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Soft, chewy gingerbread blondies topped with white chocolate chunks! This easy bar recipe is made in one bowl in under 30 minutes! A delightfully spiced bar flavored with vanilla, molasses, and brown sugar!
Tis the season for soft and chewy gingerbread blondies! These gingerbread blondies have all the spice and flavor of my gingerbread cookies but with half the work. They make the perfect addition to any holiday tin or cookie plate. Made in one bowl and under 30 minutes, you could have these irresistible blondies any night of the week.
When it gets cold outside, molasses and I become best friends! Luckily, I have all the recipes that feature molasses. I suggest your next stop should be sticky toffee pudding! After that, check out my American gingerbread cake, caramel molasses pound cake, and soft gingerbread cookies!
Why You Will Love These Gingerbread Blondies
- Made in one bowl! This recipe is made in one bowl, meaning it is easy to make and has an easy cleanup!
- Balanced Sweet & Spice. My gingerbread blondie has the perfect balance of gingerbread spices and is not overly sweet.
- Perfect holiday treat and gift. This bar is the perfect addition whether you are making holiday cookie tins or plates to give away or just to eat for the holidays. Easy to multiply and will add a chewy texture to a cookie platter!
Professional Tips for Making Gingerbread Blondies
- Don’t overmix the blondie. It’s very easy to overmix the batter when making one bowl of desserts. I suggest using a silicone spatula to fold in the dry ingredients and the white chocolate to prevent the blondie from becoming overly tough.
- Baking the blondies in a metal pan will give them a better texture. I find blondies bake better in metal pans. They have a more even rise and will bake faster. You will still get a delicious holiday treat if you use a glass or ceramic baking dish!
- Scale the molasses into plastic wrap. It’s best to scale your sticky ingredients like molasses or light corn syrup in plastic wrap. Drape a piece of plastic wrap over a cup or small bowl, zero the scale, and pour. It will ensure you get every last drop!
Ingredients & Substitutions
- All-purpose Flour: All-purpose flour has just the right amount of gluten to make a tender, chewy blondie. You can make it gluten-free by substituting King Arthur’s cup 4 cup flour.
- Baking Powder & Soda: Using both baking powder and baking soda gives the blondie a more even rise in the oven.
- Ground Ginger, Cinnamon, and Allspice: The ground ginger, cinnamon, and allspice add the perfect amount of spice to the blondies so they taste just like gingerbread men.
- Kosher Salt
- Whole Egg & Yolks: Using both whole eggs and yolks adds fat and moisture to the blondies and helps keep everything emulsified together. You can use two eggs, but the blondie will be cakier.
- Vanilla Extract
- Melted Butter: You may substitute the unsalted butter with coconut oil or canola oil if you wish to make this blondie dairy-free. You could also make this blondie with brown butter for a lovely, nutty finish.
- Dark Brown Sugar: Using dark brown sugar adds sweetness along with a nice, rich molasses flavor. You may substitute light brown sugar if needed.
- Molasses: I generally use unsulphured molasses. It has a lighter, milder flavor. This adds all the warm winter notes without the bite of blackstrap molasses.
- White Chocolate Baking Bar: White chocolate chopped up will add sweetness and intrigue to the blondie. You may substitute white chocolate chips or pistoles.
See the recipe card for full information on ingredients and quantities.
Variations
- Add a frosting. Top the baked and cooled gingerbread blondie with cream cheese frosting or caramel swiss meringue buttercream. It would also be delicious topped with cinnamon sugar before baking or a white chocolate drizzle once it’s done!
- Experiment with mix-ins. Take inspiration from my cherry orange molasses cookies! Add orange zest, dried cherries, and pecans! You could also experiment with other spices, like cloves or nutmeg.
- Make mini gingerbread blondie bites. Bake these blondies in mini muffin tins for adorable mini gingerbread blondies! They will truly be the perfect addition to any holiday gift tin!
How to Make Gingerbread Blondies
Use these instructions to make the perfectly spiced gingerbread blondie every time! Further details and measurements can be found in the recipe card below.
Step 1: Preheat the oven to 325°F convection (with the fan) or 350°F conventional (no fan).
Step 2: Spray and line a 9 x 13-inch rectangular baking pan with crisscrossed parchment paper.
Letting one side overlap the edge to make wings. I clip these wings down with small metal binder clips to keep them from folding over the blondies while baking. The non-stick spray just sticks the paper to the pan.
Step 3: In a medium bowl, whisk together flour, baking powder, spices and salt. Set aside.
Step 4: In a separate large bowl, whisk together egg, egg yolk, vanilla extract, butter, dark brown sugar, and molasses until homogenous.
Start with the eggs, then add the melted butter, followed by the dark brown sugar, molasses, and vanilla for the best emulsification.
Step 5: Pour all the dry ingredients into the egg mixture and fold it in using a rubber spatula.
Step 6: If desired, add the chopped white chocolate and fold it in.
Step 7: Bake in the preheated oven for 20-25 minutes or until puffed and beginning to brown on the edges.
The bake time will vary depending on the pan you choose to use. If you are baking in a Pyrex or glass dish, they will need an extra 5 minutes or so. The same goes for baking thicker blondies in a 9-inch square dish.
Step 8: Cool completely in the pan before removing to a wire rack.
Chef Lindsey’s Recipe Tip
For the most tender and chewy blondie, stir in the white chocolate just before the dry ingredients are fully mixed in. It will prevent you from overdeveloping the gluten from overmixing the batter.
Frequently Asked Questions
Store the blondies in an airtight container at room temperature for three days, in the refrigerator for up to two weeks, or in the freezer well-wrapped for up to two months. For ease of defrosting and snacking, wrap the blondies individually or in pairs before freezing.
No, this batter can go straight into the oven. If it sits too long, the batter will harden, making it hard to spread and even make blondies.
While I am a fan of bars just by themselves, these gingerbread blondies would pair nicely warmed with a scoop of vanilla ice cream or served with a caramel sauce and spiced creme anglaise.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Gingerbread Blondies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon kosher salt
- 1 large egg
- 1 egg yolk
- 1 ½ teaspoon vanilla extract
- 1 cup unsalted butter melted, room temperature, 2 sticks
- 1½ cup dark brown sugar packed
- ½ cup molasses
- 8 oz white chocolate baking bars chopped
Instructions
- Preheat the oven to 325°F convection (with the fan) or 350°F conventional (no fan).
- Spray and line a 9 x 13-inch rectangular baking pan with crisscrossed parchment paper.
- In a medium bowl, whisk together flour, baking powder, spices and salt. Set aside.
- In a separate large bowl, whisk together egg, egg yolk, vanilla extract, butter, dark brown sugar, and molasses until homogenous.
- Pour all the dry ingredients into the egg mixture and fold it in using a rubber spatula.
- If desired, add the chopped white chocolate and fold it in.
- Bake in the preheated oven for 20-25 minutes or until puffed and beginning to brown on the edges.
- Cool completely in the pan before removing to a wire rack.
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef tested blondie recipe. Check out our other delicious, chef-developed one bowl recipes like my one bowl chocolate cake or this one bowl brownie.
