Ingredients
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4
-
1/4
-
3/4
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1
-
1/4
-
1/2
-
-
-
-
Directions
Chocolate Gingerbread Bars, These moist bar cookies keep at room temp for a few days – let them cool completely before you dust them with confectioners’ sugar Recipe from December 2008 issue of Everyday Food magazine , Yummy! used whole wheat flour Splenda Brown Sugar with 1/4 cup egg white and fat free sour cream and they turned out great For me the spice is right on it has a very nice ginger nip without being overpowering I tried cutting them into gingerbread men but that didn’t turn out as good as I had hoped I’ll make this recipe again around Christmas but I’ll cut into the bars as directed Made for PAC, Fall ’09
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Steps
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1
Done
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Preheat Oven to 350f 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
Done
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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
Done
|
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
Done
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to Store, Keep in an Airtight Container at Room Temperature, Up to 3 Days. |
