Sunday, December 28, 2008

Everyday Food #58 - Chocolate Gingerbread Bars

From the Everyday Food #58 December 2008 issue, page 142 --
4 tablespoons unsalted butter, melted
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 cup packed dark brown sugar
1/4 cup molasses
1 large egg
1/4 cup sour cream
1/2 cup semi sweet chocolate chips
confectioner's sugar for dusting

Preheat oven to 350F degrees. Butter an 8-inch square baking pan. Line bottom with strip of parchment paper, leaving an overhang on two sides, butter paper. Dust paper and sides of pan with additional cocoa powder; set aside.
In medium bowl, whisk together cocoa, flour, ginger, pumpkin pie spice, and baking soda. Set aside. In 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 and smooth top.
Bake until toothpick inserted comes out clean (about 30 to 35 minutes). Transfer to wire rack and let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to cutting board and cut into 16 squares. Before serving, dust with powdered sugar.
Our rating: 2/3 forks up A little too spicy for L, but T and I liked them. They reminded me of a cakey brownie. I may try baking them again in mini loaf pans for potential gift-giving. The molasses intensified the chocolatey-ness. I may cut back a little on the pumpkin pie spice, or be more careful measuring - I think a little extra spilled over into the bowl. Love the fact that these, like many other Everyday Food recipes, use a whisk instead of a mixer. I used a tea ball to help sprinkle the confectioner's sugar on top of the bars.

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