Sunday, March 27, 2016

Chocolate Gingerbread

Chocolate Gingerbread  


¼ cup unsweetened cocoa powder    
¾ cup all-purpose flour    
1 teaspoon ground cinnamon    
1 teaspoon ground ginger    
¼ teaspoon ground allspice    
¼ teaspoon ground nutmeg    
½ teaspoon baking soda    
¼ teaspoon salt    
¼ cup unsalted butter, melted    
½ cup brown sugar, packed    
¼ cup unsulfured molasses    
1 large egg    
¼ cup sour cream    
½ teaspoon vanilla extract    
½ cup semisweet chocolate chip


1. Preheat oven to 350°F.  Butter an 8-inch square baking dish and set aside.

2. In a medium bowl, whisk together cocoa, flour, cinnamon, ginger, allspice, nutmeg baking soda, and salt. Set aside.

3. In a large bowl, whisk together butter, brown sugar, molasses, egg, sour cream, and vanilla until smooth.

4. Add flour mixture and stir just until moistened, being careful not to overmix. Stir in chocolate chips.
Scrape batter into prepared pan and smooth top.

5. Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
Transfer pan to a wire rack and let cool completely.

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