Description
This festive Gingerbread Blondies recipe combines rich molasses, warm spices, and a tender, fudgy texture perfect for the holiday season. Topped with optional white and dark chocolate decorations and colorful sprinkles, these blondies bring holiday cheer to any dessert table. Decorate with gingerbread man and woman chocolate piping designs for a fun and festive touch.
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
Decoration
- ½ cup white chocolate chips and dark chocolate chips or bar (melted, optional)
- Candy Color (in red and green)
- Festive sprinkles (optional, for decoration)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease and line a 9×9 baking pan with parchment paper, allowing a slight overhang for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add Molasses and Egg: Add the molasses, egg, and vanilla extract to the sugar mixture and mix until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep blondies tender and fudgy.
- Bake: Spread the batter evenly in the prepared pan using an offset spatula. Tap the pan gently on the counter to even the batter. Bake for 30 minutes or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan.
- Melt White Chocolate: Once cooled, melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between intervals until smooth.
- Decorate Blondies: Drizzle or spread melted white chocolate over the blondies and add festive sprinkles. Allow the chocolate to set.
- Cut and Serve: Use a sharp knife to cut the blondies into squares and serve.
- Decorate Gingerbread Man: Prepare melted white, brown, and red chocolate in piping bags. Pipe brown eyes and red smile, add white dots down torso with sprinkles for buttons, pipe white squiggles on arms and legs, optionally add white reflection on pupils with a toothpick. Allow chocolate to set.
- Decorate Gingerbread Woman: Prepare melted white, brown, and red chocolate in piping bags. Pipe brown eyes and red smile, add two red dots down torso with sprinkles for buttons, pipe a red frill at dress bottom, add a white chocolate dot on forehead with a snowflake sprinkle, pipe white squiggles on arms and legs, optionally add white reflection on pupils with a toothpick. Allow chocolate to set.
Notes
- Store blondies in an airtight container at room temperature for up to 3 days to maintain softness.
- For longer storage, refrigerate and bring to room temperature before serving.
- To freeze, wrap well in plastic wrap and place in freezer-safe container; freezes well up to 3 months.
- Do not overmix the batter to keep blondies tender and fudgy.
- Use an offset spatula for even batter spreading and tapping to remove air bubbles.
- For easy removal, use parchment paper with overhang edges in the baking pan.
