Description
A delightful combination of chocolate and gingerbread, perfect for holiday gatherings and family celebrations.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1/2 cup chopped crystallized ginger
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, cocoa powder, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, cream the softened butter and brown sugar until light and fluffy.
- Add molasses and eggs to the butter mixture and mix well.
- Fold in the chopped crystallized ginger.
- Pour the batter into a greased baking pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
<li gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Notes
Store leftovers at room temperature in an airtight container for up to 3-4 days, or refrigerate for up to 1 week. For longer storage, freeze tightly wrapped gingerbread for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American