Description
Delight your holiday season with these festive Gingerbread Blondies, rich in warm spices like ginger, cinnamon, and nutmeg, combined with the sweetness of molasses and brown sugar. Topped with melted white and dark chocolate and decorated with colorful candy and sprinkles, these blondies bring the perfect balance of fudgy texture and holiday cheer to your dessert table.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter melted
- ½ cup granulated sugar
- 1 cup brown sugar packed
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Decoration Ingredients
- ½ cup white chocolate chips and dark chocolate chips or bar (melted) optional
- Candy color in red and green
- Festive sprinkles optional
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease and line a 9×9 inch baking pan with parchment paper, allowing a slight overhang for easy removal of the blondies.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and well combined.
- Add Molasses, Egg, and Vanilla: Stir in the molasses, egg, and vanilla extract until the mixture is fully integrated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Mix Batter: Fold the dry ingredients into the wet mixture gently until just combined, being careful not to overmix to maintain a tender, fudgy texture.
- Spread and Bake: Spread the batter evenly into the prepared pan using an offset spatula. Tap the pan on the counter a few times to level the batter. Bake for 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Allow the blondies to cool in the pan completely.
- Melt Chocolate: Melt white chocolate chips in a microwave-safe bowl by heating in 20-second intervals, stirring between each interval until smooth.
- Decorate Blondies: Drizzle or spread the melted white chocolate over the cooled blondies. Add festive sprinkles and apply candy colors as desired for decoration.
- Cut and Serve: Once the white chocolate has set, use a sharp knife to cut the blondies into 9 equal squares. Serve and enjoy.
- Decorate Gingerbread Man: Using melted white, brown, and red chocolate placed in piping bags, pipe brown eyes, red smile, white torso dots, and sprinkles for buttons. Add white squiggles on arms and legs, optionally adding a white reflection to pupils with a toothpick. Allow chocolate to set.
- Decorate Gingerbread Woman: Using melted white, brown, and red chocolate in piping bags, pipe brown eyes, red smile, two red torso dots with sprinkles as buttons, a red frill at dress bottom, a white dot on the forehead with snowflake sprinkle, and white squiggles on arms and legs. Add white reflections to pupils if desired. Allow chocolate to set.
Notes
- Store blondies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate and bring to room temperature before serving to maintain softness.
- To freeze, wrap well in plastic wrap and place in a freezer-safe container. They will stay fresh for about 3 months.
- Do not overmix batter to keep blondies tender and fudgy.
- You can substitute white chocolate chips with any preferred baking chocolate for decoration.
- Use an offset spatula for an even batter spread in the pan.
