Prep: 15 minutes Total: 45 minutes, plus cooling

4 Tbsp (1/2 stick) Unsalted Butter, melted, plus more for pan
1/4 cup Unsweetened Cocoa Powder, plus more for pan
3/4 cup Flour (spooned and leveled)
1 tsp Ground Ginger
1 tsp Pumpkin Pie Spice
1/2 tsp Baking Soda
1/2 cup packed Brown Sugar
1/4 cup unsulfured Molasses
1 large Egg
1/4 cup Sour Cream
1/2 cup Semisweet Chocolate Chips
Confectioners' Sugar, for dusting (optional)

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. (To store, keep in an airtight container at room temperature, up to 3 days.) Makes: 16.
Submitted by: Janelle