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