Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Gingerbread Bars 3.5 (203) 21 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Yield: 16 The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice. Ingredients 4 tablespoons (½ stick) unsalted butter, melted, plus more for pan ¼ cup unsweetened cocoa powder, plus more for pan ¾ cup all-purpose flour, (spooned and leveled) 1 teaspoon ground ginger 1 teaspoon pumpkin-pie spice ½ teaspoon baking soda ½ cup packed dark-brown sugar ¼ cup unsulfured molasses 1 large egg ¼ cup sour cream ½ cup semisweet chocolate chips Confectioners' sugar, for dusting (optional) Directions 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. 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. 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. Print