweet chips to facilitate even cuts. Used non-melting "confectioners" sugar to dust because they were so moist. This recipe will be a repeater! Oh, they freeze well, too (before dusting).

I substituted carob powder & chips, and Saigon cinnamon for the pumpkin pie spice (food allergies) and they were amazingly delicious!

I made these bars, during the holidays, and thought they had a nice balance of chocolate and ginger. I did think that they were slightly dry.

I'm usually a big fan of Martha Stewart recipes because they are kitchen tested. However this recipe did not meet my expectations. The flavors were great, but the bars were dry even though I undercooked them (27 minutes, turned once during baking). I think I might add gingerbread spices to a brownie recipe now, though, since the chocolate-gingerbread combination really tasted good!

4 TBS butter = 1/2 stick or 1/4 cup or 2 oz. The recipe is correct cnf123 but I certainly appreciate the other comments about adjusting the cooking time.

These were good, I'd give them 4 out of 5 stars. I added a cream cheese frosting and decorations for Christmas so I can use them in a cookie exchange. I stayed with the recipe and they weren't dry, but I watched my time and took them out at 25 minutes. Definitely a keeper!

oops. sorry, sent twice. silly how the comments are set up, so easy to do!