Name: Brown Butter Gingerbread Chocolate Chip Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 blondies
Cuisine: American

Brown Butter Gingerbread Chocolate Chip Blondies

Brown Butter Gingerbread Chocolate Chip Blondies cover

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Brown Butter Gingerbread Chocolate Chip Blondies

Browndis

Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a saucepan, melt the butter over medium heat. Stir continuously until it foams and the milk solids turn golden and nutty. Immediately pour into a bowl and let cool for at least 10–15 minutes.

‍Preheat your oven to 350°F (175°C). Line an 8x8" pan with parchment paper.

After the brown butter has cooled whisk in the brown sugar until combined.

Add eggs, vanilla extract and molasses, and whisk until well combined.

In a separate bowl mix flour, ginger, cinnamon, nutmeg, cloves, salt and baking powder till combined.

Pour dry ingredients into the wet ingredients bowl. With a spatula mix till there isn't anymore visible flour. Do not overmix!

Pour the batter into your prepared pan and smooth the top.‍

Bake for 22–26 minutes, or until the edges are golden and a toothpick inserted near the center comes out with moist crumb

Let bars cool in the pan for at least 5 mins. Then lift out using parchment and cool on a cooling rack.

Cool completely before slicing into squares. Enjoy!

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Tips & Tricks (5)

Brown Your Butter Correctly 🧈
Cook the butter over medium heat until the milk solids turn golden brown and nutty (about 5-7 minutes), then let it cool completely before mixing—this prevents the eggs from scrambling and ensures maximum flavor depth.
Bloom Your Spices 🌟
Whisk all dry spices together and let them sit for a minute after combining with flour—this allows the aromatic oils to distribute evenly and intensifies the warm ginger and clove flavors throughout.
Don't Overmix the Batter 🥄
Mix just until the dry ingredients are incorporated—overmixing develops gluten and creates tough, cake-like blondies instead of the desired thick and chewy texture.
Underbake for Maximum Chewiness 🍫
Pull the blondies from the oven when the center still jiggles slightly (they'll continue cooking as they cool)—this prevents dry edges and keeps the interior soft and fudgy for 2-3 days.
Chill the Dough Before Baking ❄️
Refrigerate the batter for at least 30 minutes before baking to prevent excessive spreading and ensure thicker, chewier blondies with better-defined chocolate chips.