Chocolate Gingerbread from Monica Holland's LIck the Bowl Good Cookbook
Courtesy of Monica Holland, author of Lick the Bowl Good, I'm happy to share the classic gingerbread with a twist of chocolate!
- ¼ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- 1 teaspoon 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 (Greek yogurt is a great substitution.)
- ½ teaspoon vanilla extract
- ½ cup semisweet chocolate chips
Preheat the oven to 350 degrees.
Coat an 8” pan with baking spray. Line the bottom of the pan with parchment paper.
Whisk together the cocoa, flour, cinnamon, ginger, allspice, nutmeg, baking soda and salt in a large bowl. Set aside.
In another bowl, combine the butter, brown sugar, molasses, egg, sour cream and vanilla. Make sure all ingredients are incorporated into one smooth batter.
Add the dry ingredients to the wet ingredients. Stir until just moistened and incorporated. (Do not overmix.)
Add the chocolate chips.
Pour into prepared pan.
Bake for 32 minutes or until a toothpick inserted in the middle comes out clean.
Cool. Garnish with powdered sugar, whipped cream or ice cream!