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.

• Ready In: 50 mins
• Serves: 16
• Yields: 16 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)

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.