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Serve Santa these spiced Gingerbread Blondies to go with his glass of milk on Christmas Eve.


Gingerbread Blondies

I must be crazy, posting all these recipes lately. So many ideas to share yet not enough time in the day.

I did want to squeeze in one more gingerbread recipe before Christmas.

As a photographer, I could not go through December and not have the famous bokeh Christmas tree picture (which just means having the Christmas tree lights blurred in the background).

In order to do that, I needed an extra special Christmas treat to photograph in front.

And considering how busy my December became, it had to be quick and simple yet scream Christmas. That’s when my mind decided on Gingerbread Blondies.

I already brought you gingerbread cookie bars, mini gingerbread cheesecakes, small batch gingerbread cookies, and small batch gingerbread cupcakes.

This year I’m focusing on gingerbread blondies (and hint – you can totally gift these to friends and even mail them. Or eat them all yourself. I won’t judge).


Cupcake Christmas Tree

It took some time, but I finally got my tree up last week.

It’s an artificial tree that my parents gave me a few years ago when I moved into my own place.

I told myself one day when I had my own tree, it would be decorated with only cupcake ornaments.

I thought that would be difficult, but it’s amazing how many cupcake ornaments are out there. Even Hallmark has a cupcake collection.

Here are some of my favorite ornaments (I have over 30):


Cupcake Ornaments

As for the recipe, they are chewy in the center, just like how a blondie is supposed to be.

The molasses makes them look almost like brownies, but because of the brown sugar and lack of cocoa, they still fit the blondie family.

I went back and forth between semisweet and white chocolate chips, and as you can see white chocolate won. I think next time I’ll throw both kinds in.


Gingerbread Blondies
Gingerbread blondies stacked on a plate

Gingerbread Blondies

Yield: 12-16 bars
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 20 minutes

Serve Santa these soft and chewy Gingerbread Blondies with white chocolate chips for Christmas! Spiced with warm notes of ginger, cinnamon, nutmeg, and cloves, they're baked in an 8x8 pan so you can share them on your cookie tray.

Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/2 cup (8 tablespoons or 4 ounces) unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons full-flavor molasses (not blackstrap)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup white or semisweet chocolate chips

Instructions

  1. Preheat oven to 350F. Line an 8x8 pan with parchment paper.
  2. In a large bowl, mix together flour, ginger, baking powder, salt, cinnamon, nutmeg, and clove.
  3. In a large saucepan, melt the butter.
  4. Remove from the heat and whisk in brown sugar and molasses. Once smooth, whisk in the egg and vanilla.
  5. Switch to a rubber spatula and stir in the flour mixture, being careful not to overmix. Stir in the chocolate chips.
  6. Spread the batter into the pan then bake for 25-30 minutes or when a toothpick inserted in the center comes out mostly clean (you don't want a fully clean toothpick as that means it's overbaked but you don't want a gooey wet batter either). Cool completely before cutting.

    Store leftover blondies in an airtight container for up to 1 week.

Notes

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© Carla Cardello
Cuisine: American / Category: Brownies + Blondies
 
Source: Adjusted from Martha Stewart