Small-Batch Gingerbread Blondies
These chewy, spiced blondies combine the flavors of gingerbread and brown sugar, perfect for a cozy treat without leftovers.
Servings: 6 pieces
Calories: 180kcal
Ingredients
For the Blondies
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup packed brown sugar plus 2 tablespoons for extra chew
- 2 tablespoons molasses for classic gingerbread flavor
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg and a pinch of cloves
- 1/4 teaspoon fine salt
- 1/3 cup white chocolate chips or chopped pecans optional mix-ins
Instructions
Preparation
- Heat oven to 350°F (175°C). Line an 8x8 pan with parchment paper.
- In a medium bowl, whisk melted butter, brown sugar, and molasses until shiny.
- Whisk in egg and vanilla until smooth, the mixture should look glossy.
- Sprinkle flour, baking powder, spices, and salt over the mixture. Fold gently until no dry streaks are visible.
- Add optional chips or nuts if desired and spread the mixture into the prepared pan.
- Tap the pan once to settle the batter.
Baking
- Bake for 18 to 22 minutes, until the center looks set and a toothpick comes out with moist crumbs.
- Cool for 20 minutes, then slice and enjoy warm.
Notes
Dust with powdered sugar for a snowy look. Store in an airtight container at room temperature for up to 2 days, or freeze for up to a month.