Chocolate Swirl Gingerbread

prep time:: 10 min
total time:: 40 min

Makes 12 bars

just a quick note: this recipe has a distinct molasses taste that i love (it’s a really nice change of pace from all of the cinnamon-based recipes we typically see this season), but if it skews a little molasses-heavy for you, you can definitely cut back on the molasses a bit. i suggest making it according to the instructions first, and if the taste doesn’t suit you, swap some of the molasses for more chocolate. i also suggest topping it with a heaping spoonful of homemade whipped cream. this dessert fresh out of the oven with whipped cream cannot be beat.

ingredients

1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup packed light-brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground clove
1/2 cup water
1/2 cup molasses
1 large egg, lightly beaten
2 ounces bittersweet chocolate, melted and slightly cooled

directions

1
1. Preheat oven to 325 degrees. Butter an 8-inch square pan. In a bowl, combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves. (Sifting these together rather than just dumping and mixing makes for a much smoother, airier cake.)
2
2. Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.
3
3. Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.
4
4. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.
5
5. Top with ice cream or whipped cream for extra deliciousness.