Gingerbread Blondies are the best holiday blondies recipe with the flavor of gingerbread baked right into them.
Do you enjoy the flavor of gingerbread but you don’t want to both with making gingerbread cookies? These gingerbread blondies are the answer. They’re rich with molasses and spices, and they taste just like a gingerbread cookie!
Ingredients Needed:
- light brown sugar
- unsalted butter
- molasses
- eggs
- vanilla extract
- all purpose flour
- ground cinnamon, ginger, nutmeg and cloves
- kosher salt and baking powder
- powdered sugar
How to make Gingerbread Blondies:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 350℉. Spray an 8×8-inch pan with nonstick spray.
- In a large bowl, whisk together the brown sugar, butter and molasses. Then whisk in the eggs; whisk until the mixture is light and foamy. Then whisk in the vanilla.
- Sift the flour and remaining ingredients (through cloves) into the egg mixture; stir to combine.
- Scrape the batter into the prepared pan. Bake for 20 to 25 minutes, just until set. Let cool.
Then cut into 9 equal squares and dust with powdered sugar, if using.
Recipe Tip:
If you don’t have all of those spices on hand, but you do have pumpkin pie spice… use that instead! In a pinch, you can use 3 teaspoons of pumpkin pie spice in place of the cinnamon, ginger, nutmeg and cloves.
How to store Blondies:
Keep your baked blondies in an airtight container at room temperature for 2 to 3 days. Or store them in the refrigerator for 2 weeks. You can also freeze blondies (well wrapped) for up to 3 months.
What I Love About This Recipe:
- You get to skip the hassle of baking gingerbread cookies, but you still get to enjoy the flavor.
- It’s a nice change from traditional blondies.
- This is a great recipe to display for the holidays!
Favorite Blondie Recipes:
Gingerbread Blondies
Ingredients
- 1 cup packed light brown sugar
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¼ cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350℉. Spray an 8×8-inch pan with nonstick spray.
- In a large bowl, whisk together the brown sugar, butter and molasses. Then whisk in the eggs; whisk until the mixture is light and foamy. Then whisk in the vanilla.
- Sift the flour and remaining ingredients (through cloves) into the egg mixture; stir to combine.
- Scrape the batter into the prepared pan. Bake for 20 to 25 minutes, just until set. Let cool. Then cut into 9 equal squares and dust with powdered sugar, if using.