Description
These Gingerbread Blondies are a festive twist on classic blondies, infused with warm gingerbread spices like ginger, cinnamon, cloves, and nutmeg. With a rich molasses flavor and a chewy, tender texture, they’re perfect for holiday treats or any time you crave a spiced dessert. Easy to prepare and baked in just 20 minutes, these blondies deliver a cozy, comforting flavor in every bite.
Ingredients
Wet Ingredients
- 113 g unsalted butter (½ cup / 4 oz)
- 200 g dark brown sugar or muscovado sugar (1 cup, packed / 7 oz)
- 1 ½ tablespoons molasses (or 2 Tbsp treacle)
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
Dry Ingredients
- 1 cup plain flour (all-purpose flour) (130 g / ~4 ⅔ oz)
- 1 ¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg (a good pinch)
- ¼ teaspoon table salt
- ¼ teaspoon baking powder
For Serving
- Icing sugar (powdered sugar) for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F) and line an 20cm (8-inch) square baking pan with baking paper to prevent sticking and ensure easy removal.
- Melt Butter: In a microwave-safe mixing bowl, gently melt the butter until just melted, avoiding overheating. Alternatively, melt the butter carefully in a saucepan without letting it bubble, then transfer to a mixing bowl. Set aside to cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together the plain flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking powder thoroughly to evenly distribute all the spices.
- Combine Wet Ingredients: Add the dark brown sugar, molasses, vanilla extract, and eggs to the melted butter. Whisk vigorously until the mixture is smooth and fully combined with no lumps.
- Incorporate Dry into Wet: Gently add the flour and spice mixture to the wet ingredients. Use a whisk or spatula to fold everything together just until combined, taking care not to overmix to keep the blondies tender.
- Bake the Blondies: Pour the batter into the prepared pan and spread evenly. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out with just a few sticky crumbs, indicating moist but cooked through blondies.
- Cool and Serve: Allow the blondies to cool in the pan before removing. Dust with icing (powdered) sugar before cutting into 16 servings. Enjoy as a festive dessert or cozy snack.
Notes
- Use room temperature eggs for better emulsification and smoother batter.
- Adjust molasses amount depending on desired richness; molasses gives a deep gingerbread flavor.
- Don’t overbake to keep blondies soft and chewy rather than dry.
- These blondies store well in an airtight container for up to 4 days and freeze beautifully for up to 1 month.
- For a nutty twist, consider adding ½ cup chopped walnuts or pecans to the batter before baking.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
