
Yields:
9 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs
Cal/Serv:
295
While adorable gingerbread cookies are a holiday staple, gingerbread goes way beyond the classic cookies. We love incorporating this spiced flavor profile into countless of our holiday recipes, from classic gingerbread cake to our gingerbread latte sheet-pan pancakes (say that 5 times fast). Our newest obsession? Gingerbread blondies. The combination of spices and molasses used in this recipe turns the classic blondies into a festive winter treat fit to be served at any Christmas or holiday party.
Tip: We prefer these gingerbread blondies to have a slightly chewy, fudgy texture—if that’s not your thing, try baking them for a few minutes more. Perfect your finished treats with a dusting of powdered sugar, or if you’re really looking to go over the top, a scoop of ice cream. If you have any leftover blondies, store them in an airtight container at room temperature for 2-3 days.
Have you made these yet? Let us know how it went in the comments below!
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Ingredients
Cooking spray
- 1/2 cup
(1 stick) melted butter, slightly cooled
- 1 cup
packed brown sugar
- 1/4 cup
molasses
- 2
large eggs
- 1 cup
all-purpose flour
- 1/2 tsp.
baking powder
- 3/4 tsp.
kosher salt
- 1 tsp.
pure vanilla extract
- 1 tsp.
ground cinnamon
- 1 tsp.
ground ginger
- 1/4 tsp.
ground cloves
- 1/4 tsp.
ground nutmeg
- 2 Tbsp.
powdered sugar, for dusting
Directions
- Step 1Preheat oven to 350°. Grease an 8"-x-8" pan with cooking spray and line with parchment paper.
- Step 2Whisk together melted butter, brown sugar, and molasses. Add eggs and whisk until thoroughly combined, about 4 minutes. Mix in salt and vanilla.
- Step 3Sift flour, baking powder, cinnamon, ginger, cloves, and nutmeg over egg mixture and fold to combine.
- Step 4Transfer batter to prepared pan and bake until just set, 20 to 25 minutes. Let cool.
- Step 5Dust with powdered sugar before serving.
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