Gluten Free Chocolate Gingerbread Bars just sounded right for a Holiday Recipe. Perfect with just about any warm beverage (like a late night decaf chai), we use our Gluten Free Brownie Mix and doctor it up with some spices and the like to create a delicious holiday treat.
If you want to try this, you might want to make two, as if you do not, I cannot guarantee there will be any left for Santa on Christmas Eve. More delicious than I ever imagined, these just fly off the counter here.
Chocolate and Spice are perfect wintertime companions. We combined them here to create a perfect holiday treat. Our Gluten Free Chocolate Gingerbread bars will bring a smile to many faces.
- 1 Pkg Divinely Gluten Free Brownie Mix
- 4 tbsp Butter melted
- 1 tsp Ground Ginger
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Baking Soda
- 1/4 cup Molasses
- 1 Large Egg
- 1/4 cup Greek Yogurt of Sour Cream
Preheat oven to 350 degrees. Butter an 8 inch square pan. Dust the pan with unsweetened cocoa.
In a medium bowl, whisk together the melted butter, molasses, egg and yogurt until smooth.
In a medium bowl, combine Divinely Gluten Free Milk Chocolate Brownie Mix, ginger, pumpkin pie spice and baking soda together.
Add dry mix to wet mix and stir until moistened. Do no over mix. Pour into greased pan and bake for 30-35 minutes (ours is always closer to 35).