Gingerbread Blondies

Hey there! So, you’re craving something sweet but not too sweet, kinda spicy but not overkill? Say hello to these Gingerbread Blondies. Imagine cozy flavors of gingerbread meeting the chill vibes of a blondie. They’re everything good — chewy, spicy, warm, and just begging you to dig in. Make ’em for your next movie night or a Tuesday just because. They’re super easy and will totally make your place smell like a holiday wonderland.

You know, these Gingerbread Blondies have kind of become a thing in our household. It all started when I was in the mood for gingerbread cookies, but way too lazy to roll and cut dough. Enter the blondie! My husband couldn’t stop at just one piece, and now it’s a game to see how fast we can devour them. I swear, every time I make these, it feels like fall even if it’s the middle of July. Nothing gets left behind when the fam digs in — they’ve become the sweet soundtrack to our chaotic little life.

Why You’ll Love This Gingerbread Blondies

– The cozy gingerbread flavor is like a hug in dessert form.
– You get all the joy of gingerbread cookies without the marathon of dough pinching.
– Super customizable for whatever you have kicking around in your pantry.
– They’re the ultimate treat for meal-prep because we all know one is never enough.

How to Make It

Alright, grab that mixing bowl you always think you’ve lost, and let’s make some magic. Start with your classic butter and sugars dance — cream them until they’re fluffy like little clouds. Then throw in all that molasses — it’s sticky business but stick with me (pun intended). Eggs? Yep, they join the party next, all cracked in like they’ve got something to prove.

Spices are where this comes to life — toss in that ginger powder, cinnamon, and maybe a pinch of nutmeg if you’re feeling fancy. Don’t go overboard like I did once; it tasted like I was eating a scented candle. Mix in that flour like you mean it, but not too intensely. Pop it all into a well-buttered pan because this stuff sticks like nobody’s business.

Bake it until your kitchen smells like an old-fashioned bakery rolled into a winter wonderland, around 25 to 30 minutes. Let them cool if you can resist. Otherwise, dig in while they’re warm, but don’t burn your mouth like I do on repeat. Enjoy!

Ingredient Notes

– Molasses: Gives that deep, almost broody sweetness you can’t fake. But it’s sticky as heck, so pour carefully.
– Brown Sugar: Don’t skimp! This is where blondies get their ooey-gooey-ness. Your dentist won’t thank you, but your taste buds will.
– Ground Ginger: Ah, the ginger zing. Too little and it’s sad town. Too much and you’re crying. Find your perfect Goldilocks moment here.

**Recipe Steps:**

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugars until fluffy.
3. Mix in molasses and eggs, blending well.
4. Stir in spices and flour until just combined.
5. Pour batter into a greased baking dish.
6. Bake for 25-30 minutes. Let it cool unless you like it mouth-burning hot.

What to Serve It With

Tips & Mistakes

Keep an eye on them while baking — they cook faster than you’d think. Too gooey? Just a few more minutes in the oven should do it. Serve them with a dollop of whipped cream if you’re feeling wild, or a cold glass of milk (or wine, no judgment here). A scoop of ice cream wouldn’t hurt either.

Storage Tips

These keep pretty well in an airtight container for up to a week — if they last that long. Honestly, they’re kinda delicious cold from the fridge, and if you decide to have one for breakfast, nobody’s gonna stop you. They also freeze like a dream, so wrap them good and stash them for later cravings.

Variations and Substitutions

Sometimes I’m low on molasses and sub in honey or maple syrup — both work, just change up the vibe a bit. No brown sugar? White sugar will do its thing, but it won’t be as rich. Feeling nutty? Add some pecans or walnuts into the mix — crispiness is a nice surprise. And let’s be real: chocolate chips never hurt anyone.

**Frequently Asked Questions**

Gingerbread Blondies

These chewy and delicious Gingerbread Blondies combine warm spices and sweet molasses for a perfect holiday treat.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 1 teaspoon ground ginger
• ▢ 1 teaspoon ground cinnamon
• ▢ 0.25 teaspoon ground cloves
• ▢ 0.5 cup unsalted butter melted
• ▢ 0.75 cup brown sugar packed
• ▢ 1 large egg
• ▢ 0.5 cup molasses
• ▢ 0.5 cup chopped crystallized ginger

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, and cloves.
• In a large bowl, mix melted butter with brown sugar until smooth. Add the egg and molasses and stir until combined.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in chopped crystallized ginger.
• Spread the batter evenly into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Let the blondies cool in the pan before cutting into squares and serving.

Notes

Store blondies in an airtight container for up to 5 days. They can also be frozen for longer storage.