Decadent Chocolate Gingerbread Delight Bars
Indulge in the rich flavors of our Decadent Chocolate Gingerbread Delight Bars, a perfect blend of spiced gingerbread and luscious chocolate. These moist bar cookies are not only easy to make but also a delightful treat that can be savored at room temperature for several days. Allow them to cool completely for an exquisite texture, then finish with a dusting of confectioners' sugar for an elegant touch. These bars are an excellent choice for holiday gatherings, cozy evenings, or a sweet dessert, capturing the essence of festive flavors in every bite. Recipe inspired by the December 2008 issue of Everyday Food magazine.
16
Servings
120
Calories
12
Ingredients
Ingredients
unsalted butter
4 tablespoons (melted, plus more for greasing the pan)
unsweetened cocoa powder
1/4 cup (plus more for dusting the pan)
all-purpose flour
3/4 cup (spooned and leveled)
ground ginger
1 teaspoon
pumpkin pie spice
1 teaspoon
baking soda
1/2 teaspoon
dark brown sugar
1/2 cup (packed)
unsulphured molasses
1/4 cup
large egg
1
sour cream
1/4 cup
semi-sweet chocolate chips
1/2 cup
confectioners' sugar
as needed (for dusting (optional))
Instructions
1
Preheat the oven to 350°F (175°C). Brush an 8-inch square baking pan with melted butter. Line the bottom of the pan with a strip of parchment paper, letting it hang over two sides, and butter the parchment paper. Lightly dust the entire pan with cocoa powder, tapping out any excess, and set aside.
2
In a medium bowl, whisk together the cocoa powder, all-purpose flour, ground ginger, pumpkin pie spice, and baking soda until thoroughly combined. Set the dry mixture aside.
3
In a large mixing bowl, whisk together the melted butter, dark brown sugar, unsulphured molasses, egg, and sour cream until smooth and well-blended.
4
Gradually add the dry mixture to the wet ingredients, stirring gently just until combined—be careful not to overmix. Fold in the semi-sweet chocolate chips until evenly distributed.
5
Pour the batter into the prepared baking pan, using a spatula to smooth the top evenly.
6
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7
Remove from the oven and place the pan on a wire rack. Let the gingerbread cool completely in the pan.
8
Once cooled, use the parchment overhang to lift the gingerbread out of the pan and transfer it to a cutting board. Cut into 16 equal squares.
9
Before serving, lightly dust the bars with confectioners' sugar, if desired.
10
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Information
5g
Fat
19g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Gingerbread Delight Bars?
They are moist bar cookies that blend the spiced flavors of gingerbread with luscious chocolate, inspired by a 2008 Everyday Food magazine recipe.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 350°F (175°C).
How should I prepare the baking pan?
Brush an 8-inch square pan with melted butter, line the bottom with parchment paper (leaving an overhang), butter the parchment, and dust with cocoa powder.
What dry ingredients are needed?
You will need unsweetened cocoa powder, all-purpose flour, ground ginger, pumpkin pie spice, and baking soda.
What wet ingredients are used in these bars?
The wet ingredients include melted unsalted butter, dark brown sugar, unsulphured molasses, a large egg, and sour cream.
How many servings does this recipe make?
This recipe yields 16 equal square bars.
What type of molasses is required?
The recipe specifies using unsulphured molasses.
How long do the bars need to bake?
Bake the bars for 30 to 35 minutes.
How can I tell when the gingerbread bars are done?
They are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Why is parchment paper used in the pan?
Parchment paper is used with an overhang to make it easy to lift the cooled gingerbread out of the pan for cutting.
What kind of chocolate is included in the recipe?
The recipe uses 1/2 cup of semi-sweet chocolate chips folded into the batter.
What is the calorie count per serving?
Each bar contains approximately 120 calories.
How much fat is in one bar?
There are 5 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 19 grams of carbohydrates.
How much protein does one bar provide?
Each bar provides 1 gram of protein.
Is there a specific way to mix the dry and wet ingredients?
Gradually add the dry mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
Should the bars be cooled before serving?
Yes, they should be allowed to cool completely in the pan on a wire rack for the best texture.
What is the recommended way to finish or garnish the bars?
Before serving, you can lightly dust the bars with confectioners' sugar for an elegant touch.
How should I store leftover gingerbread bars?
Store them in an airtight container at room temperature.
How long do the bars stay fresh?
They can be savored for up to 3 days when stored properly.
What type of sugar is used in the batter?
The recipe calls for 1/2 cup of packed dark brown sugar.
How many ingredients are required in total?
There are 12 ingredients in total for this recipe.
What spices provide the gingerbread flavor?
The flavor comes from a combination of ground ginger and pumpkin pie spice.
Is this recipe considered difficult?
No, it is described as an easy baking recipe suitable for holiday gatherings or cozy evenings.
What category does this recipe fall into?
This recipe is categorized as a Bar Cookie.
Can I use regular cocoa powder for the pan?
Yes, use unsweetened cocoa powder for both the batter and for dusting the pan.
What is the role of sour cream in this recipe?
Sour cream is mixed with the wet ingredients to help create a moist texture in the bars.
What size should I cut the bars into?
The recipe suggests cutting the slab into 16 equal squares.
What is the purpose of the wire rack?
The wire rack allows the pan to cool evenly from the bottom after being removed from the oven.
Does the recipe require salt?
No separate salt is listed; the recipe uses unsalted butter and baking soda.