Table of Contents
- Why I love this recipe.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other holiday recipes.
- Watch how to make this recipe.
- Have I Convinced You to Make This Recipe?
- Gingerbread Blondies Recipe
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These gingerbread blondies are a fantastic combination for the holidays. Rich ground ginger mixes with the airy texture of a blondie to form a soft, irresistible treat. Additional notes of cinnamon, clove, and vanilla extract provide a presence to the holiday spices in this dessert. Made in just one bowl, these bars come together quickly, which is great for last-minute baking.
Why I love this recipe.
The holidays are often about cookies. What is the new cookie, how can we decorate the cookies to impress, cookie swaps, tins full of cookies for gifts, and don’t get me wrong I love cookies. The issue can be time. We don’t have enough of it, and cookies can be time-consuming. That is where my recipe for gingerbread blondies takes the main stage. Blondies are a one-bowl wonder and always please everyone. These are dressed up with a bit of seasonal spices but still have that perfect soft interior with a crisp top. The bars can be made in minutes, and once baked, they are dressed with a bit of white chocolate to finish them. I like to slice these into fingers-shaped slices as they somehow feel more festive. Believe me: they’re the first “cookie” to go at a holiday spread!
Everything you’ll need to make this recipe.
- Butter gives the soft, almost gooey interior texture. Use good quality butter for the best flavor.
- Brown sugar adds the perfect chewy finish to these bars.
- Molasses add even more flavor by increasing the amount of molasses in the brown sugar.
- Ginger, cinnamon, and cloves mix together for a seasonal warm spiced blend that instantly tastes and smells like the holidays.
Here’s how to make this recipe.
- Create the dough. In a large bowl, add the eggs and whisk until smooth. Add molasses, vanilla, and brown sugar. Whisk together. Add in the butter and mix until incorporated. Add flour, baking powder, ground ginger, cinnamon, clove, and kosher salt. Using a spatula, fold in the ingredients until combined.
- Bake the bars. Butter a 9×13 baking pan. Pour in the batter and spread into an even layer. Bake in the preheated 350°F oven for 25 to 30 minutes.
- Top the bars. Melt white chocolate, then drizzle it across the top. Place in the refrigerator to set up for 15 minutes before serving.
These pro tips will make this recipe a success.
- Breaking up the eggs prior to adding in the additional ingredients helps incorporate everything evenly. This will create a batter that’s perfect for baking.
- Be sure to add the melted butter after it has cooled slightly. Otherwise, it might be warm enough to start transferring heat to the raw eggs and begin to cook them.
- When measuring flour, scoop it and lightly pour it into the measuring cup. Otherwise, the flour can get packed into the measuring cup, giving improper measurements.
- Gently fold in the flour to the rest of the ingredients. If the batter is overmixed, it can become too dry and ruin the texture. Small visible spots of unmixed flour in the batter are totally fine!
Frequently asked questions about this recipe.
This batter needs to be baked once mixed together. The bars do freeze well after they are baked and be made ahead that way.
Leftovers should be stored in an airtight container and kept in the refrigerator for up to 5 days or in the freezer up to 3 months.
Yes, this is the best way to make these ahead. For long-term storage wrap them tightly in plastic wrap, store in an airtight container, and freeze.
You’ll love these other holiday recipes.
Watch how to make this recipe.
More Christmas desserts to try
Quick & Easy White Fruitcake
Pecan Tassies
Decadent Chocolate Mousse
Cookies & Cream Fudge
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Gingerbread Blondies
Ingredients
- 2 large eggs
- 3 tbsp molasses
- 1 tsp vanilla extract
- 1 ¾ cups light brown sugar
- ⅔ cup (1 ⅓ sticks) unsalted butter melted
- 2 cups all-purpose flour
- ½ tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¾ tsp kosher salt
- 2 oz white chocolate (optional)
Instructions
- Preheat the oven to 350℉. Grease a 9×13 baking dish and set it aside.
- Prepare the wet ingredients. In a large bowl, beat the eggs until they are smooth. Add the molasses, vanilla extract, brown sugar, and melted butter. Mix until combined.2 large eggs, 3 tbsp molasses, 1 tsp vanilla extract, 1 ¾ cups light brown sugar, ⅔ cup (1 ⅓ sticks) unsalted butter
- Prepare the dry ingredients. Pour in the flour, baking powder, ground ginger, cinnamon, cloves, and kosher salt. Mix until there are no streaks of flour, and pour the batter into the prepared baking dish.2 cups all-purpose flour, ½ tsp baking powder, 2 tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves, ¾ tsp kosher salt
- Bake the bars. Bake in the preheated oven until the edges are firm, and the center of the bars are just set. A skewer inserted in the middle will come out with a few crumbs, 25-30 minutes. Remove from the oven and cool completely before slicing.
- Prepare the white chocolate. Once the bars have cooled, melt the white chocolate and drizzle over the bars. Allow the chocolate to firm, or place it in the refrigerator to become firm.2 oz white chocolate (optional)
Hi Kaleb,
Just made these this afternoon after seeing your fb video. I already had everything on hand which made them super easy to put together.
Wow, these are delicious! I left off the white chocolate drizzle because we didn’t think they needed it. It would, however, make them a little prettier.
I will definitely make these again when the kids come.
How do these bars freeze?
Keep up the good work.
Merry Christmas!🎄
Holy crap, so good… 1st batch made and gone, will be doing a 2nd batch in hopes it makes it to Christmas eve gathering, lol! A must try, and so dang simple! Thank you and happy holidays!
Yes, you convinced us to make these and we have to tell you these are amazing!!
Soft, chewy, full of that fabulous gingerbread cookie taste but in a blondie.
These will be implemented into our annual Christmas baking roster thanks to you.
Wishing you best of the season.
Baked a batch this Christmas Eve morning. My husband, the taste tester, gave it a thumbs up! They appeared cakey and fluffy — I attribute this to not measuring the flour accurately and spooning it into measuring cup. Otherwise, I’m very pleased with the result.
I made these for Christmas dessert and they’re great! They made the whole house smell delicious, too!
One of the biggest hits at our Christmas Eve celebration! Sooooo good!!!
Our families new favorite…even the littlest people in family are asking for them to be made again. Not just for the holidays… unless you consider everyday a holiday.
I bake A LOT during the holidays
My family isn’t keen on gingerbread but they devoured these
I had to bake a second pan to mail treats to friends
Never heard of these brownies,but excited about trying
Thanks and Merry Christmas
Has anyone tried making these gluten free by subbing a 1:1 flour that has xanthum gum in it like Bob’s Red Mill 1:1?
Quick, easy and abundantly flavorful. They taste like Christmas in bar cookie form!
LOVE! These are so easy for how delicious they are! A new fall and holiday staple for us. I keep them in the refrigerator and cannot stop eating them! Thank you, Kaleb!