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Why I Love These Gingerbread Blondies
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 finger-shaped slices as they somehow feel more festive. Believe me: they’re the first “cookie” to go at a holiday spread!
Gingerbread Blondies Ingredients
- 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 adds 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.
The full amount of each ingredient can be found in the recipe card below.
How to Make These Gingerbread Blondies
Step 1: 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.
Step 2: Bake the bars – Butter a 9 x 13-inch baking pan. Pour in the batter and spread it into an even layer. Bake in the preheated 350°F oven for 25-30 minutes.
Step 3: Top the bars – Melt white chocolate, then drizzle it across the top. Place in the refrigerator to set up for 15 minutes before serving.
Recipe Tips
- 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
This batter needs to be baked once mixed together. The bars do freeze well after they are baked and can 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 for 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.
More Holiday Desserts
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 x 13-inch 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)
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
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?
Never heard of these brownies,but excited about trying
Thanks and Merry Christmas
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
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.
One of the biggest hits at our Christmas Eve celebration! Sooooo good!!!
I made these for Christmas dessert and they’re great! They made the whole house smell delicious, too!
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.
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.
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!
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!🎄