Chocolate Gingerbread Squares

We had the most lovely thanksgiving this weekend...

I made these squares and then had to make another batch because their numbers were dwindling before we had even left. They are amazing. It's the best of all worlds... ginger.. allspice... chocolate chips... I'm never going to stop making them.



The recipe is from Martha Stewart, who is clearly some kind of genius.

• 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
• 1/4 cup unsweetened cocoa powder, plus more for pan
• 3/4 cup all-purpose flour (spooned and leveled)
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 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 semisweet chocolate chips
• confectioners' sugar, for dusting (optional)

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an 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, allspice, and baking soda; set aside.
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.
Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a 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.

I went way heavy on the spices because I have a bit of a problem with loving them.
So anyway, please make these. They're life changing.