Courtesy of Monica Holland, author of Lick the Bowl Good, I'm happy to share the classic gingerbread with a twist of chocolate!
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!