Gingerbread Bars

8 Tablespoons unsalted butter at room temperature
1/3 cup packed dark brown sugar
3/4 cup molasses
2 large eggs
2 1/4 cups unbleached flour
1 1/2 Tablespoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
3/4 cup buttermilk
2 teaspoons fresh grated orange zest
1/3 cup semisweet chocolate chips (optional)

Grease a 9 x 9-inch pan with butter and dust with flour. Preheat oven to 350.

Mix the butter and brown sugar in a large bowl until creamy and smooth. Add the molasses and continue to mix. Beat in the eggs one at a time.

Measure the flour, ginger, cinnamon, cloves, nutmeg, and baking soda and then sift together into a medium bowl and set aside.

Combine the buttermilk and orange zest in another medium bowl and set aside.

Beat one-third of the flour mixture into the butter mixture, then beat in one-third of the buttermilk mixture. Do this twice more until all the ingredients are well combined.

Stir in the chocolate chips, if desired.

Pour the batter evenly in the prepared baking pan and bake for 30 minutes or until the top bounces back when you press it gently and the sides are starting to pull away from the edges.

Remove from the oven and cool on a rack for one hour. Cut just before serving.

Makes 12 to 16 bars.