My littles love gingerbread -almost to a fault. On more than one occasion I have caught one of them nibbling on the annual gingerbread houses we make and decorate at Christmastime. Lots of times, the houses are created from my mother-in-laws yummy homemade gingerbread, but other rushed years, we have relied on the store bought kit-in-a-box. That's where the 'almost to a fault' incidents come into play -nibbling on the gross, cement like ginger grossness.
So that's why I was so happy to discover these chocolate gingerbread bars. The littles can nibble on these gingerbread bars, sparing the store-bought manufactured house variety.
- 4 tablespoons unsalted butter, melted, plus more for the pan
- 1/4 cup unsweetened cocoa powder, plus more for the pan
- 3/4 cup all purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup packed brown sugar
- 1/4 cup unsulfured molasses
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup semi semi-sweet chocolate chips
- Powered sugar for dusting
- Preheat the oven to 350 degrees. Butter an 8 in square baking pan. Line bottom with a parchment paper, letting it overhang on both sides (for easy for removal after the bars are baked. Butter the paper.
- Dust both the paper and the sides of the pan with cocoa powder; set pan aside.
- In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, baking soda, and salt; set bowl aside.
- In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add the flour mixture and stir until just mixed. Stir in the chocolate chips.
- Spoon the batter into prepared pan, and smooth the top.
- Bake for 30-35 minutes, until a toothpick comes out clean. Transfer to a wire rack to cool.
- Pull gingerbread from pan using paper overhang, and cut into squares.
- Dust with powered sugar before serving.
Let me know if you give them and try and they are worthy of your holiday repertoire.