Gingerbread Blondies

Combining the irresistible chewiness of the finest fudgy brownies with the delightful festive essence of beloved gingerbread cookies, these spiced bars bring a captivating holiday flair to your taste buds. Browning the butter imparts a rich, caramelized essence that complements the comforting brown sugar and aromatic spices, creating a harmonious symphony of flavors.

The white chocolate drizzle on the surface is primarily for visual appeal, so feel at ease omitting it if you're pressed for time. Rest assured, these bars deliver outstanding taste even without the drizzle.

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Prep Time 5

Cook Time 1 40

Servings 12 squares

Ingredients

1 cup (225 grams) unsalted butter, plus extra for greasing the pan
1 ½ packed cups 330 grams dark brown sugar
2 tablespoons molasses
1 tablespoon finely grated fresh ginger
2 large eggs
2 tablespoons vanilla extract you can also use bourbon or espresso
2 cups (255 grams) all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¾ teaspoon kosher salt such as Diamond Crystal
¼ teaspoon ground allspice
¼ teaspoon freshly ground black pepper
A pinch of ground cloves
¾ cup chopped toasted walnuts or pecans optional
2 ounces white or dark chocolate melted, for decoration (optional)

Instructions

Preheat your oven to 350 degrees Fahrenheit. Grease a 9-by-9-inch pan and line it with parchment paper.
Heat the butter over medium heat in a small saucepan until it melts and develops darker brown specks, which should take approximately 5 to 7 minutes. Transfer the browned butter into a large bowl, then add the brown sugar, molasses, and grated ginger. Whisk the ingredients until combined, even though the mixture won't appear perfectly smooth. Let it cool for a few minutes.
Incorporate the eggs and vanilla extract into the mixture, whisking until the mixture becomes smooth and glossy.
Add the flour, baking powder, ground ginger, cinnamon, salt, allspice, black pepper, and cloves. Whisk everything together thoroughly to ensure it's well combined. If you use nuts, fold them into the mixture at this stage.
Pour the batter into the prepared pan and bake until the edges become firm while the center remains slightly moist, which should take around 18 to 25 minutes (add approximately 5 to 10 minutes if you're using a glass or ceramic pan). It's crucial not to overbake. Once done, place the pan on a wire rack to cool, allowing the blondies to cool entirely within the pan.
After the blondies have cooled completely, you can adorn the top with melted white or dark chocolate using a fork, spoon, or a parchment cone filled with chocolate. Allow the chocolate to set for at least 2 hours before cutting the bars into pieces.

Notes

You can store the blondies in an airtight container at room temperature for up to 5 days.

Gingerbread Blondies