Is it a brownie, gingerbread, cake, or fudge? YES!
If you like your sweet bites counter-balanced with a generous dose of spice and an umami undertone, then this is the recipe for you. Ilise made Gingerbread Molasses Chocolate Chip Bars for an office party where they made quite an impression.
Bold flavors, dense, fudgy cake – this is gingerbread taken to the extreme, and extremely good it is too!
Bold flavors, dense, fudgy cake – this is gingerbread taken to the extreme, and extremely good it is too!
The Occasion: These bars are perfect for after-school snack, your potluck contribution, or office treats. Assertively spice-forward, they may not ring the bell for everyone. Let the chips fall where they may. Chocolate chips in this case, and plenty of them.
The Recipe: This one comes from Averie Cooks, a food blog that serves up real food for real people who want amazing meals done fast and easy. Isn’t that all of us?
The Recipe: This one comes from Averie Cooks, a food blog that serves up real food for real people who want amazing meals done fast and easy. Isn’t that all of us?
What Makes it Special? The deep, dark molasses in the batter combines with semi-sweet chocolate chips to create a new, fudge-like taste sensation. Abundant spices. If you’re not a fan of bold flavors, find another treat.
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The Playlist: Like the dessert, this track might be an acquired taste. But if you dig skillful scat singing against some jumping jazz – and I do – you’ll find a lot to like in Kurt Elling's rendition of jazz standard Gingerbread Boy.
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Serve With: A glass of milk or cup of coffee. Click on the photos to enlarge them and read the captions.
The Verdict: Deeply delicious, devilishly divine. This tastes like a cross between a brownie, fudge, ginger snaps, a chocolate chunk cookie, and a jolt of something dark and sweet. Go ahead. Give in to the dark side. You won’t regret it.
| Print The Recipe- Gingerbread Molasses Chocolate Chip Bars |
Gingerbread Molasses Chocolate Chip Bars
Recipe source: Averie Cooks
INGREDIENTS:
DIRECTIONS:
Recipe source: Averie Cooks
INGREDIENTS:
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1/2 cup unsulphured light or medium molasses (not blackstrap)
- 1 tablespoon vanilla extract
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- Pinch of salt
- 1 1/4 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate chips, divided
DIRECTIONS:
- Preheat oven to 350˚F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Let the butter cool for a minute before adding the egg so it doesn’t become scrambled. Add the egg, brown sugar, molasses, vanilla, ginger, cinnamon, cloves, nutmeg, and salt. Whisk until smooth.
- Add the flour and stir until just combined, don’t over mix.
- Stir in 1 1/4 cups chocolate chips.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Evenly sprinkle remaining 1/4 cup chocolate chips over the top, pressing them down very lightly with a spatula.
- Bake for about 35 minutes, or until done. Start checking at 30 minutes; it may take longer. A toothpick inserted in the center should come out clean, or with a few moist crumbs. It may be hard to find a clean patch to test because of all the chocolate, so give it your best guess.
- Allow bars to cool in pan for at least 30 to 60 minutes before slicing and serving. They are even better after resting overnight so the flavors marry and the chocolate fully sets.
- Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Do you like 'spicy' mixed into your baked goods? Tell us in the Comments
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