Chocolate Gingerbread Bars

Nothing fills the house with more Christmas cheer than the smell of gingerbread fresh from the oven. These Chocolate Gingerbread Bars are a fresh take on the traditional Christmas treat. They have the same warm and cozy combination of spices you remember along with the addition of rich chocolate, all packaged together in a nice little square.

Each year I make a little advent activity for the kids. I do it for two reasons: 1. It’s fun to see them excited each day as they open the little doors of the house to find the surprise inside, and 2. it keeps them from asking me how many days until Christmas fifty times a day. They just go to the little house and count for themselves. Some of the doors have a sweet treat inside but some of the doors have a note. I write things like “It’s Christmas movie night” or “Visit Santa today”. The Saturday before Christmas is always “Bake a special treat” day for the Advent house. These Chocolate Gingerbread Bars are perfect for a day like that. They fill the whole house with a drool-worthy scent, and are great for little hands who love to measure and stir. And since they only take around 30-40 minutes to make it’s easy to keep the little ones engaged in the process.

As these were baking it was hard not to conjure up thoughts of curling up next to the fire with a book, a cup of cocoa, and a plate of these goodies. They make a wonderful gift for friends, co-workers, and teachers, and are a great choice for bringing to a holiday party. They look perfectly festive sitting on a white platter with a few candy canes placed around them.

Chocolate Gingerbread Bars

makes 9 large or 16 small bars

4 tablespoons butter, melted, plus more for pan

1/4 cup unsweetened cocoa powder, plus more for pan

3/4 cup all-purpose flour

1 teaspoon ground ginger

1 1/4 teaspoons pumpkin pie spice

1/2 teaspoon baking soda

1/2 cup brown sugar, packed

1/4 cup unsulfured molasses

1 large egg

1/4 cup sour cream

1/2 cup semisweet chocolate chips

confectioner’s sugar

Preheat oven to 350 degrees. Butter an 8 inch pan well and line with parchment paper, then butter the parchment paper. Dust the paper with cocoa powder. Set aside.

In a medium mixing bowl whisk together cocoa powder, flour, ginger, pumpkin pie spice, and baking soda. Set aside.

In a large bowl whisk together the melted butter, brown sugar, molasses, egg, and sour cream. Whisk just until combined. Add the dry ingredients to the wet ingredients and whisk together just until combined. Add the chocolate chips and stir lightly.

Pour batter into pan and lightly smooth the top with the back of a spoon. Bake at 350 degrees for 30 – 35 minutes, or until a toothpick inserted into the middle comes out clean. Let cool 5 minutes in pan, then transfer to a wire rack to cool completely. Sprinkle lightly with confectioner’s sugar.

Recipe slightly adapted from Everyday Food

Comments

Tiffany @ Conor & Bella says:

December 10, 2010 at 5:37 pm

I love the chocolate and gingerbread combo. I've only had it in the cookie form, though. But these bars look great!

Maya says:

June 6, 2011 at 10:30 pm

Please edit. 1.4 =/= 1/4 of cocoa powder.

Our Family Eats says:

June 7, 2011 at 10:07 pm

Thanks Maya – I made the change.

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