Gingerbread Blondies

These gingerbread blondies are the ultimate holiday dessert made with simple ingredients! Chewy, gooey, and with cakey edges, they take less than 30 minutes to make!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings Blondies

Calories 176kcal

Author Arman Liew

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.

Notes

TO STORE: Leftovers can be stored at room temperature, covered, for up to one week. If you'd like them to keep longer, store them in the refrigerator for up to two weeks.

TO FREEZE: Place leftovers in an airtight container and store it in the freezer for up to 6 months.

Recipe 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 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.

Nutrition