Name: Gingerbread Blondies
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 16 squares
Cuisine: American
Ingredients: 0.75 cup unsalted butter; 1 cup dark brown sugar; 0.31 cup molasses; 1 egg; 1 egg yolk; 1 tsp vanilla paste; 2.25 cups all-purpose flour; 0.5 tsp baking soda; 2 teaspoons cinnamon; 2 teaspoons ginger; 0.5 tsp cloves; 0.25 tsp nutmeg; 0.25 tsp allspice; 0.25 tsp salt; 0.5 cup white chocolate

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Gingerbread Blondies

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350 degrees F (180 degrees C) and line a 9x9 pan with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light and fluffy.

Mix in the molasses until fully combined.

Then, beat in the egg, egg yolk, and vanilla.

Add in the flour, baking soda, spices, and salt. Stir the dry ingredients a little on top of the wet ingredients just to make sure the baking soda doesn't stay in one clump.

Mix everything on low speed until just combined. Do not over-mix!

Transfer the batter to the prepared pan and spread into an even layer.

Bake the blondies for 20-25 minutes until set and golden.

Remove the blondies from the pan and place on a wire rack to cool completely.

If desired, melt the white chocolate in the microwave in 20 second intervals and drizzle over the blondies.

Cut into 16 squares and enjoy!

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Tips & Tricks (5)

Bloom Your Spices 🌟
Toast the ginger, cinnamon, allspice, nutmeg, and cloves in a dry pan for 30 seconds before adding to the butter to intensify their warm flavors and eliminate any raw spice taste.
Brown Your Butter First 🧈
Melt the unsalted butter and let it brown slightly (2-3 minutes) before mixing with other ingredients to add a deeper, nuttier complexity that elevates the entire blondie.
Molasses Temperature Trick 🍯
Warm your molasses slightly before stirring into the butter mixture—it will incorporate more smoothly and distribute the molasses flavor evenly throughout the batter.
Don't Overmix for Chewiness 🤐
Stop mixing as soon as the dry ingredients are just combined; overmixing develops gluten and creates cake-like texture instead of the desired chewy, fudgy consistency.
Underbake Slightly for Texture 🕐
Remove the blondies when a toothpick has just a few moist crumbs (not clean); they'll continue cooking slightly as they cool, resulting in perfectly chewy bars rather than dry ones.