Wednesday, December 29, 2010

Chocolate Gingerbread Bars


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!

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.


In a separate bowl, stir together 1/2 cup brown sugar {packed}, 1/4 cup molasses, 1 egg & a 1/4 cup sour cream.

Measure out a 1/2 cup semi-sweet chocolate chips.

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.

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 {I cut mine into 1" bite-sized pieces} & dust the tops with powdered sugar.

Chocolate Gingerbread Bars

From Martha Stewart: Holiday Cookies magazine 2010
Makes 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:

Sylvie @ Gourmande in the Kitchen said...

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!

The Food Hound said...

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'!

Joanne said...

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!

Carolyn Jung said...

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!

Medifast Coupon said...

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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