Amazing Gingerbread Blondie

One of the most iconic flavors of Christmas is gingerbread. When that smell is coming from the oven, it just exudes Christmas feels. Next to an actual gingerbread cookie, these gingerbread blondies are the best way to enjoy that classic Christmas flavor. All the warmth of the spices and the sweet bitterness of molasses are wrapped in the chewy tenderness of a blondie. Topped with a classic vanilla icing, these treats are hard to resist.

You will need ...

Unsalted Butter, melted, 1 Cup
Granulated Sugar, 1 1/3 Cup
Molasses, 1/4 Cup
Eggs, 2
All Purpose Flour, 2 Cups
Baking Soda, 2 tsp
Ground Cinnamon, 2 tsp
Salt, 1/2 tsp
Ground Ginger, 1 tsp
Ground Cloves, 1/2 tsp

Step One

Preheat the oven to 325 degrees F.

First, in a large mixing bowl, combine the melted butter and the sugar. Add in the eggs and mix until smooth. Next, add in the molasses and stir. Then, add in the baking soda, salt, and spices. Stir to combine.

Finally, add in the flour in two batches, stirring to combine completely. Try not to over stir the batter.

Step Two

Line an 8″ x 8″ baking pan with parchment paper. Grease the paper. Then, pour in the batter. It will be very thick. You can use a spatula to gently spread the batter around the bottom of the pan to form an even layer.

Bake at 325 degrees F for about 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let cool in the pan for about 20 minutes. After about 20 minutes, you should be able to gently lift the blondies out of the pan using the parchment paper flaps. Then let it rest on a cooling rack until completely cool.

Step Three

While the blondies are cooling, make a quick glaze with powdered sugar and milk. I started off with about 2 cups of powdered sugar and about 4 T of milk and a splash of vanillla extract. Adjust the measurements accordingly so that you end up with an icing that resembles toothpaste.

Once the blondies are cool, you can pipe or drizzle the icing across the top of the blondies. Let it set for a few hours before serving.

These gingerbread blondies will keep in an airtight container on the countertop for about 3-4 days. You could also slice them and wrap them individually, and then freeze them for a few months. Just be sure the icing has hardened before wrapping them so you don’t smear it. Enjoy!

The Mom Touch