Love all things gingerbread? Try my gingerbread mug cake, gingerbread latte, and ginger banana bread next. Don’t come for me, but gingerbread is not my favorite holiday treat. Gingerbread spices, on the other hand, are a household staple. Think molasses, brown sugar, cinnamon, and, of course, a warming ginger flavor. Pair that with the texture of blondies, add some white chocolate, and you’ve got a perfect holiday dessert!
Why I love this recipe
Made in one bowl. So prep time and clean-up are kept to a minimum. Have it your way. Level up the ginger or keep it subtle–whichever you prefer. The best of both worlds. Get the soft and cakey texture of blondies with the warming flavor of freshly baked gingerbread men. Easy to make diet-friendly. With a few simple swaps, you can make them gluten-free and or vegan.
Ingredients needed
Butter. Unsalted and softened to room temperature. Brown sugar. For richness and to compliment the molasses. Egg. Room temperature eggs. Molasses. Keeps the center of the blondies extra gooey. I suggest using unsulphured molasses rather than blackstrap molasses, which is very strong and thick–too thick for these bars. Vanilla extract. A must for any good blondie! All-purpose flour. Sifted to remove any clumps. If needed, use gluten-free flour, but make sure it has xanthan gum. Baking soda. The leavening agent that gives the blondies rise and depth. Salt. Just a pinch to balance out the sweet ingredients. Spices. I used a mix of cloves, cinnamon, nutmeg, and ground ginger. White chocolate. Optional, but fold in some white chocolate chunks.
How to make gingerbread blondies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 180C/350F, line a 6×6-inch baking pan with parchment paper, and grease it with cooking spray. Step 2- Mix. In a medium bowl, cream the butter and brown sugar. Add the egg, molasses, and vanilla extract and mix until glossy. Gently whisk in the dry ingredients until combined. Stir in the white chocolate chunks. Step 3- Bake. Pour the blondie batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Let them cool completely in the pan before slicing.
Arman’s recipe tips
Prefer gooey blondies? Remove them from the oven at the 35-minute mark. How about cakey blondies? Bake them for up to 45 minutes. Bake them on the middle rack. This ensures they cook evenly and the tops don’t brown too quickly.
Storage instructions
To store: Leftover blondies can be stored in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
Add more ginger flavor. If you don’t mind these blondies having a touch of heat, add 1-2 extra teaspoons of ginger powder. Make them vegan. Use vegan butter, white chocolate, and flax eggs. Each flax egg is made by combining three tablespoons of water with one tablespoon of flax seed. Swap the white chocolate chips for walnuts, pecans, or even raisins. Top with cream cheese frosting. Using an electric mixer, cream together softened cream cheese, vanilla extract, and a splash of milk until smooth, then frost the cooled blondies.
To freeze: Place leftovers in a freezer-safe container and freeze them for up to 6 months.
More holiday desserts you’ll love
Pumpkin cake pops Vegan Christmas cookies Almond flour sugar cookies
