Gingerbread Blondies

One of the best things about these gingerbread blondies is that they're a one-bowl wonder!! The entire recipe can be made in one bowl, so they're quick to make and require less clean-up! What more could you ask for during the chaotic holidays?! On top of the ease & simplicity of this recipe, these bars are seriously delicious. They're chewy, molasses-y, and full of alllll the warm spices! As one of my most requested festive bakes, these will for sure be made on repeat all holiday season 🙂

For more gingerbread recipes, try Gingerbread Bundt Cake, Soft Gingerbread Cutout Cookies, and Gingerbread Cake with Cream Cheese Frosting.

Ingredient Notes

• Butter: You'll need 170g or 1 ½ sticks of unsalted butter. Be sure to bring it to room temperature so it will cream properly with the brown sugar!
• Brown Sugar: For a more rich molasses flavor, use dark brown sugar, but you can also use light brown sugar. 
• Molasses: You'll need 80g, or a scant ¼ cup, of unsulphured molasses. 
• Eggs: You'll need one egg + one egg yolk to achieve that classic chewy blondie texture.
• All-Purpose Flour: You'll need a little more than two cups of flour. 
• Baking Soda: You'll need ½ teaspoon of baking soda. 
• Spices: I used a combination of cinnamon, ginger, cloves, nutmeg, and allspice. I find that the combination of spices is your opportunity to make the dessert your own! Use whatever combination of spices you would like, but keep in mind cinnamon, ginger, & cloves are essential to bringing out that classic gingerbread flavor! 
• White Chocolate: To make these blondies a little extra special, drizzle some melted white chocolate on top!

See recipe card for full information on ingredients and individual quantities.

STEP 1: Beat butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light and fluffy. Mix in the molasses until fully combined.

STEP 2: Add the eggs. Then, beat in the egg, egg yolk, and vanilla.

STEP 3: Add dry ingredients. Add in the flour, baking soda, spices, and salt. Stir the dry ingredients a little on top of the wet ingredients just to make sure the baking soda doesn't stay in one clump.

STEP 4: Mix. Mix everything on low speed until just combined. Do not over-mix!

STEP 5: Spread. Transfer the batter to the prepared pan and spread into an even layer.

STEP 6: Bake. Bake the blondies for 20-25 minutes until set and golden. Remove from the pan and let them cool on a wire rack completely.

STEP 7: Decorate. If desired, melt the white chocolate in the microwave in 20 second intervals and drizzle over the blondies. Cut into 16 squares and enjoy!

Expert Baking Tips:

• Store these blondies in air-tight container at room temperature for 2-3 days or freeze them for up to 3 months.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x