Description
These Gingerbread Blondies combine the rich, warm flavors of classic gingerbread spices with the fudgy, buttery texture of blondies. Enhanced with optional white and dark chocolate decorations and festive sprinkles, they make a perfect holiday treat that is both indulgent and visually delightful. The recipe includes detailed instructions for baking the blondies and decorating them as charming gingerbread characters, suitable for holiday celebrations and gifting.
Ingredients
Scale
Blondie Batter
- 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
Decorations
- ½ cup white chocolate chips and dark chocolate chips or bar (for melting, optional)
- Candy color (red and green)
- Festive sprinkles (optional, for decoration)
For Gingerbread Man/Woman Decorating
- Melted chocolate in white, brown, and red (about 1 tablespoon each)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper, leaving a slight overhang on the sides to help easily lift out the blondies after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and fully combined.
- Add Molasses, Egg, and Vanilla: Stir in the molasses, egg, and vanilla extract until thoroughly combined, creating a rich, dark wet batter base.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt until evenly distributed.
- Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to ensure tender, fudgy blondies.
- Spread Batter 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 in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Blondies: Allow the blondies to cool completely in the pan on a wire rack before decorating or cutting.
- Melt Chocolate for Decoration: Melt the white chocolate chips (and dark chocolate if using) in a microwave-safe bowl at 20-second intervals, stirring between each, until smooth and fully melted.
- Decorate Blondies: Drizzle or spread the melted white chocolate over the cooled blondies. Add festive sprinkles and candy color as desired to create fun holiday designs.
- Cut into Squares: After the white chocolate sets, use a sharp knife to cut the blondies into 9 equal squares for serving.
- Decorate Gingerbread Man: Using melted white, brown, and red chocolates in piping bags, pipe the eyes in brown and the smile in red. Pipe three white dots down the torso and add sprinkles for buttons. Finish with white chocolate squiggles on arms and legs for the classic gingerbread look. Add white reflections on pupils if desired. Allow chocolate to set before serving.
- Decorate Gingerbread Woman: Using melted white, brown, and red chocolates in piping bags, pipe the eyes in brown and the smile in red. Pipe two red dots and add sprinkles as buttons. Add a red frill at the bottom of the dress and adorn the forehead with a white chocolate dot and snowflake sprinkle. Finish with white squiggles on arms and legs. Add white reflections on pupils if desired. Allow chocolate to set before serving.
Notes
- Storage: 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 retain softness.
- Freezing: Wrap blondies well in plastic wrap and place in a freezer-safe container. They will stay fresh for up to 3 months in the freezer.
- Do not overmix the batter to keep the blondies tender and fudgy.
- For easier removal, use parchment paper with an overhang in the pan.
- Use an offset spatula for even spreading of batter to ensure uniform baking.
Nutrition
- Serving Size: 1 square (approx. 1/9 of batch)
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
