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Chocolate Gingerbread Bars
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| The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice. Find it alongside other liquid sweeteners. Prep Time 15 minutes Total Time 45 minutes, plus cooling Yield Makes 16 Ingredients | |
| 4 tablespoons (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 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 | unsulfured molasses |
| 1 large | egg |
| 1/4 cup | sour cream |
| 1/2 cup | semisweet chocolate chips |
| Confectioners' sugar, for dusting (optional) | |
Directions
. Preheat oven to 350 degrees. Butter an 8-inch 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.
. 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 to 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 confectioners sugar, if desired.
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