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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!
Love all things gingerbread? Try my gingerbread mug cake, gingerbread latte, and ginger banana bread next.
Don’t come for me, but gingerbread is not my favorite holiday treat. Gingerbread spices, on the other hand, are a household staple.
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.
- Easy to make diet-friendly. With a few simple swaps, you can make them gluten-free and or vegan.
Ingredients needed
- Butter. Unsalted and softened to room temperature.
- Brown sugar. For richness and to compliment the molasses.
- Egg. Room temperature eggs.
- 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 that 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 fold in some white chocolate chunks.
How to make gingerbread blondies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 35-minute mark.
- How about cakey blondies? Bake them for up to 45 minutes.
- Bake them on the middle rack. This ensures they cook evenly and the tops don’t brown too quickly.
Variations
- 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 flax seed.
- 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.
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/ 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.
I would also add here lots of cinnamon spice. What do you say?
Do you recommend light brown sugar or dark?
Dark is preferred- it has a much better flavor with molasses
Is there anything I could use instead of molasses?
Honey would work!
Does the recipe call for 1 teaspoon of salt or 1/2 teaspoon? The text says, “1/”.
It is 1/2 🙂
Absolutely delicious! Turned out perfectly with a good outer crust and edge and a deliciously soft, chewy, spiced centre filled with white chocolate chunks. My parents loved them too, served with icecream, and asked me to make another batch!
Yum yum yum. This fits in perfectly with Christmas feels. Santa has come early!!
Ok; so I attempted to make these with substitutions, but I think too many for them to come out. I added 1 scoop protein powder and took away 1scoop worth of the almond flour. I didn’t have tahini or any other subs that were suitable but found on the internet that you could sub full fat whole milk greek yogurt, plain. So I did. So the taste is to die for. The texture is that they will not hold together in a bar form. I think it is the addition of the protein powder; I know you cannot just sub 1 scoop of powder and remove 1 scoop of flour, but I was desperate. These WILL be eaten, but just with a fork.
Can you use unsweetened almond milk?
Of course 🙂