Gingerbread Blondies
Ingredients
- 1 3/4 cups all-purpose flour, plus additional ⓘ
- flour, for the pan ⓘ
- 2 teaspoons ground ginger ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 8 tablespoons unsalted butter, at room temperature ⓘ
- 1/2 cup packed dark brown sugar ⓘ
- 1/2 cup molasses ⓘ
- 2 large eggs, at room temperature ⓘ
- 6 ounces semisweet chocolate, chops ⓘ
Instructions
- Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9 inch baking pan; set aside.
- In a bowl, cream the butter and brown sugar using an electric mixer at medium speed; continue beating until pale brown and thick, about 5 minutes.
- Beat in the molasses until smooth and uniform.
- Then beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second; scrape down sides of bowl as needed.
- With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated-do not beat.
- Spoon batter into pan, spreading it gently into the corners.
- Bake for 20 minutes or until the top is light brown and pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
- Cut the blondies into 16 squares while they are still in the pan; carefully remove them with an offset spatula.
- Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.
Nutrition & Diet Analysis (per serving)
835
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).