Gingerbread Blondies

By Chef Megan Joy / December 16, 2015

I was going to make these last week, then sadly realized I didn’t have enough molasses. Pantry restocked, I tried these again yesterday for the win.

Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and More author Jennifer Lindner McGlinn pulled me in with this: “Lightly cracked on top and chestnut brown in color, they are just on the brink of gooey in the center when they come out of the oven. Once cooled, the blondies cut easily into super-moist squares that are gently spiced and rich with caramel and butterscotch flavors.”

Mmm. The squares are indeed rich in everything molasses and would make a great cookie exchange item. Cut into small pieces as a little goes a long way.

I decided to add chocolate chips and dried cranberries to ours as well. Sweeten the blondies even more with a dusting of powdered sugar, if desired.

These also would be absolutely fabulous topped with cream cheese icing. Garnish the frosted blondies with chopped candied orange, candied ginger, or dried cranberries.

Happy baking.

How to make this high altitude adjusted recipe:

Gingerbread Blondies

Adapted from Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy by Jennifer Lindner McGlinn

Note: This recipe’s new adjustments are at 6,600 ft. For Vail’s 8,000+ ft, use 1/8 teaspoon baking soda and 1/4 + 1/8 teaspoons baking powder.

Gingerbread Blondies
Recipe type: High Altitude Baking
  • 2¾ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 cup packed brown sugar
  • ¾ cup molasses
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons heavy whipping cream
  • Powdered sugar or cream cheese icing, for topping, if desired.
  1. Preheat your oven to 350 F.
  2. Grease a 9 x 2" baking pan.
  3. Whisk together the flour, salt, baking soda, baking powder, ginger, and cinnamon.
  4. In another bowl, whisk together the melted butter, brown sugar, molasses, and vanilla. Add the egg and heavy cream, whisking until incorporated.
  5. Pour into the flour mixture and stir until smooth.
  6. Pour the batter into your prepared pan and bake for about 25 minutes, or until the blondies are chestnut brown in color, puffed, slightly cracked on top, and a skewer inserted in the center comes out with a few soft or gooey crumbs.
  7. Store in an airtight container for up to four days.
To make at sea level, increase your baking soda to 3/4 teaspoon and baking powder to 3/4 teaspoon. Baking times may vary slightly.



About the author

Chef Megan Joy

Anne Rogers - December 16, 2015

The pan size indicated is 9 X 2″. Did you really mean 9 X 9″ or perhaps 9 X 13″? Thanks!

    Chef Megan Joy - December 16, 2015

    Hi Anne- thanks for catching my error- should have stated square 9 x 9″ pan! I’ll correct that 🙂

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