Description
These Gingerbread Blondies are a festive twist on classic blondies, infused with warm gingerbread spices like ginger, cinnamon, nutmeg, and molasses. Topped with optional melted white chocolate and colorful sprinkles, they make a perfect holiday treat that’s tender, fudgy, and deliciously spiced. Decorate them further with fun gingerbread man and woman designs using melted chocolate for a charming seasonal dessert.
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 for decoration)
- Candy Color (in red and green)
- Festive sprinkles (optional, for decoration)
Gingerbread Figure Decoration
- Melted white chocolate
- Melted brown chocolate
- Melted red chocolate
Instructions
- Preheat and Prep: Preheat your oven to 350°F. Grease and line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the blondies.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Add Molasses and Egg: Stir in the molasses, then add the egg and vanilla extract, mixing until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt to evenly distribute the spices and leavening agents.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture just until combined, being careful not to overmix to keep the blondies tender and fudgy.
- Spread Batter and Bake: Spread the batter evenly into the prepared pan using an offset spatula and gently tap the pan on the counter a few times to level the batter. Bake for 30 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the Blondies: Remove from the oven and let the blondies cool completely in the pan on a wire rack before decorating.
- Melt White Chocolate: Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
- Decorate Blondies: Drizzle or spread the melted white chocolate over the blondies and add festive sprinkles and candy colors as desired. Allow the chocolate to set before cutting.
- Cut and Serve: Use a sharp knife to cut the blondies into 9 equal squares. Serve and enjoy!
- Decorate Gingerbread Man: Place about a tablespoon each of melted white, brown, and red chocolate in piping bags or zip-top bags with the corner cut. Pipe brown eyes and a red smile, add three white dots on the torso and sprinkles for buttons, pipe white squiggles on arms and legs, add optional white reflection dots with a toothpick. Allow chocolate to set before serving.
- Decorate Gingerbread Woman: Using the same piping method with melted chocolates, pipe brown eyes, a red smile, two red buttons, a red frill at the dress bottom, add a white dot and a snowflake sprinkle on the forehead, finish with white squiggles on arms and legs and optional white reflections on pupils. Allow to set before serving.
Notes
- To store: Keep blondies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate and bring to room temperature before serving to maintain softness.
- To freeze: Wrap tightly in plastic wrap, place in a freezer-safe container, and freeze up to 3 months.
- Do not overmix the batter to retain tender, fudgy texture.
- Use an offset spatula to spread batter evenly and gently tap the pan before baking to avoid uneven thickness.
- Allow chocolate decorations to fully set before cutting or serving to prevent smudging.
