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Chocolate Gingerbread Bars

Chocolate Gingerbread Bars created by Annacia

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
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@SeaChelle
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@SeaChelle
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"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."
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  1. Annacia
    Chocolate Gingerbread Bars Created by Annacia
    Reply
  2. 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.
    Reply
  3. 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.
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