Chocolate Gingerbread Bars |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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. Ingredients:
4 tablespoons 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 unsulphured molasses |
1 large egg |
1/4 cup sour cream |
1/2 cup semi-sweet chocolate chips |
confectioners' sugar, for dusting (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. To store, keep in an airtight container at room temperature, up to 3 days.
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