Gingerbread Blondies

5 from 1 ratings

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!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: blondies

Author: Chef Lindsey

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

US Customary - Metric

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

Yield –9x13 inch baking dish, 20 blondies

Technique – Be sure to whisk the eggs well to emulsify the batter.

Variations – Fold in some chopped candied ginger for a gingerbread blondie with a bit.

Storage – Store the blondies in an airtight container at room temperature for three days or in the refrigerator for up to two weeks. Or in the freezer well wrapped for up to two months.

Nutrition