Chocolate Gingerbread Bars Recipe

Name: Chocolate Gingerbread Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons 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 unsulphured molasses; 1 large egg; 1/4 cup sour cream; 1/2 cup semi-sweet chocolate chips; confectioners' sugar, for dusting (optional)

Servings: persons

4 tablespoons 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 unsulphured molasses
1 large egg
1/4 cup sour cream
1/2 cup semi-sweet chocolate chips
confectioners' sugar, for dusting (optional)

1
Preheat oven to 350u00b0F Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust pan 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, 30-35 minutes. Transfer to 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.
4
To store, keep in an airtight container at room temperature, up to 3 days.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons 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, and more.

Yes, Chocolate Gingerbread Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Gingerbread Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions