Gingerbread Blondies
Indulge in the cozy flavors of the season with these decadent Gingerbread Blondies—a festive twist on the classic blondie bar! Bursting with warm spices like ginger, cinnamon, nutmeg, and cloves, and sweetened with a touch of rich molasses, these chewy bars deliver all the nostalgic aromas of gingerbread in a buttery, tender bite. Ready in just 40 minutes, including prep time, this quick recipe is ideal for holiday gatherings or gifting. Optional white chocolate chips add a creamy sweetness to complement the spiced profile. Perfectly portioned into 12 squares, these blondies are as beautiful as they are delicious, making them a standout treat on any dessert table.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams brown sugar, packed
- 50 grams granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 tablespoons molasses
- 190 grams all-purpose flour
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 100 grams white chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, melt the butter. Once melted, transfer the butter to a large mixing bowl and allow it to cool for 5 minutes.
Whisk the brown sugar and granulated sugar into the melted butter until combined and smooth.
Add the egg, egg yolk, vanilla extract, and molasses. Whisk until the mixture becomes creamy and fully blended.
In a separate bowl, whisk together the flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Avoid overmixing.
If using white chocolate chips, fold them gently into the batter.
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake for 22-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the blondies to cool completely in the pan on a wire rack. Once cool, lift them out using the parchment overhang and slice into 12 squares.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 29.5 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
