I haven’t baked with molasses in a while, and I don’t know why. It’s a wonderful thing. It lends these bars a rich, sweet flavor. Be careful not to overbake these bars, since that will turn them from gooey into cakey, and cakey is not what we’re going for here. When they first pop out of the oven, they look underdone, but a toothpick will still come out clean, and the bars will deflate as they cool. I adapted this recipe from Jen’s Favorite Cookies, switching some of the butter for oil, and upping the amount of molasses. Here’s the recipe I made!
Molasses Chocolate Chip Bars
adapted from Jen’s Favorite Cookies
1/2 cup (1 stick) unsalted butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla
1/4 cup unsulphured molasses
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp pumpkin pie spice
2 1/4 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips
Preheat the oven to 350˚F and grease a 9×9 pan.
Sift together the flour, salt, baking soda, baking powder, and spices. Cream together the butter, oil, and sugars, until a smooth paste forms. Beat in the eggs, vanilla, and molasses. Fold the dry ingredients into the wet ingredients until combined. Pour the batter into the prepared pan. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Do not overbake these! Slightly underbaked is better than overbaked, to keep these bars nice and gooey. Allow to cool completely before cutting into bars. Enjoy!