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You're all super sick of sweets, right? Personally, after baking for a week straight, I am done. But, with the craziness of the holidays, I wasn't able to get all my posts up as quickly as I would have liked. So, this one will be here, for those who may want to indulge again before New Years...and, if not, there's always next year. I actually have more sweets coming, as today is my DH's birthday & I made some unbelievable cupcakes...more on that soon!
But, as of New Years, it's a new leaf. It's savory. It's heathy...and some unhealthy. But, it definitely a break from the sweets!
Like the Mexican Wedding Cakes, I saw this recipe in the recent Martha Stewart "Holiday Cookies" issue. When it comes to holiday baking, Martha's got it down. Every year, I turn to her recipes when I decide what cookies to choose. I actually had at least a half a dozen types dog-eared for this year, but never got to them all.
I made her Chocolate Gingerbread Cookies last year & I liked them so much, I thought I would give these bars a try. They have a very similar taste. The gingerbread flavor is intense...which I love. Plus, they're studded with oozy bits of chocolate. Gotta love that!
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Begin by preheating the oven to 350 degrees. Grease an 8"x8" brownie pan with butter. Line the pan with parchment paper, leaving an overhang & grease the paper with butter. Dust the pan with cocoa powder & tap out the excess.
Whisk a 1/4 cup cocoa powder, 3/4 cups flour, 1 teaspoon ground ginger, 1 teaspoon pumpkin pie spice & a 1/2 teaspoon baking soda in a mixing bowl to combine.
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In a separate bowl, stir together 1/2 cup brown sugar {packed}, 1/4 cup molasses, 1 egg & a 1/4 cup sour cream.
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Measure out a 1/2 cup semi-sweet chocolate chips.
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Add the dry ingredients to the wet ingedients & stir until just combined {do not overmix}. Stir in the chocolate chips & pour into the prepared pan.
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Smooth out the top & bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through the cooking time. Transfer the pan to a cooling rack to cool completely.
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Once cool, remove from the pan & transfer to a cutting board. Slice into 2" bars {I cut mine into 1" bite-sized pieces} & dust the tops with powdered sugar.
Chocolate Gingerbread Bars
From Martha Stewart: Holiday Cookies magazine 2010Makes 16-2" Bars
1/2 stick unsalted butter, melted {plus more for pan}
1/4 cup unsweetened cocoa powder {plus more for pan}
3/4 cup flour
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 cup dark brown sugar {packed}
1/4 cup unsulfured molasses
1 large egg
1/4 cup sour cream
1/2 cup semi-sweet chocolate chips
powdered sugar, for dusting
Preheat the oven to 350 degrees. Grease an 8"x8" brownie pan with butter. Line the pan with parchment paper, leaving an overhang & grease the paper with butter. Dust the pan with cocoa powder & tap out the excess.
Whisk the cocoa powder, flour, ginger, pumpkin pie spice & baking soda in a mixing bowl to combine. In a separate bowl stir together the brown sugar, molasses, egg & sour cream. Add the dry ingredients to the bowl & stir until just combined {do not overmix}. Stir in the chocolate chips & pour into the prepared pan. Smooth out the top & bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through the cooking time. Transfer the pan to a cooling rack to cool completely. Once cool, remove from the pan & transfer to a cutting board. Slice into 2" bars {or smaller, if desired} & dust the tops with powdered sugar.
Note: The bars can be stored in an airtight container, at room temperature, for up to 3 days. Dust with powdered sugar right before serving.
Click here for the printable recipe.
5 comments:
Those look gorgeous, but I'm afraid like you, I can't handle any more sweets right now. I'm bookmarking this for next year when my stomach recovers from sugar overload :-) Wishing you a very Happy New Year!
I have never tried chocolate and gingerbread combined, but why not?? They are both 2 of my favorite flavors!! They look amazing! And for the record, I am NOT done baking yet, so keep the sweet recipes comin'!
I definitely cannot think about sweets right now. I have a recipe from Christmas to post but it fits with Valentine's day as well, so I might hold off until then :P
This chocolate gingerbread combo sounds delicious! An unlikely pairing, but I trust you and Martha implicitly!
There's a Martha Stewart ginger cookie with chocolate chips that I adore, too. I bet these bars are equally divine and so perfect for this time of year. Happy holidays!
Wow, these are picture perfect little sweets for the holidays! I am sure these little chocolate gingerbread bars would be great for a dessert tray of any occasion!
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