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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 8×8 pan so you can share them on your cookie tray.


Gingerbread blondies stacked on a plate


One more week until Christmas! Are you ready with your Christmas cookie trays?

If you need a break from making my small batch gingerbread cookies and gingerbread cookie bars, check out my Gingerbread Blondies!

They’re soft, dense, and chewy gingerbread squares with hints of caramel and molasses, just like how the perfect blondie should be.

To make my gingerbread blondie recipe, I took my banana blondies then swapped molasses for the banana and added gingerbread spices.

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

I went back and forth between semisweet and white chocolate chips, and as you can see white chocolate won.

However, I love chocolate and gingerbread together like you see with my gingerbread chocolate chip cookies, so either one would work.


Gingerbread Blondies stacked on a plate with glass of milk

What is a blondie?

Blondies are soft, dense, chewy dessert bars that are similar to brownies but use brown sugar instead of cocoa powder (see: peanut butter blondies).

They have notes of caramel instead of chocolate like my small batch brownies.

Because brown sugar already has a hint of molasses, adding even more molasses and spices to make gingerbread blondies seemed pretty natural.

Ingredients For Gingerbread Blondies

Here’s what you need to make your ginger blondies:

  • Butter: Melted butter means a chewier texture which is ideal for blondies.
  • Brown sugar: Sweetens the batter as well as gives blondies their distinct flavor
  • Molasses: Use full-flavor molasses and not blackstrap
  • Egg: Preferably at room temperature so it doesn’t curdle when whisked into the warm batter
  • Vanilla: Really brings out the gingerbread flavor
  • Flour: Brings the batter together
  • Baking powder: Contributes to the soft, chewy texture as well as help the blondies rise
  • Ginger, cinnamon, nutmeg, and clove: Spices used in gingerbread desserts
  • Salt: No bland blondies here!
  • Chocolate chips: Adds a bit of ooey gooeyness to warm blondies

Close up of gingerbread blondies on plate with glass of milk

How To Make Gingerbread Blondies

Here’s how to make your gingerbread squares:

  1. Melt the butter in a large saucepan.
  2. Whisk in brown sugar, molasses, egg, and vanilla.
  3. Stir in flour, baking powder, ginger, cinnamon, nutmeg, clove, salt, and chocolate chips.
  4. Bake at 350F for 25-30 minutes.

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

Gingerbread Blondies FAQ

Can I use a premade gingerbread spice mix?

Yes. Use 2 teaspoons gingerbread spice instead of the individual spices.

Can I use nuts instead of chocolate chips?

Yes! Use walnuts or pecans instead of chocolate chips.

How do I ensure my blondies are chewy and not dry?

Don’t overmix the batter when stirring in the flour and don’t overbake them. The toothpick should be slightly gooey (but not wet batter).

More Gingerbread Recipes

Loving this gingerbread blondies recipe? Check out these other gingerbread recipes:

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

First published December 19, 2013