As the chill of winter sets in, there’s something incredibly comforting about baking up a fresh batch of gingerbread blondies. The aroma of warm spices fills your kitchen, wrapping you in a cozy embrace. These blondies are soft and chewy with the perfect balance of sweetness and spice, crowned with a touch of festive flair. If you’re looking for a delightful treat that embraces the spirit of the holiday season, consider this your new go-to recipe!
Why You’ll Love This Recipe
- Chewy and Soft: These blondies strike the ideal midway between chewy and soft, making them a delightful snack at any time of day.
- Festive Flavor Profile: The warm spices of ginger, cinnamon, and nutmeg create a nostalgic flavor reminiscent of cozy holiday gatherings.
- Chocolatey Goodness: With both white and dark chocolate chips, each bite is a luscious treat that contrasts wonderfully with the spice.
- Customization Opportunities: With the addition of colorful candy and sprinkles, these blondies can be personalized for any occasion.
Ingredients Needed For Gingerbread Blondies
- 1 cup unsalted butter, melted: Melting the butter ensures a nice, moist texture throughout your blondies.
- 1/2 cup granulated sugar: This adds sweetness, but don’t worry, we balance it with brown sugar!
- 1 cup brown sugar, packed: Using packed brown sugar gives your blondies a deeper flavor and a chewy texture.
- 1/4 cup molasses: This ingredient brings that signature gingerbread flavor and adds moisture.
- 1 large egg: The egg acts as a binder, helping your blondies hold their shape.
- 1 teaspoon vanilla extract: A dash of vanilla enhances the overall flavor profile beautifully.
- 1 cup all-purpose flour: The backbone of your blondies, providing structure.
- 1 teaspoon ground ginger: Gives that classic ginger warmth, perfect for that winter vibe.
- 1 teaspoon cinnamon: Adds a sweet and spicy kick that complements the ginger.
- 1/4 teaspoon nutmeg: Just a hint of nutmeg rounds out the spice mix wonderfully.
- 1/4 teaspoon baking soda & baking powder: These leavening agents help your blondies bake to the perfect texture.
- 1/4 teaspoon salt: Enhances all the flavors, balancing the sweetness.
- 1/2 cup white chocolate chips: Creamy sweet bites that contrast perfectly with the spices.
- 1/2 cup dark chocolate chips: For a touch of richness and depth in flavor.
- Candy color in red and green: Perfect for adding festive flair that captures the holiday spirit.
- Festive sprinkles: For that final touch of holiday cheer!
How to Make Gingerbread Blondies
- Preheat your oven to 350 degrees F. Grease and line a 9×9 baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the molasses, egg, and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined.
- Spread the batter evenly into the prepared pan and bang on the counter to ensure it’s even.
- Bake for 25-30 minutes or until the edges are set (a toothpick should come out clean).
- Allow to cool in the pan.
- Melt white chocolate and drizzle it over the cooled blondies, adding sprinkles if desired.
- Cut into squares and enjoy! For decoration, use melted chocolate to pipe features and add sprinkles to create a gingerbread look.
How to Serve Gingerbread Blondies
These blondies are perfect served warm with a cup of hot cocoa or your favorite chai latte. You can also enjoy them chilled, as the flavors become even more pronounced, making for a fabulous afternoon snack or dessert.
How to Store Gingerbread Blondies
Store your gingerbread blondies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be stored in the refrigerator for up to a week. Just be sure to bring them back to room temperature for the best texture when you’re ready to enjoy!
Tips to Make Gingerbread Blondies
- Don’t overmix the batter once you combine the wet and dry ingredients. Overmixing can lead to tough blondies!
- For a richer flavor, let the blondies sit for a day before enjoying. The flavors will meld beautifully, making each bite even more satisfying!
- If you don’t have molasses, you can substitute it with honey or maple syrup, though the flavor may alter slightly.
Variations and Substitutions
- Swap in different chips: Feel free to use butterscotch chips or even peanut butter chips if you want a different flavor profile.
- Add nuts: Chopped pecans or walnuts can add a delightful crunch and complement the spiced flavor.
- Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking mix, and you’re good to go!
Frequently Asked Questions
Can I freeze gingerbread blondies?
Yes, you can freeze them! Place your cooled blondies in an airtight container or freezer bag and store them for up to 3 months. Just thaw them at room temperature before serving.
How do I know when the blondies are done baking?
The edges will be set and may start to pull away from the sides of the pan. A toothpick inserted in the center should come out with a few moist crumbs, but not wet batter.
Can I use a different type of sugar?
Absolutely! You can use all brown sugar for a deeper flavor, or try coconut sugar for a healthier option. Just keep in mind that the texture may vary slightly.
What can I do with leftover gingerbread blondies?
Leftover blondies can be crumbled over yogurt or ice cream for a delicious dessert or enjoyed as a snack on their own!
Can I make these blondies ahead of time for a party?
Definitely! These blondies are great made ahead of time. Just keep them tightly covered to maintain freshness until you’re ready to serve.
Gingerbread Blondies
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted Melting the butter ensures a nice, moist texture.
- 1/2 cup granulated sugar Adds sweetness.
- 1 cup brown sugar, packed Gives a deeper flavor and chewy texture.
- 1/4 cup molasses Brings gingerbread flavor and moisture.
- 1 large egg Acts as a binder.
- 1 teaspoon vanilla extract Enhances flavor profile.
Dry Ingredients
- 1 cup all-purpose flour Provides structure.
- 1 teaspoon ground ginger Classic ginger warmth.
- 1 teaspoon cinnamon Adds a sweet and spicy kick.
- 1/4 teaspoon nutmeg Rounds out the spice mix.
- 1/4 teaspoon baking soda Leavening agent.
- 1/4 teaspoon baking powder Leavening agent.
- 1/4 teaspoon salt Enhances flavors.
Add-ins
- 1/2 cup white chocolate chips Creamy sweet bites.
- 1/2 cup dark chocolate chips Adds richness and depth.
- 1 cup candy color in red and green For festive flair.
- 1/4 cup festive sprinkles Final holiday touch.
Instructions
Preparation
- Preheat your oven to 350 degrees F. Grease and line a 9×9 baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the molasses, egg, and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined.
- Spread the batter evenly into the prepared pan and bang on the counter to ensure it’s even.
Baking
- Bake for 25-30 minutes or until the edges are set (a toothpick should come out clean).
- Allow to cool in the pan.
- Melt white chocolate and drizzle it over the cooled blondies, adding sprinkles if desired.
- Cut into squares and enjoy!
