Chocolate Gingerbread Bars

Name: Chocolate Gingerbread Bars
Ingredients: 4 tablespoons unsalted butter, melted, plus more for pan; 1/4 cup unsweetened cocoa powder, plus more for pan; 3/4 cup all-purpose flour (spooned and leveled); 1 teaspoon ground ginger; 1 teaspoon pumpkin pie spice; 1/2 teaspoon baking soda; 1/2 cup packed dark brown sugar; 1/4 cup unsulphured molasses; 1 large egg; 1/4 cup sour cream; 1/2 cup semi-sweet chocolate chips; confectioners' sugar, for dusting (optional)

12 ingredients

4 steps

Ingredients

4 tablespoons unsalted butter, melted, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour (spooned and leveled)
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 cup packed dark brown sugar
1/4 cup unsulphured molasses
1 large egg
1/4 cup sour cream
1/2 cup semi-sweet chocolate chips
confectioners' sugar, for dusting (optional)

Directions

1

Preheat oven to 350°F Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust pan and sides of pan with cocoa, set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
2

In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
3

Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Transfer to wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board and cut into 16 squares. Before serving, dust bars with confectioners' sugar, if desired.
4

To store, keep in an airtight container at room temperature, up to 3 days.