Gramercy Tavern’s Gingerbread

This gingerbread recipe via Smitten Kitchen is dense, dark, and delicious. I've made it years ago and keep thinking of it fondly (I believe I ate most of that batch myself). This year for a Christmas party I made it again, and guests who were initially hesitant about ginger in their baked goods raved about it.

A few changes:

• I reduced the sugar by 20%, so 88g brown sugar and 80g white sugar. 
• I used blackstrap molasses
• Obviously, this resulted in minor sticking in the pan. Perhaps next time I will butter and sugar the pan, to prevent sticking.

For future batches, I would consider:

• reducing the sugar even more, even though the sweetness was fine.
• Perhaps reducing the oil and baking soda as per the comments on SK.