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Chocolate Gingerbread

These chocolate gingerbread bars are deceptively delicate and fragrant ... so make sure you cut them into 2-inch squares to spared being left with a pile of crumbs!

Ingredients

4 tablespoons melted unsalted butter + more for the pan

1/4 cup unsweetened cocoa powder + more for pan

3/4 cup all purpose flour

1/2 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon pumpkin pie spice

1/2 cup packed dark brown sugar

1/4 cup molasses

1 large egg

1/4 cup sour cream

1/2 cup Ghirardelli milk chocolate chips

What You Do

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line it with parchment leaving on overhand on two sides. Butter paper. Dust paper and side of pan with cocoa. Tap out excess.

2. Whisk to combine cocoa, flour, baking soda, ginger and pumpkin pie spice in a bowl.

3. In a separate bowl, whisk together melted butter, brown sugar, molasses, egg and sour cream. Add flour mixture. Stir in chocolate chips. Transfer to prepared pan and smooth the top.

4. Bake, rotating pan halfway through, until a toothpick inserted into the center of the pan comes out clean – about 30 to 35 minutes. Let cool completely on wire rack. Using parchment overhang pull the gingerbread out of the pan. Cut into 2-inch squares.

5. Store in an airtight container for up to 5 days.

-Recipe from Martha Stewart’s Holiday Baking magazine

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