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This recipe is courtesy of Lick The Bowl Good.
Chocolate Gingerbread recipe
Gingerbread has never been my favorite holiday treat, but adding chocolate to the batter has changed the way I think about gingerbread. The combination of cocoa and warm spices is really quite nice.
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup unsulfured molasses
- 1 large egg
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
• Preheat oven to 350°F.
• Butter an 8-inch square baking dish and set aside.
• In a medium bowl, whisk together cocoa, flour, cinnamon, ginger, allspice, nutmeg baking soda, and salt. Set aside.
• In a large bowl, whisk together butter, brown sugar, molasses, egg, sour cream, and vanilla until smooth.
• 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.
• Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
• Transfer pan to a wire rack and let cool completely. Serve directly from dish.
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- Paperback: 176 pages
- Publisher: Skyhorse Publishing; 1 edition (October 8, 2013)
- Language: English
- ISBN-10: 1626360383
- ISBN-13: 978-1626360389
- Cover price $16.95