Gingerbread Molasses Blondies
These chewy, spiced blondies combine the warm flavors of classic gingerbread with rich molasses in a soft, fudgy bar. Perfect for holiday baking or a cozy treat any time of year.
Ingredients
Ingredients
- 0.5 cup unsalted butter, melted cooled slightly
- 0.5 cup dark brown sugar packed
- 0.25 cup molasses not blackstrap
- 1 large egg room temperature
- 1 tsp vanilla extract pure
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp salt
- 0.5 tsp baking powder
Notes
Storage: Keep blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. Make-Ahead: The batter can be made, poured into the pan, covered, and refrigerated for up to 24 hours before baking. Variations: For extra spice, add ¼ tsp of ground nutmeg or allspice. Fold in ½ cup of white chocolate chips or chopped pecans before baking. Serving Suggestion: Dust with powdered sugar or serve warm with a scoop of vanilla ice cream.