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Chocolate-Gingerbread Bars

These bars are a perfect hybrid between gingerbread and a brownie. They are dense yet light, with a wonderful balance of spice and chocolate. Perfect for the holidays.
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Cook Time 30 minutes
Servings: 16 bars
Course: Dessert
Ingredients Method

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)

Method
 

  1. 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.
  2. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
  3. In a large bowl, whisk together melted butter, brown sugar, molasses, egg, and sour cream until smooth.
  4. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips.
  5. Transfer batter to prepared pan; smooth top.
  6. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes.
  7. Transfer to a wire rack; let cool completely.
  8. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares.
  9. Before serving, dust bars with confectioners sugar, if desired.