Soft and Chewy Gingerbread Molasses Chocolate Chip Bars
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
34 mins
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Additional Time
21 mins
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Total Time
1 hr
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Course
Baked Goods
Soft and Chewy Gingerbread Molasses Chocolate Chip Bars
Description
Soft and Chewy Gingerbread Molasses Chocolate Chip Bars feature a moist batter built on melted butter, brown sugar, molasses, and a blend of traditional gingerbread spices. The spices and molasses provide a warm, aromatic base, while the melted butter adds richness. Chocolate chips are folded in, some mixed into the batter and additional ones sprinkled on top before baking, allowing for bursts of melted chocolate throughout the bars.
Baked in an 8-by-8-inch pan at 350°F for about 32 minutes, the bars develop a moist, soft, and slightly fudge-like crumb. A lightly pressed chocolate chip topping enhances the chocolate flavor and adds texture contrast. The recipe balances sweetness and spice with a tender bite that holds together well for easy slicing and serving.
Ingredients
- ½ cup butter 1 stick, melted, unsalted
- 1 egg large
- 1 cup light brown sugar packed
- ½ cup unsulphered light molasses or medium molasses
- 1 tablespoon vanilla extract
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon cloves ground
- 1 teaspoon ground nutmeg
- pinch salt optional to taste
- 1 ¼ cups all-purpose flour
- 1 ½ cups chocolate chips divided, semi-sweet
Instructions
- Preheat oven to 350F. 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.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, molasses, vanilla, ginger, cinnamon, cloves, nutmeg, optional salt, and whisk until smooth.
- Add the flour and stir until just combined, don’t overmix.
- 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 32 to 34 minutes, or until done. I prefer them very moist, soft, and fudge-like, and baked for 32 minutes (shown in photos). If you prefer more well-done, dryer bars, bake for a few minutes longer; noting baking times may vary widely with this recipe based on personal preferences. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter; however, it will be hard to find a clean patch to test because you’ll likely hit chocolate. Allow bars to cool in pan for at least 30 to 60 minutes before slicing and serving; I prefer to let these bars rest overnight so the flavors marry and the chocolate fully sets, at which point they’re fudge-like. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
User Reviews
Overall Rating
4.6
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