chocolate gingerbread recipe.

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).