These Gingerbread Blondies have the cozy flavor of gingerbread, but in the form of a chewy, buttery bar. They’re the perfect treat recipe for the holidays!
For more gingerbread recipes, try my Iced Gingerbread Oatmeal Cookies or these fun Gingerbread Cupcakes.
Easy Gingerbread Blondies
Traditional gingerbread is kind of like a cake, while ginger molasses cookies are, well, cookies. Gingerbread blondies are kind of where the two meet.
They’re much moister and softer than a gingerbread cookie, but they’re also chewier than cake-like old-fashioned gingerbread.
If you love recipes like Lebkuchen Cookies and Chewy Cardamom Cookies, or if you have a bottle of molasses in your pantry that’s just begging to be put to use, you’ll appreciate these gingerbread blondies.
- While many holiday treats take a lot of effort, these gingerbread blondies are easy as can be. No electric mixer required!
- Gingerbread blondies are full of cozy holiday flavor thanks to a blend of warm spices and molasses.
- My very favorite thing about this recipe is the texture. These blondies have moist crumbs and the chewy texture of the best fudgy brownie recipe.
Don’t let this holiday season pass you by without making these bars! It’s the perfect time of year to share with family and friends.
Important Ingredient Notes
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Unsalted butter – This makes the blondies rich and fudgy! I use melted butter to get the best texture.
- Light brown sugar – Brown sugar also helps give baked goods a moist texture. Dark brown sugar can also be used here, but since we are adding molasses it’s not necessary.
- Molasses – Blackstrap molasses is bitter, so I don’t recommend it for baking. I use Grandma’s original unsulphured molasses for these chewy gingerbread blondies.
- All-purpose flour – Lightly spoon this into the measuring cups rather than scooping it. Not sure what this means? Check out my guide on how to measure flour.
- Spices – Cinnamon, ground nutmeg, ground ginger, and ground cloves.
- Ghirardelli white chocolate melting wafers – These are optional, for drizzling over the top.
How to Make Gingerbread Blondies
Prepare: Preheat your oven to 350ºF. Line a square baking dish parchment paper. I use binder clips to hold the parchment in place. Remove the clips before baking, but after pouring in your batter.
Make the Blondie Batter:
- Whisk together the melted butter and brown sugar in a large bowl. Add the egg yolk, molasses, and vanilla extract and whisk again.
- Mix in the dry ingredients with a wooden spoon or spatula. Do not overmix, combine just until dry ingredients are incorporated into the wet ingredients.
Bake and Finish:
- Pour the batter into the prepared pan. Bake the gingerbread blondies for 38 to 42 minutes.
- Let the blondies cool completely in the pan on a wire rack. Once cooled, melt the white chocolate in a medium bowl in the microwave and drizzle over the top. Allow the white chocolate drizzle to set before slicing and serving.
Tips and Tricks
- Although it may be tempting to get out the hand mixer, blondies are best when you mix them by hand! It also makes cleanup easier.
- Add white chocolate chips or white chocolate chunks to the blondie bar instead of drizzling on top!
- For a slight twist on the original, try adding a teaspoon of espresso powder. It makes these blondies taste like a gingerbread latte!
- It’s important to let these gingerbread blondies cool completely before you serve them. This gives the flavor time to come together, keeps them from falling apart when you cut them, and it makes them perfectly chewy.
- For thinner blondies, you can use a 13×9 baking pan instead of a square baking pan. Adjust the baking time to 25 to 28 minutes.
- Store gingerbread blondies in an airtight container at room temperature for up to 1 week. If you need to stack them, add parchment paper between the layers.
- Freeze the blondies for up to 3 months in an airtight container. Thaw on counter before enjoying.
More Blondie Recipes
- Nutella Swirled Blondies Recipe
- Snickerdoodle Blondie Bites
- Pecan Pie Blondies
- The Best Blondies Recipe
- Frosted Funfetti Blondies
- Maple Bacon Blondies
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Gingerbread Blondies Recipe
These Gingerbread Blondies have the cozy flavor of gingerbread, but in the form of a chewy, buttery bar. They’re the perfect treat recipe for the holidays!
Ingredients
- 1 cup unsalted butter, melted
- 1 ½ cups light brown sugar, packed
- 1 large egg
- ¼ cup molasses
- 2 teaspoons pure vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup Ghirardelli white chocolate melting wafers, optional
Instructions
- Preheat oven to 350 degrees F. Line a 9-inch square baking dish parchment paper and set it aside.
- In a large mixing bowl, whisk together the melted butter and brown sugar. Add in egg, molasses, and vanilla extract. Whisk until blended.
- Use a wooden spoon or rubber spatula to mix in the flour, baking powder, salt, and spices. Mix just until dry ingredients are combined.
- Pour batter into prepared baking dish and bake for 38-42 minutes. Cool completely.
- If desired, melt white chocolate wafers in a glass bowl in the microwave for one minute. Stir until smooth then drizzle over the top of the blondies. Allow to set about 30 minutes.
Notes
- Blondies are best when mixed by hand! Use a whisk to combine the wet ingredients and a rubber spatula or wooden spoon to incorporate the dry ingredients.
- Add 1 teaspoon espresso powder for a gingerbread latte flavor!
- Blondies taste best when completely cooled. This allows the flavor to mingle and the texture becomes chewy!
- Want to make this in a 13×9 pan? Bake for 25-28 minutes.
- Store in an airtight container at room temperature for up to one week.
- Freeze blondies in airtight freezer container for up to 3 months. Thaw on counter overnight.
Nutrition
Serving: 1bar, Calories: 252kcal, Carbohydrates: 35g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 41mg, Sodium: 186mg, Potassium: 130mg, Fiber: 1g, Sugar: 24g, Vitamin A: 370IU, Vitamin C: 0.01mg, Calcium: 53mg, Iron: 1mg
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