Chocolate Gingerbread Bars

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

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)

Recipe

• 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.