Print

Gingerbread Blondies Recipe

Gingerbread Blondies Recipe
Print Recipe

★★★★★

4.9 from 22 reviews

These Gingerbread Blondies are a festive twist on a classic treat, combining the warm spices of ginger, cinnamon, and nutmeg with the rich sweetness of molasses and a delightful mix of white and dark chocolate decorations. Perfect for holiday celebrations or cozy winter snacking, these blondies offer a moist, chewy texture balanced by the aromatic spice blend and optional festive toppings.

Ingredients

Scale

Wet Ingredients

  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ¼ cup molasses
  • 1 large egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 ½ tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt

Decorations (Optional)

  • White chocolate chips and dark chocolate chips or bar (melted) for decorating
  • Candy color (red and green) for piping gingerbread shapes
  • Festive sprinkles

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on the sides to easily lift the blondies out after baking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
  3. Add Molasses and Egg: Stir in the molasses, then add the egg and vanilla extract. Whisk until all wet ingredients are fully incorporated.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt to evenly distribute the spices and leavening agents.
  5. Mix Batter: Fold the dry ingredients into the wet mixture gently until just combined. Avoid overmixing to keep the blondies tender.
  6. Bake: Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool: Allow the blondies to cool in the pan for about 30 minutes so they set properly.
  8. Melt Chocolate for Decoration: Melt white and/or dark chocolate in 20-second intervals in the microwave, stirring in between until smooth and fully melted.
  9. Decorate: Drizzle or spread the melted chocolate over the cooled blondies. Add festive sprinkles on top if desired. For gingerbread-shaped decorations, pipe the colored melted chocolate onto cut pieces and let set until firm.
  10. Serve: Once the chocolate has set, slice the blondies into squares and serve your festive gingerbread blondies.

Notes

  • Do not overmix the batter to ensure the blondies remain tender and chewy.
  • If you prefer a stronger ginger flavor, increase the ground ginger to 2 teaspoons.
  • Use parchment paper with an overhang to easily lift blondies from the pan without breaking.
  • To make the decoration step easier, let the blondies cool completely before adding chocolate.
  • These blondies can be stored in an airtight container at room temperature for up to 4 days or refrigerated for up to a week.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Nutrition

Keywords: gingerbread blondies, holiday dessert, spiced blondies, molasses blondies, festive treats

Find it online: https://islawhite.com/gingerbread-blondies-recipe/