gingerbread blondie bars

hello december! now i know its technically cookie season, BUT i love all things gingerbread. its easily one of my favorite holiday treats so it gets top billing this time of year. at some point I’ll get in the cookie mood, but for now its all about these spicy, sweet, chewy and incredibly delicious blondie bars!

gingerbread blondie bars

all the traditional spices and flavors of gingerbread, made into chewy blonde bars. for a little extra flavor and texture, you can top these bars with ginger sugar and melted white chocolate. meet your new favorite holiday cookie bar!
Prep Time30 mins
Cook Time23 mins
Cooling Time30 mins
Total Time1 hr 23 mins
Course: Dessert
Cuisine: American
Keyword: blondie bars, easy entertaining, easy holiday dessert, gingrebread blondies, kid friendly
Servings: 16

Equipment

  • stand mixer with paddle attachment
  • parchment paper
  • 8×8 baking pan

Ingredients

ginger blondie

  • 2 c all purpose flour (240g)
  • 1/2 tsp baking powder (2g)
  • 1/4 tsp baking soda (1g)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground cardamon
  • zest of one medium lemon
  • 1/2 c unsalted butter (113g), browned and cooled to room tempertature (85-87g)
  • 1/2 c packed light brown sugar (110g)
  • 1/2 c sugar (110g)
  • 1 tbsp molasses
  • 2 large eggs, room temperature
  • 1 tsp vanilla bean paste alt. use vanilla extract

Ginger Sugar

  • 1/2 c sugar
  • 1 tsp ground ginger, to taste
  • 4 oz white chocolate, melted

Instructions

  • To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool to room temperature (20-25 minutes).
  • Line 8X8 baking pan with parchment paper and preheat oven to 350F. Whisk together flour, baking powder, baking soda, salt and spices. Set aside.
  • In a stand mixer with paddle attachment, beat browned butter, sugars and molasses until smooth and well combined. Add eggs and vanilla paste, beating well after each one until well combined. Careful not to overbeat.
  • Add dry ingredients to the wet 1/2 batch at a time. Slowly stir each time until JUST combined. A few flour streaks is okay! Drop evenly sized scoops into the prepared pan. Evenly press batter/dough into the pan. Sprinkle with the ginger sugar.
  • Bake at 350 for 28-33 minutes. Center will look slightly under baked, but toothpick should come out clean or with a few moist crumbs. Pull from the oven, and allow to cool min. 30 minutes. Top with mleted white chocolate once cooled.

Notes

you may not use all the ginger sugar called for. just store the leftover sugar in an airtight container for later use.