Growing up, I don't remember eating many baked goods with ginger. We had plenty of traditional Norwegian goodies like rosettes, krumkake, sun buckles, my Grandma's special mint chocolate chip cookies and always lefse. I especially loved the rosettes (which one day I hope I learn to make, along with the lefse). For now, I am creating some of my own - which includes the ginger.
chocolate gingerbread bars
from December '08 "Everyday Food"
These bars are almost brownie like - moist and delicious!
-4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the pan
-1/4 cup unsweetened cocoa powder, plus more for the 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 unsulfured molasses
-1 large egg
-1/4 cup sour cream
-1/2 cup semi-sweet chocolate chips
-powdered sugar, for dusting (optional)
1. Preheat the oven to 350 F. Butter an 8 inch square baking pan. Line the bottom with a strip of parchment paper, leaving 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.
2. In a large bowl, whisk together butter, brown sugar, molasses, egg and sour cream until smooth. Add the flour mixture. Stir just until moistened and add the chocolate chips. Do not over-mix! Transfer batter to prepared pan; smooth the top.
3. Bake 30-35 minutes, until a toothpick inserted in center of bars comes out clean. Transfer to a wire rack, let cool completely. Dust with powdered sugar.
To store, keep in airtight container for up to 3 days (at room temperature).