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- 1 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 tablespoon ground ginger - 2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground allspice - 1/4 teaspoon salt The main ingredients create a rich, sweet base. The melted butter gives a moist texture. Brown sugar adds depth and flavor. Eggs and vanilla bring richness to the blondies. The flour acts as the structure. Baking powder and baking soda help the blondies rise. The spices give that warm gingerbread taste. - 1 cup white chocolate chips - 1/2 cup chopped crystallized ginger White chocolate chips add sweetness and creaminess. Chopped crystallized ginger enhances the ginger flavor. Both options create tasty surprises in every bite. Feel free to mix and match based on your taste. - Use a kitchen scale for accuracy. - Measuring cups should be level, not heaping. - Always sift dry ingredients when called for. Accurate measurements matter. They ensure your blondies bake just right. A kitchen scale helps avoid errors. Leveling cups keeps the ratios perfect. Sifting helps mix and aerate the dry ingredients. This creates a light and fluffy base. {{ingredient_image_2}} Preheating the oven First, set your oven to 350°F (175°C). This step gets your oven ready for baking. Preparing the baking pan Next, grab a 9x13 inch baking pan. Grease it well and line it with parchment paper. Leave some paper hanging over the edges. This helps you lift the blondies out after baking. Combining sugars and butter In a big bowl, mix 1 cup of melted unsalted butter with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Use a whisk to blend until smooth. Incorporating eggs and vanilla Now, add 2 large eggs, one at a time. Whisk well after each egg. This makes the batter light. Then, stir in 2 teaspoons of vanilla extract. Mixing dry ingredients Take another bowl. Sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 tablespoon of ground ginger, 2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of allspice, and 1/4 teaspoon of salt. This helps the spices mix well. Blending wet and dry ingredients Gently fold the dry mix into the wet mix using a spatula. Mix until just combined. Do not overmix or your blondies will be tough. Baking time and doneness check Pour the batter into your prepared pan. Bake for 25-30 minutes. To check if they're done, insert a toothpick in the center. It should come out with a few moist crumbs. Cooling and cutting tips Once baked, let the blondies cool in the pan for about 10 minutes. Lift them out using the parchment paper and place them on a wire rack. Wait until they're cool before cutting them into squares. - Avoiding overmixing for tender blondies: Mix the wet and dry ingredients gently. Overmixing makes them tough. Stop mixing as soon as you see no dry flour. - Ensuring even baking: Use an oven thermometer to check your oven's true temperature. Rotate the pan halfway through baking for even cooking. - Spice substitutions or additions: Try adding cloves or cardamom for extra warmth. Use fresh ginger if you want a bolder taste. - How to use seasonal spices: In fall, add a hint of nutmeg. In winter, sprinkle in some allspice to bring out cozy flavors. - Serving suggestions: Serve them warm with ice cream or a drizzle of caramel. They taste great at room temperature too! - Garnishing ideas: Dust with powdered sugar for a fancy touch. Add a few pieces of crystallized ginger on top for a pop of color. Pro Tips Use Fresh Spices: For the best flavor, use fresh ground spices rather than pre-ground ones, as they have a stronger aroma and taste. Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the blondies tender and chewy. Check for Doneness Early: Start checking for doneness a few minutes before the recommended baking time to prevent overbaking. Customize Toppings: Feel free to experiment with different mix-ins like nuts or dried fruits to personalize your blondies. {{image_4}} To make these blondies gluten-free, swap out all-purpose flour for a gluten-free blend. Look for blends that contain a mix of rice flour, potato starch, and tapioca flour. These blends work well and keep the texture nice. When using gluten-free flour, you may need to add a bit more moisture. Keep an eye on your baking time. Start checking for doneness a few minutes earlier than the original recipe suggests. If you want a vegan version, you can replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens. You can also use applesauce as a substitute, using 1/4 cup for each egg. For butter, use a vegan butter alternative. Brands like Earth Balance or coconut oil work well in this recipe. You can add fun flavors to your blondies. Try folding in chopped nuts like walnuts or pecans for extra crunch. Dried fruits like cranberries or raisins can add a sweet touch. You can also add citrus zest, like orange or lemon, to brighten the flavors. Just a teaspoon or two can make a big difference! To keep your gingerbread blondies fresh, use an airtight container. Glass or plastic containers work well. Store them at room temperature. Keep them in a cool, dry place. Avoid any direct sunlight. This helps maintain their soft texture and rich flavor. You can freeze gingerbread blondies for later enjoyment. First, wrap the blondies tightly in plastic wrap. Then, place them in a freezer bag or container. Be sure to remove as much air as possible. When you're ready to eat them, thaw the blondies in the fridge overnight. For a quick method, let them sit at room temperature for a couple of hours. Gingerbread blondies last about 3 to 5 days at room temperature. If stored properly, they can last up to 3 months in the freezer. Check for signs of spoilage before eating. If you notice any mold or off smells, it's best to discard them. Gingerbread blondies are a sweet treat that combines blondie and gingerbread flavors. Unlike traditional gingerbread, which is dark and spicy, blondies are light and buttery. They have a chewy texture and a soft crumb. Gingerbread blondies use warm spices like ginger and cinnamon to bring festive joy. Yes, you can make gingerbread blondies without eggs! Here are some great substitutes: - Flaxseed Meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes. - Unsweetened Applesauce: Use 1/4 cup of applesauce for each egg. - Mashed Banana: Replace each egg with 1/4 cup of mashed banana. These substitutes can help bind the ingredients and keep the blondies moist. To boost flavor, try adding more spices. Consider using: - Cloves: A pinch of ground cloves can add warmth. - Nutmeg: A bit more nutmeg can deepen the flavor. - Cardamom: This spice adds a unique twist. You can also mix in extras like white chocolate chips or chopped crystallized ginger for extra sweetness and texture. In this post, we covered how to make gingerbread blondies. We discussed key ingredients, optional add-ins, and tips for measuring. I shared step-by-step instructions for mixing, baking, and cooling. You learned about baking tips, flavor enhancements, and different variations. Finally, we explored storage methods and answered common questions. Now you’re ready to bake delicious gingerbread blondies, impressing your family and friends! Enjoy your tasty treats!

Gingerbread Blondies Delight

Deliciously spiced blondies with a hint of ginger and optional white chocolate and crystallized ginger.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 2/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 2/2 teaspoon ground nutmeg
  • 1 2/2 teaspoon ground allspice
  • 1 4/4 teaspoon salt
  • 1 cup white chocolate chips (optional)
  • 1 2/2 cup chopped crystallized ginger (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it and lining it with parchment paper.
  • In a large mixing bowl, mix the melted butter with the brown sugar and granulated sugar until smooth and creamy.
  • Add the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla extract.
  • In another bowl, sift together the flour, baking powder, baking soda, ground ginger, ground cinnamon, nutmeg, allspice, and salt.
  • Gradually fold the dry mixture into the wet ingredients using a spatula until just combined.
  • If using, gently fold in the white chocolate chips and chopped crystallized ginger.
  • Pour the blondie batter into the prepared baking pan and spread it evenly.
  • Bake for 25-30 minutes, checking for doneness with a toothpick.
  • Allow the blondies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Serve warm or at room temperature, optionally dusted with powdered sugar and paired with vanilla ice cream.
Keyword blondies, dessert, gingerbread