We had company for dinner the other night and I ran out of time to fix dessert. People expect dessert when they come to my house. I take it as a compliment, but sometimes it can be a stretch to squeeze it into my meal plan with all of the things going on in my family, not to mention the hustle and bustle of the upcoming holidays. So I came up with these delicious Chocolate Gingerbread Bars that start with a box of Hodgson Mill Whole Wheat Gingerbread Mix.
Using this mix as the base for my dessert is a lot like baking from scratch, but easier and faster. Hodgson Mill Whole Wheat Gingerbread Mix is made up of all-natural ingredients like whole wheat flour, molasses, spices, brown sugar, and baking soda. All of the things I would have measured and mixed but now don’t have to. I also like the fact that this mix gives me a healthy beginning to my dessert.
I added cocoa, chocolate chips and a few other things to make these bars rich and chocolatey with just the right amount of spice. As soon as I smelled the delicious aroma coming from my oven, I knew I had hit another home run. I’m also happy to report that no one even noticed the whole wheat in this dessert. Everyone loved it! Hooray for whole grains!
The bars have a slightly spicy, ginger taste, and are like moist, chocolate cake brownies. With a little powdered sugar dusted on top, this dessert is definitely company-worthy.
If you need a quick dessert that has just the right amount of holiday flavor and flare, try making a batch of Chocolate Gingerbread Bars. My family and company thought they were delicious. I know we’ll be making them again soon, with or without company. Enjoy!
Chocolate Gingerbread Bars
- 1 box Hodgson Mill Whole Wheat Gingerbread Mix
- 1/3 cup unsweetened cocoa powder, plus more for pan
- ¼ cup dark brown sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/3 cup sour cream
- 6 Tablespoons melted butter
- 1 cup milk (I use whole milk)
- 1 cup semisweet chocolate chips, divided
- Powdered sugar, for dusting
Preheat oven to 350ºF. Butter a 9-inch square baking pan. Line the pan with parchment paper, leaving an overhang on two sides. Butter paper. Dust paper and sides of pan with cocoa powder. Tap out excess (you can also use a pastry brush and lightly sweep out the extra cocoa powder.)
In a large bowl, whisk together gingerbread mix, cocoa powder, brown sugar and pumpkin pie spice. Add melted butter, sour cream, milk and egg. Stir just until combined. Stir in ¾ cup of chocolate chips. Transfer batter to prepared pan and smooth top with a spatula. Sprinkle remaining ¼ cup chips on top.
Bake until a toothpick comes out clean, about 35-40 minutes. Let cool on a wire rack. Using parchment overhang, lift gingerbread from pan. Transfer to a cutting board and cut into small squares. Before serving, dust with powdered sugar, if desired.
Adapted from a recipe by Martha Stewart