Gingerbread Blondies
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My gingerbread blondies are chewy and soft, with cakey edges and gorgeous gingerbread-spiced flavor. They’re made in one bowl and baked in under 30 minutes!
Gingerbread blondies may be the #1 holiday baked good in my household. Think molasses, brown sugar, cinnamon, and, of course, a warming ginger flavor. Pair that with the texture of blondies, add some white chocolate, and you’ve got a perfect holiday dessert!
Table of Contents
Why I love this recipe
- Made in one bowl. So prep time and clean-up are kept to a minimum.
- Have it your way. Level up the ginger or keep it subtle–whichever you prefer.
- The best of both worlds. Get the soft and cakey texture of blondies with the warming flavor of freshly baked gingerbread men.
- Wholesome. With a few simple swaps, you can make them gluten-free and or vegan.
Love all things gingerbread? Try my gingerbread mug cake and gingerbread latte.
Key Ingredients
- Butter. Unsalted and softened to room temperature.
- Brown sugar. For richness and to complement the molasses. I don’t recommend using dark brown sugar because then it becomes a little overpowering.
- Egg. Room temperature eggs, please.
- Molasses. Keeps the center of the blondies extra gooey. I suggest using unsulphured molasses rather than blackstrap molasses, which is very strong and thick–too thick for these bars.
- Vanilla extract. A must for any good blondie!
- All-purpose flour. Sifted to remove any clumps. If needed, use gluten-free flour, but make sure it has xanthan gum.
- Baking soda. The leavening agent gives the blondies rise and depth.
- Salt. Just a pinch to balance out the sweet ingredients.
- Spices. I used a mix of cloves, cinnamon, nutmeg, and ground ginger.
- White chocolate. Optional, but I like to fold in some white chocolate chunks to balance out the richness of the molasses.
Find the printable recipe with measurements below.
How to make gingerbread blondies
Step 1- Prep. Preheat the oven to 180C/350F, line a 6×6-inch baking pan with parchment paper, and grease it with cooking spray.
Step 2- Mix. In a medium bowl, cream the butter and brown sugar. Add the egg, molasses, and vanilla extract and mix until glossy. Gently whisk in the dry ingredients until combined. Stir in the white chocolate chunks.
Step 3- Bake. Pour the blondie batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Let them cool completely in the pan before slicing.
Arman’s recipe tips
- Prefer gooey blondies? Remove them from the oven at the 20 to 25-minute mark.
- How about cakey blondies? Bake them for up to 35 minutes.
- Bake them on the middle rack. This ensures they cook evenly and the tops don’t brown too quickly.
Storage instructions
To store: Leftover blondies can be stored in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
To freeze: Place leftovers in a freezer-safe container and freeze them for up to 6 months.
More holiday desserts you’ll love
Gingerbread Blondies
Ingredients
- 6 tablespoons butter vegan or standard
- 1/2 cup + 2 tablespoons brown sugar
- 1 large egg or flax egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup all purpose flour gluten free, if needed
- 1/2 teaspoon baking soda
- 1 tablespoon all spice
- 1 teaspoon ginger ground
- 1/2 teaspoon salt
- 1/2 cup white chocolate chopped
Instructions
- Preheat the oven to 180C/350F. Line a 6 x 6-inch square pan with parchment paper and set aside.
- In a large mixing bowl, cream the butter with the brown sugar. Add the egg (or flax egg) and molasses and vanilla extract, until glossy. Gently add in the dry ingredients and mix until combined. Fold through the white chocolate chunks.
- Transfer your batter into the lined pan and bake the blondies for 20-25 minutes, or until the tops are just tender.
- Remove the blondies from the oven and let them cool completely, before slicing and serving.
Notes
- Add more ginger flavor. If you don’t mind these blondies having a touch of heat, add 1-2 extra teaspoons of ginger powder.
- Make them vegan. Use vegan butter, white chocolate, and flax eggs. Each flax egg is made by combining three tablespoons of water with one tablespoon of flaxseed.
- Swap the white chocolate chips for walnuts, pecans, or even raisins.
- Top with cream cheese frosting. Using an electric mixer, cream together softened cream cheese, vanilla extract, and a splash of milk until smooth, then frost the cooled blondies.
Is the pan size 8×8 or 6×6? I always make the vegan blondies and the pan size is 8×8 for those
Hi! 6 x 6-inch pan 🙂