Chocolate Gingerbread Bars

4 T (1/2 stick) unsalted butter, melted, plus more for pan

1/4 cup unsweetened cocoa powder, plus more for pan

3/4 cup all-purpose flour (spooned & leveled)

1 tsp ground ginger

1 tsp pumpkin-pie spice

1/2 tsp baking soda

1/2 cup packed dark-brown sugar

1/4 cup unsulfured molasses

1 large egg

1/4 cup sour cream

1/2 cup semisweet chocolate chips

powdered sugar, for dusting

1. Heat oven to 350. Butter an 8″ square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper 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 just smooth. Add flour mixture; stir until just moistened (do not over-mix). 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 a 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 powdered sugar, if desired. (To store, keep in an airtight container at room temperature, up to 3 days.)

Martha Stewart recipe


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Filed under Chocolate, Christmas, Cookies, Dessert, Quick Bread

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