Chocolate Gingerbread Bars

Submitted by SeaChelle

"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: 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

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.

Reviews

[Annacia]

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.