Best 3 Chocolate Gingerbread Squares Recipes
Indulge in the delightful harmony of chocolate and gingerbread in these delectable Chocolate Gingerbread Squares. This exquisite dessert combines the warmth and spice of gingerbread with the rich, decadent flavor of chocolate, resulting in a symphony of flavors that will tantalize your taste buds. Each bite offers a perfect balance of sweet, spicy, and chocolatey goodness, making these squares an irresistible treat for any occasion.
Our collection of recipes provides a variety of options to suit your preferences and skill level. From the classic Chocolate Gingerbread Squares, featuring a chewy gingerbread base topped with a luscious chocolate ganache, to the more elaborate Chocolate Gingerbread Layer Bars, which showcase layers of gingerbread, chocolate, and creamy cheesecake, there's something for everyone to enjoy.
For those who prefer a gluten-free option, our Gluten-Free Chocolate Gingerbread Squares offer the same delightful taste and texture without compromising on flavor. And for a festive twist, try our Gingerbread Christmas Tree Brownies, decorated with colorful sprinkles and a dusting of powdered sugar to resemble a charming Christmas tree.
No matter which recipe you choose, these Chocolate Gingerbread Squares are sure to become a favorite. Their irresistible combination of flavors and textures makes them perfect for any occasion, from cozy holiday gatherings to casual afternoon treats. So gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!
CHOCOLATE GINGERBREADS
Steps:
- Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.
CHOCOLATE GINGERBREAD BARS
These moist bar cookies keep at room temp for a few days - let them cool completely before you dust them with confectioners' sugar. Recipe from December 2008 issue of Everyday Food magazine.
Provided by SeaChelle
Categories Bar Cookie
Time 50m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust pan and sides of pan with cocoa, set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, 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, 30-35 minutes. Transfer to 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.
- To store, keep in an airtight container at room temperature, up to 3 days.
Nutrition Facts : Calories 129.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 22.4, Sodium 51.7, Carbohydrate 19.5, Fiber 0.9, Sugar 12.5, Protein 1.6
CHOCOLATE GINGERBREAD BARS
The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 12
Steps:
- 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, pumpkin-pie spice, 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.
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use Good Quality Chocolate: The quality of the chocolate you use will greatly impact the flavor of your gingerbread squares. Choose a good quality dark chocolate with a cocoa content of at least 70%.
- Don't Overmix the Batter: Overmixing the batter will result in tough, dry gingerbread squares. Mix just until the ingredients are combined.
- Use Fresh Ginger: Fresh ginger will give your gingerbread squares the best flavor. If you don't have fresh ginger, you can use ground ginger, but use half the amount.
- Let the Gingerbread Squares Cool Completely: Before you cut and serve the gingerbread squares, let them cool completely. This will help them hold their shape.
Conclusion:
These chocolate gingerbread squares are a delicious and festive treat that are perfect for the holiday season. They are easy to make and can be enjoyed by people of all ages. With their rich chocolate flavor and spicy ginger kick, these squares are sure to be a hit at your next holiday party.
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