Preheat the oven to 350°F. Butter a 13x9x2-inch baking pan. Whisk the flour, ginger, pumpkin pie spice, baking soda, and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with an electric mixer on medium speed until smooth. With the machine running, gradually add the eggs, and beat until smooth, then beat in the molasses. Scrape the bowl and turn the speed to low. Gradually add the flour mixture and beat until just incorporated. Spread evenly in the prepared pan. Sprinkle the chocolate chunks on top. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool completely in pan on rack. Cut into 8 strips crosswise and 6 strips lengthwise to form 48 squares.
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