Gingerbread meets blondies for the perfect holiday twist on the classic blondie. These gingerbread blondies have the texture of a classic blondie, chewy on the outside and soft in the center, but are heavily spiced and have the classic gingerbread flavor due to molasses. Plus, these come together in one bowl with just a few ingredients. They are the perfect, simple holiday treat.
Ingredient Notes
- Butter: Use softened butter for easy creaming with the sugars. Salted or unsalted works fine, but we prefer salted. If using unsalted, add a small extra pinch of salt.
- Sugars: A combination of granulated and brown sugar provides the perfect blend of sweetness and moisture.
- Molasses: This key ingredient imparts the classic gingerbread flavor and adds depth and moisture to the blondies.
- Egg: Binds the ingredients together, contributing to the chewy texture of the blondies.
- Flour: All-purpose flour forms the base of the blondies, ensuring the right consistency. Do not substitute with another flour.
- Spices: A mix of cinnamon, cloves, ginger, and cardamom provides the spiced and distinctive gingerbread taste.
- White Chocolate Chips: These are optional and add a little sweetness and creaminess to the blondies.
Tips for the Best Gingerbread Blondies
- Butter and Sugar Creaming: Cream the softened butter and sugars adequately to achieve a light, fluffy texture in the batter.
- Don’t Overmix: Once you add the dry ingredients, mix until just combined. Overmixing can result in denser blondies.
- Pan Preparation: Line the baking pan with parchment paper to ensure easy removal of the blondies and quick cleanup.
- Baking Time: Keep an eye on the blondies as they bake; they are done when soft in the center and golden and chewy around the edges.
- Optional Topping: If desired, sprinkle white chocolate chips over the blondies immediately after baking; they will melt and add a beautiful finishing touch.
Frequently Asked Questions (FAQs)
Q: Can I substitute the spices?
A: Yes, feel free to adjust the spices to suit your preference. You may increase or decrease the amounts or omit a spice altogether.
Q: How should I store these blondies?
A: Store them in an airtight container at room temperature for up to several days. For longer storage, freeze for up to three months.
Q: Can I use dark chocolate chips instead?
A: Absolutely! Dark chocolate chips can be substituted for white chocolate chips for a richer flavor profile.
Q: Can I double the recipe for a larger batch?
A: Yes, you can easily double the ingredients and bake the blondies in a larger pan, adjusting the baking time accordingly.
Gingerbread Blondies
Ingredients
- 1 ¼ cup softened butter 280 g
- 1/2 cup granulated sugar 100 g
- ½ cup brown sugar 100 g
- ¼ cup molasses 60 ml
- 1 egg
- 2 cups flour 240 g
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
- ¼ teaspoon cardamom
- ½ cup white chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F
- In the base of a stand mixer or with a hand mixer, cream together butter and sugars for 1 minute on medium high speed until well combined
- Add in the molasses and egg and mix on medium high speed for 1 minute until well combined
- Add in dry ingredients and pulse the mixer until just combined
- Spread into an 8×8 metal pan lined with parchment paper
- Bake for ~30 minutes until soft in the center and chewy on the outside
- Optional: Top with white chocolate chips after baking. They should melt into the blondies
