I’m a big fan of Tory Burch and her handbags. I find that they are pricey but every now and then I like to splurge. I saw (on her blog) that Tory’s Thanksgiving menu involved a gingerbread brownie for dessert. Chocolate and gingerbread combined into one goodie? I’d never heard of such a thing. It got me thinking…why not? Fast forward through all my research to these chocolate gingerbread bars and now I’m in love with the combo. In fact, I’m a bit obsessed with it and I wonder how I ever managed without it.
These bars are a moist gingerbread chocolate cake loaded with chocolate chips.
Chocolate Gingerbread Bars Recipe
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground pumpkin pie spice
- 1/2 teaspoon baking soda
- 4 tablespoons (equivalent to 1/2 stick) butter, melted
- 1/4 cup unsulphured molasses
- 1/2 cup dark brown sugar
- 1 large egg
- 1/4 cup light sour cream
- 1/2 cup semisweet chocolate chips
- powdered sugar, topping
- Preheat the oven to 350 degrees F.
- Line an 8 x 8 inch baking pan with parchment paper (leaving enough room on the sides to be able to pull it out once it’s done cooking), spray it with baking spray and set it aside.
- In a medium bowl, whisk together the cocoa, flour, ginger, pumpkin pie spice, and baking soda. Set aside the dry ingredients.
- In a large bowl, mix together the melted butter, molasses, brown sugar, egg, and sour cream.
- Stir in the dry ingredients just until moistened.
- Stir in the chocolate chips.
- Pour the batter into the prepared baking pan and bake it in the preheated oven for about 30 minutes or until a tester inserted comes out clean.
- Transfer it to a cooling rack immediately and let it cool completely. (This part is actually important in this recipe because you don’t want it to continue cooking while it is sitting in the hot pan, otherwise it may get over cooked and come out dry.)
Store it in an air tight container at room temperature or in a freezer friendly bag in the freezer. (Note: If you store it in the freezer, reserve topping it with the powdered sugar until you are ready to serve it.)
I wish we had smell-o-vision because all of the various spices and ingredients simply sitting in the bowl smell wonderful. I don’t often suggest that you sift an ingredient. Quite frankly, it’s not usually necessary and I hate to dirty another gadget. However, I strongly suggest that you always sift cocoa powder because it will mix much butter with the rest of the ingredients (i.e. no funky cocoa powder blobs that somehow fail to ever get any moisture in them).
If I thought it smelled great before I baked it, can you imagine what it’s like in my kitchen now? It’s what I imagine Mrs. Claus’ kitchen would smell like. 🙂
I’m a huge fan of gingerbread cookies. Is it socially acceptable to eat them all year long? I feel like there should be star shaped gingerbread cookies for the 4th of July. 😉
Imagine the traditional flavors from your favorite gingerbread cookie transformed into something like a cake or a brownie. Now combine those fantastic holiday spices with sweet chocolaty goodness. The cocoa and semisweet chips take the gingerbread flavors to another level. A level my husband often refers to as “awesome.”
I love the ratio of ingredients going on here. You definitely taste gingerbread and chocolate. Neither flavor overpowers the other.
The bars get their wonderful dark color from the molasses and cocoa powder. They are so moist and just a little bit chewy like a gingerbread cookie should be.
These bars do not need any fancy frosting. (Not like that means you can’t use cookie cutters and make massively thick gingerbread men and do them up with all the same fun frosting you would normally use.) There is just so much flavor going on with them that I’m not sure I’d want to introduce something else. A little powdered sugar on top will do. 🙂 It makes for a beautiful presentation and it doesn’t interfere with the gingerbread and chocolate flavors.
Gingerbread flavors are an acquired taste. I find that you either love it or hate it. What side are you on?
Source: Martha Stewart
Here are a few of my favorite bar recipes.