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Chocolate Gingerbread Bars
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 16
Ingredients
Ingredient Checklist
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)
Gallery
Chocolate Gingerbread Bars
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 16
Gallery
Chocolate Gingerbread Bars
Chocolate Gingerbread Bars
Chocolate Gingerbread Bars
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 16
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 16
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- 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)
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.
Reviews (25)
Add Rating & Review
203 Ratings
5 star values:
34
4 star values:
72
3 star values:
56
2 star values:
37
1 star values:
4
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Reviews (25)
Add Rating & Review
203 Ratings
5 star values:
34
4 star values:
72
3 star values:
56
2 star values:
37
1 star values:
4
Add Rating & Review
203 Ratings
5 star values:
34
4 star values:
72
3 star values:
56
2 star values:
37
1 star values:
4
203 Ratings
5 star values:
34
4 star values:
72
3 star values:
56
2 star values:
37
1 star values:
4
203 Ratings
5 star values:
34
4 star values:
72
3 star values:
56
2 star values:
37
1 star values:
4
- 5 star values:
- 34
- 4 star values:
- 72
- 3 star values:
- 56
- 2 star values:
- 37
- 1 star values:
- 4
Martha Stewart Member
Rating: 5 stars
12/19/2012
Very moist and easy to make; always a winner at the Christmas Cookie swaps!
Martha Stewart Member
Rating: Unrated
12/15/2012
Came out too dry, broke apart, and was more cake like. Won't make it again.
Martha Stewart Member
Rating: Unrated
05/07/2012
Good taste but way too dry!
Martha Stewart Member
Rating: 5 stars
01/02/2012
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).
Martha Stewart Member
Rating: 5 stars
12/04/2011
I substituted carob powder & chips, and Saigon cinnamon for the pumpkin pie spice (food allergies) and they were amazingly delicious!
Martha Stewart Member
Rating: 3 stars
04/26/2011
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.
Martha Stewart Member
Rating: Unrated
12/19/2010
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!
Martha Stewart Member
Rating: Unrated
12/12/2010
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.
Martha Stewart Member
Rating: Unrated
12/04/2010
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!
Martha Stewart Member
Rating: Unrated
12/01/2010
oops. sorry, sent twice. silly how the comments are set up, so easy to do!
Martha Stewart Member
Rating: Unrated
12/01/2010
I haven't made these, yet, but noticed the reason some of you are saying they might be dry is that the butter should say 4oz not 4 Tbsp. 1/2 stick = 4oz. Going to try them today and leave out the choclate chips. Sounds yummy!
Martha Stewart Member
Rating: Unrated
09/02/2010
Wonderful - made these for a meeting and they disappeared! Highly recommended.
Martha Stewart Member
Rating: Unrated
04/08/2010
I made these bars several times and now they are a family favorite , I only reduce the cooking time few minutes and take them out when a knife comes out clean. 30 minutes baking is too much for them ...
Martha Stewart Member
Rating: Unrated
12/18/2009
These are good, but a little on the dry side.
So I tried again.... adding 1/4 cup of corn oil and 1/4 cup dark rum.
Million Dollar Recipe : )
Martha Stewart Member
Rating: Unrated
12/17/2009
These are super simple and so delicious! I added a pinch of salt because I find all baked goods taste better with a little bit of salt. They were a huge hit and have been told (not asked) to make them again : )
Martha Stewart Member
Rating: Unrated
03/21/2009
These are delicious and very moist. A great light dessert with coffee or espresso. Also great as a holiday gift.
Martha Stewart Member
Rating: Unrated
12/22/2008
These have to be the most moist and tasty bars I have ever tasted. My boyfriend and I nearly ate the whole batch. They were especially good still warm.
Martha Stewart Member
Rating: Unrated
12/21/2008
These are now one of my Christmas staples!
I doubled the recipe and baked for only 25 minutes in a 9 x 13 pan to make them fudgier. I didn't have chocolate chips and used raisins plumped in dark rum instead. They get really dense if you freeze them!
Absolutely yummy!!!
Martha Stewart Member
Rating: Unrated
12/09/2008
First, these are so simple to make that you don't even need a mixer. Also, if you don't have "pumpkin pie" spice, just use these common ingredients:
1/2 teaspoon cinnamon, 1/4 teaspoon ginger (so this ups the ginger), and 1/8 teaspoon each of allspice and nutmeg.
They were gooey, moist, and ready to come out at 30 minutes by my baking. I would definitely NOT over bake these! They aren't exceptionally "gingery", but are uniquely spiced for the holidays.
Martha Stewart Member
Rating: Unrated
12/08/2008
Turned out nice and moist but the chocolate overshadowed the 1 teaspoon of ginger, I'll make it again but lave out the pumpkin-pie spice and increase the ginger.
Martha Stewart Member
Rating: Unrated
12/06/2008
I was dissapointed...unusual for a Martha recipe. They were too dry for my liking.
Martha Stewart Member
Rating: Unrated
12/06/2008
they turned out too dry for my liking.
Martha Stewart Member
Rating: Unrated
12/03/2008
I found this recipe so easy to follow and they were fabulous!
Martha Stewart Member
Rating: Unrated
12/02/2008
Delicious and easy! Made the house smell amazing!
Martha Stewart Member
Rating: 5 stars
12/19/2012
Very moist and easy to make; always a winner at the Christmas Cookie swaps!
Rating: 5 stars
Rating: Unrated
12/15/2012
Came out too dry, broke apart, and was more cake like. Won't make it again.
Rating: Unrated
Rating: Unrated
05/07/2012
Good taste but way too dry!
Rating: 5 stars
01/02/2012
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).
Rating: 5 stars
12/04/2011
I substituted carob powder & chips, and Saigon cinnamon for the pumpkin pie spice (food allergies) and they were amazingly delicious!
Rating: 3 stars
04/26/2011
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.
Rating: 3 stars
Rating: Unrated
12/19/2010
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!
Rating: Unrated
12/12/2010
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.
Rating: Unrated
12/04/2010
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!
Rating: Unrated
12/01/2010
oops. sorry, sent twice. silly how the comments are set up, so easy to do!
I haven't made these, yet, but noticed the reason some of you are saying they might be dry is that the butter should say 4oz not 4 Tbsp. 1/2 stick = 4oz. Going to try them today and leave out the choclate chips. Sounds yummy!
Rating: Unrated
09/02/2010
Wonderful - made these for a meeting and they disappeared! Highly recommended.
Rating: Unrated
04/08/2010
I made these bars several times and now they are a family favorite , I only reduce the cooking time few minutes and take them out when a knife comes out clean. 30 minutes baking is too much for them ...
Rating: Unrated
12/18/2009
These are good, but a little on the dry side.
So I tried again.... adding 1/4 cup of corn oil and 1/4 cup dark rum.
Million Dollar Recipe : )
Rating: Unrated
12/17/2009
These are super simple and so delicious! I added a pinch of salt because I find all baked goods taste better with a little bit of salt. They were a huge hit and have been told (not asked) to make them again : )
Rating: Unrated
03/21/2009
These are delicious and very moist. A great light dessert with coffee or espresso. Also great as a holiday gift.
Rating: Unrated
12/22/2008
These have to be the most moist and tasty bars I have ever tasted. My boyfriend and I nearly ate the whole batch. They were especially good still warm.
Rating: Unrated
12/21/2008
These are now one of my Christmas staples!
I doubled the recipe and baked for only 25 minutes in a 9 x 13 pan to make them fudgier. I didn't have chocolate chips and used raisins plumped in dark rum instead. They get really dense if you freeze them!
Absolutely yummy!!!
Rating: Unrated
12/09/2008
First, these are so simple to make that you don't even need a mixer. Also, if you don't have "pumpkin pie" spice, just use these common ingredients:
1/2 teaspoon cinnamon, 1/4 teaspoon ginger (so this ups the ginger), and 1/8 teaspoon each of allspice and nutmeg.
They were gooey, moist, and ready to come out at 30 minutes by my baking. I would definitely NOT over bake these! They aren't exceptionally "gingery", but are uniquely spiced for the holidays.
Rating: Unrated
12/08/2008
Turned out nice and moist but the chocolate overshadowed the 1 teaspoon of ginger, I'll make it again but lave out the pumpkin-pie spice and increase the ginger.
Rating: Unrated
12/06/2008
I was dissapointed...unusual for a Martha recipe. They were too dry for my liking.
they turned out too dry for my liking.
Rating: Unrated
12/03/2008
I found this recipe so easy to follow and they were fabulous!
Rating: Unrated
12/02/2008
Delicious and easy! Made the house smell amazing!
All Reviews for Chocolate Gingerbread Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Gingerbread Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
