Chocolate Gingerbread Bars

Prep Time:
15 mins
Total Time:
45 mins

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


  • 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)


  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.

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