Brown Butter Gingerbread Chocolate Chip Blondies

These Brown Butter Gingerbread Chocolate Chip Blondies are thick, soft, chocolatey, and full of warm spice. They’re rich without being too sweet, and they have that wow-factor brown butter flavor that makes them feel special with only a few simple steps.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 9 blondies

Calories: 330 kcal per serving

Ingredients

½ cup - unsalted butter
⅔ cup - packed brown sugar
2 - whole eggs
1 tbsp - pure vanilla extract
3 tablespoons - molasses
1 ½ cups - all-purpose flour
1 tsp - ground ginger powder
1 tsp - ground cinnamon powder
¼ tsp - ground nutmeg powder
¼ tsp - ground cloves
½ tsp - salt
½ tsp - baking powder
½ cup - semi-sweet chocolate chips

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!

Nutrition