Prep 15 mins
Cook 35 mins
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.
- 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)
- 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.
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.