Crown-ed Up Gingerbread Dark Chocolate Bites

Crown-ed Up
Gingerbread Dark Chocolate Bites


Makes: 12 squares
Start to finish: about 45 minutes



  • 2/3 cup (160g) unsalted butter, room temperature
  • 1 3/4 cups (315g) dark brown sugar
  • 1/4 cup (60mL) molasses
  • 2 eggs
  • 2 tablespoons (30mL)Crown Royal or Crown Royal Maple
    (or 1.5 tablespoons vanilla extract…)
  • 2 cups (240g) all-purpose flour
  • 2-3 teaspoons ground ginger (adjust to preference)
  • 1 teaspoon (2.6g) baking powder
  • 1/4 teaspoon (.65g) baking soda
  • 1/4 teaspoon (.65g) salt
  • 1 cup (175g) dark chocolate chips
  • powdered sugar, for garnish (optional)
  • candied ginger, chopped, for garnish (optional)




  1. Preheat oven to 350°F/177°C/Gas 4. Line a 9″ x 13″ glass (preferred) baking dish with parchment paper.*  Lightly rub a layer of unsalted butter on the parchment – you don’t need much!
  2. In a large mixing bowl, cream together butter, brown sugar, and molasses.  (This will be much faster with an electric mixer.)
  3. Beat in the eggs one at a time, and Crown Royal.
  4. Take a shot of Crown.
  5. Stir in the flour, ginger, baking powder, baking soda, and salt until just combined. Fold in the chocolate chips. (Yes, the batter is supposed to be that thick.)
  6. Spread the batter into the prepared baking dish.
  7. Bake for 25-30 minutes – or until a knife inserted in the center comes out clean.
  8. Allow to cool completely before garnishing and serving.
  9. Cut into 12 squares…or 24 triangles.  Whatever you want to do.
*No parchment paper?  It’s cool.  Just skip it and use butter to grease the dish.  Just trying to save some cleanup for you.