Ingredients for Gingerbread Blondies
- 2 cups all-purpose flour
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups packed light brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup semisweet chocolate chips
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
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How to Make Gingerbread Blondies
- Preheat oven to 350°F (175°C). Position oven rack in the lower third of the oven.
- Grease and flour a 9x13 inch baking pan. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups packed light brown sugar using an electric mixer on medium speed until pale and fluffy (about 5 minutes).
- Beat in 1/2 cup molasses until well combined.
- Beat in 2 large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula just until combined. Do not overmix.
- Stir in 1 cup chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (it shouldn't be completely clean).
- Let cool completely in the pan on a wire rack before cutting into 16 squares.
- Serve and enjoy! Store leftover blondies in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
36g
Carbs
9g
