New This Month

Chocolate Gingerbread Bars


The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Source: Everyday Food, December 2008


  • 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)


  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. 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 to 35 minutes. Transfer to a 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.

Reviews Add a comment

  • meacoleman
    19 DEC, 2012
    Very moist and easy to make; always a winner at the Christmas Cookie swaps!
  • Ashleigh Nichols
    15 DEC, 2012
    Came out too dry, broke apart, and was more cake like. Won't make it again.
  • velikova
    7 MAY, 2012
    Good taste but way too dry!
  • foodfiend20
    2 JAN, 2012
    AWESOME on my Christmas cookie tray! I used other reviewers' suggestions and added 1/4 cup oil (light olive) and 1/3 cup dark rum (I also reduced the melted butter to 3 tablespoons), then baked for only about 25 minutes. Since I planned to cut them into small (1"x1.5") bars, I used mini semisweet chips to facilitate even cuts. Used non-melting "confectioners" sugar to dust because they were so moist. This recipe will be a repeater! Oh, they freeze well, too (before dusting).
  • MS11874039
    4 DEC, 2011
    I substituted carob powder & chips, and Saigon cinnamon for the pumpkin pie spice (food allergies) and they were amazingly delicious!
  • ajwashurn
    26 APR, 2011
    I made these bars, during the holidays, and thought they had a nice balance of chocolate and ginger. I did think that they were slightly dry.
  • thesaltygirl
    19 DEC, 2010
    I'm usually a big fan of Martha Stewart recipes because they are kitchen tested. However this recipe did not meet my expectations. The flavors were great, but the bars were dry even though I undercooked them (27 minutes, turned once during baking). I think I might add gingerbread spices to a brownie recipe now, though, since the chocolate-gingerbread combination really tasted good!
  • MS11129051
    12 DEC, 2010
    4 TBS butter = 1/2 stick or 1/4 cup or 2 oz. The recipe is correct cnf123 but I certainly appreciate the other comments about adjusting the cooking time.
  • KatherineKrueger
    4 DEC, 2010
    These were good, I'd give them 4 out of 5 stars. I added a cream cheese frosting and decorations for Christmas so I can use them in a cookie exchange. I stayed with the recipe and they weren't dry, but I watched my time and took them out at 25 minutes. Definitely a keeper!
  • cnf123
    1 DEC, 2010
    oops. sorry, sent twice. silly how the comments are set up, so easy to do!