Chocolate Gingerbread Bars
"These moist bar cookies keep at room temp for a few days - let them cool completely before you dust them with confectioners' sugar.
Recipe from December 2008 issue of Everyday Food magazine."
photo by Annacia
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
16 bars
- Serves:
- 16
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
- 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.
- 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.
- 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.
- To store, keep in an airtight container at room temperature, up to 3 days.
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Reviews
-
Yummy! I used whole wheat flour. Splenda Brown Sugar with 1/4 cup egg white and fat free sour cream and they turned out great. For me the spice is right on it has a very nice ginger nip without being overpowering. I tried cutting them into gingerbread men but that didn't turn out as good as I had hoped. I'll make this recipe again around Christmas but I'll cut into the bars as directed. Made for PAC, Fall '09.
RECIPE SUBMITTED BY
I graduated with a B.S. in biology in May 2009. My minors were in chemistry and psychology. Most of my experiments take place in my kitchen these days.
I have loved cooking for as long as I can remember. I especially love baking, and I've recently (summer of 2009) started canning.
Other hobbies include thrift shopping, drinking good coffee or tea, reading (especially cookbooks, nonfiction, and memoirs), knitting, trashy Vh1 reality shows, and spending time with my long-term boyfriend and our three (count 'em, THREE!) medium to large cats.
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
