Gingerbread Blondies
Most gingerbread is either a hard cookie or a soft cake. These blondies are neither. They're dense and chewy, with a strong molasses and ginger flavor, and get some sweetness from chunks of white chocolate.
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Ingredients
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon kosher salt
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 cup unsalted butter 1 stick, melted
- 3/4 cup packed dark brown sugar
- 1/4 cup molasses
- 4 ounces white chocolate chopped into chunks
Gingerbread Blondies
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon kosher salt
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 cup unsalted butter 1 stick, melted
- 3/4 cup packed dark brown sugar
- 1/4 cup molasses
- 4 ounces white chocolate chopped into chunks
Instructions
- Line 8x8 metal pan with parchment, leaving overhang. Preheat oven to 350F.
- Whisk flour, baking powder, ginger, cinnamon, allspice, and salt in medium bowl.
- Beat egg in large bowl, then whisk in melted butter, dark brown sugar, molasses, and vanilla until smooth.
- Fold dry ingredients into wet mixture until nearly combined.
- Fold in white chocolate chunks until just mixed.
- Spread batter evenly in prepared pan.
- Bake 20-25 minutes until edges are set but center is soft. Toothpick should show moist crumbs.
- Cool completely in pan on wire rack.
- Lift using parchment, transfer to board, and slice into squares.
Notes
Must cool completely before cutting to prevent crumbling. Blondies will be very fudgy.
Tried this recipe?Leave a comment below & let me know!