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Chocolate Ginger Cookie Bars

Featured in the Honolulu Star-Advertiser on December 14, 2016.

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Ingredients:

Chocolate Ginger Cookie Bars

  • 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
  • 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 low-fat sour cream
  • 1/2 cup dark chocolate chips
  • Powdered sugar, for dusting (optional)

Directions:

  1. Preheat oven to 350°F.
  2. Butter an 8-inch square baking pan.
  3. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper.
  4. Dust paper and sides of pan with cocoa; set aside.
  5. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
  6. In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth.
  7. Add flour mixture; stir just until moistened (do not over mix).
  8. Stir in chocolate chips.
  9. Transfer batter to prepared pan; smooth top.
  10. Bake for 30-35 minutes until a toothpick inserted in center comes out clean.
  11. Transfer to a wire rack; let cool completely in baking pan.
  12. Once cooled, use paper overhang and lift gingerbread from pan.
  13. Transfer to a cutting board, and cut into 16 squares.
  14. Before serving, dust bars with powdered sugar, if desired.

Makes 16 bars.

Approximate Nutrient Analysis per bar (not including powdered sugar dusting):
140 calories, 6 g fat, 4 g saturated fat, 25 mg cholesterol, 50 mg sodium, 21 g carbohydrate, 1 g fiber, 12 g sugar, 2 g protein

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