{"id":2055079,"date":"2024-10-15T16:39:39","date_gmt":"2024-10-15T21:39:39","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2055079"},"modified":"2024-10-15T16:39:39","modified_gmt":"2024-10-15T21:39:39","slug":"gingerbread-blondies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/gingerbread-blondies\/","title":{"rendered":"Gingerbread Blondies"},"content":{"rendered":"<p>Nibbling on a soft, warm blondie square with a mug of hot apple cider is a fall pleasure. Imagine those same <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-chip-blondies\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-chip-blondies\/\" data-module=\"content engagement\" data-position=\"embedded links\">blondies<\/a>, rich with brown sugar and molasses, but spiked with the coziest baking spices: gingerbread!<\/p>\n<p>If you love the taste of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/gingerbread-men-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/gingerbread-men-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">gingerbread cookies<\/a> and want to make a no-fuss dessert, this gingerbread blondie recipe is what you&#8217;re looking for. It&#8217;s a comfy twist on a classic fall and winter holiday favorite.<\/p>\n<h2>Ingredients for Gingerbread Blondies<\/h2>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Butter: <\/strong>Melted butter allows you to skip the traditional beating step and yields a fudgy texture.<\/li>\n<li><strong>Brown sugar and molasses: <\/strong>Blondies are famous for their toffee-like notes, which are achieved with dark sweeteners like brown sugar and sticky molasses.<\/li>\n<li><strong>Vanilla extract: <\/strong>A generous amount of vanilla extract complements the baking spices.<\/li>\n<li><strong>Eggs and flour: <\/strong>Eggs and flour add structure to these blondies.<\/li>\n<li><strong>Baking powder and baking soda: <\/strong>Using a combination of both <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\">baking powder and baking soda<\/a> ensure the best lift, color and texture.<\/li>\n<li><strong>Ground cinnamon, ginger, nutmeg and cloves: <\/strong>Combine these baking spices for that classic gingerbread flavor.<\/li>\n<li><strong>White chocolate chips (optional): <\/strong>If you&#8217;d like to add a mix-in, white chocolate chips&#8217; mild and sweet flavor work well with the spicy brown sugar notes in these gingerbread blondies.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the baking pan<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2064557 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Gingerbread-Brownies_TOHD24_278432_DianaRattray_1.jpg?fit=700%2C1024\" alt=\"Parchment paper-lined baking pan for gingerbread blondies, a recipe from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat oven to 350\u00b0F. Line a greased 13&#215;9 inch pan with parchment, leaving some overhang on the long sides. Grease the paper for extra ease.<\/p>\n<h3>Step 2: Stir together the wet ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2064556\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Gingerbread-Brownies_TOHD24_278432_DianaRattray_2.jpg?fit=700%2C1024\" alt=\"Combining the sugar, molasses, butter, and eggs for gingerbread blondies.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>Mix melted butter, brown sugar, molasses and vanilla until combined. Whisk in the eggs one at a time.<\/p>\n<h3>Step 3: Make the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2064555\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Gingerbread-Brownies_TOHD24_278432_DianaRattray_3.jpg?fit=700%2C1024\" alt=\"Finishing the batter for the gingerbread blondies, with optional white chocolate chips.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>In another bowl, whisk up flour, baking powder, baking soda and spices. Add dry ingredients to sugar and butter, stirring until just combined. Fold in white chocolate chips, if using.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Just like with any other soft baked good, don&#8217;t over mix as it activates gluten and can make for a uncomfortably chewy dessert.<\/p>\n<h3>Step 4: Bake the gingerbread blondies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2064554\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Gingerbread-Brownies_TOHD24_278432_DianaRattray_4.jpg?fit=700%2C1024\" alt=\"Baked gingerbread blondies with white chocolate chips, cooling on a rack.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>Scrape the batter into the baking pan and bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. be careful not to overbake if\u00a0 you want them soft and fudgy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2064553\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Gingerbread-Brownies_TOHD24_278432_DianaRattray_5.jpg?fit=700%2C1024\" alt=\"Gingerbread blondies cut into 24 squares and ready to enjoy.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>Cool completely on a wire rack. Use parchment handles to lift bars from pan and cut.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2064552\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Gingerbread-Brownies_TOHD24_278432_DianaRattray_6.jpg?fit=700%2C1024\" alt=\"Sliced gingerbread blondies, a recipe from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Frost the gingerbread blondies: <\/strong>Swirl <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">cream cheese frosting<\/a> on top. The tangy icing is a good pairing with the sweet blondies.<\/li>\n<li><strong>Drizzle with melted white chocolate: <\/strong><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-melt-chocolate-5-easy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-melt-chocolate-5-easy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\">Melt chocolate<\/a> and drizzle over the top of the blondies. You can pour it on randomly, or at opposing diagonals for a pretty cross-hatched effect.<\/li>\n<li><strong>Add some crunch:\u00a0<\/strong>Fold in 1 cup of your favorite toasted nut into the batter, like walnuts or pecans.<\/li>\n<\/ul>\n<h2>How to Store Gingerbread Blondies<\/h2>\n<p>Store gingerbread blondies covered at room temperature for four to five days.<\/p>\n<h3>Can you freeze gingerbread blondies?<\/h3>\n<p>Gingerbread blondies are good candidates for freezing. Wrap the entire pan (or individual bars) well with plastic wrap or aluminum foil. Slide into a freezer-safe, zipper-top bag for up to three months.<\/p>\n<h2>Tips for Gingerbread Blondies<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2064549 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Gingerbread-Brownies_TOHD24_278432_DianaRattray_7.jpg?fit=700%2C1024\" alt=\"Gingerbread blondies sliced and ready to serve.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<h3>How do you cut neat bars?<\/h3>\n<p>Let the bars cool completely. We recommend using <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-parchment-paper\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-parchment-paper\/\" data-module=\"content engagement\" data-position=\"embedded links\">parchment paper<\/a> to make a sling for your blondies so they can be lifted easily out of the greased pan. Use a large chef&#8217;s knife or a straight metal bench scraper to make evenly spaced cuts, approximately 2 inches apart for 2&#215;2 inch squares (you will be cutting just a bit over 2 inches, since the pan is 13 x 9 inches.)<\/p>\n<p>Use an 8 x 8 inch pan if you prefer a taller blondie. It may take slightly longer to bake the thicker bar.<\/p>\n<h3>What type of molasses do you use?<\/h3>\n<p>You might find several different types of molasses on the grocery store shelf. Select unsulphured molasses, but then you will need to choose between light, dark and blackstrap. These represent the subsequent boilings of sugar cane or sugar beet syrup, and the darker the molasses the stronger and more bitter it is. For baking applications like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/giant-molasses-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/giant-molasses-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">molasses cookies<\/a>, cakes and these gingerbread blondies, light molasses is the sweetest, but still offers a deep, rich taste.<\/p>\n<h3>What&#8217;s the difference between a blondie and brownie?<\/h3>\n<p>Both blondies and brownies are beloved dessert bars made with flour, butter, sugar, eggs and leaveners. The difference is that <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ultimate-fudgy-brownies\/\" data-name=\"www.tasteofhome.com\/recipes\/ultimate-fudgy-brownies\/\" data-module=\"content engagement\" data-position=\"embedded links\">brownies<\/a> include chocolate or cocoa for a deep and chocolatey flavor. Blondies lean on brown sugar for a rich caramel taste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Add extra sophistication to the classic blondie with cozy baking spices. Blondies are quicker than cookies, but equally delicious.<\/p>\n","protected":false},"author":7146,"featured_media":2064550,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,305488,305718,305713,306980,306989,304423,304328,304288,305487,304338,307033,304515,304390,303966,304408,304368,303887,306848,304347,304348,304268,307449,304558,324623,304388,304150,303883,304468,304258,307609,307493,307009,304403],"categories-v2":[308503,308500,310461,309438,310802,340676,311123,310014,311145,310031,308821,308988,308984,308481,259620,310796,308992,310079,308880,308761,308495,308813,308745,308478,309603,308998,309000,259483,310465,308910,309177,308752,309434,308476,308875,309599,310587,310496,340578,308812],"coauthors":[112911],"recommended_recipes":[{"post_title":"Chocolate Chip 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Blondies","post_link":"\/recipes\/white-chip-cranberry-blondies\/","post_image":"\/wp-content\/uploads\/2017\/09\/White-Chip-Cranberry-Blondies_EXPS_HRBZ17_37947_B09_06_2b.jpg"},{"post_title":"Chocolate Gingerbread Cookies","post_link":"\/recipes\/chocolate-gingerbread-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Gingerbread-Cookies_exps49588_HCA1864839C04_08_9bC_RMS.jpg"},{"post_title":"Gingerbread Boy Cookies","post_link":"\/recipes\/gingerbread-boy-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Gingerbread-Boy-Cookies_exps30241_RDS1997289B06_14_5bC_RMS.jpg"},{"post_title":"Gingerbread Pancakes","post_link":"\/recipes\/gingerbread-pancakes\/","post_image":"\/wp-content\/uploads\/2025\/01\/Gingerbread-Pancakes_EXPS_TOHD24_9609_AlejandroMonfort_5.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/gingerbread-blondies\/","name":"Gingerbread Blondies","datePublished":"2024-10-15","dateModified":"2024-10-15","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_278432_DianaRattray_8.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Add extra sophistication to the classic blondie with cozy baking spices. Blondies are quicker than cookies, but equally delicious.","recipeIngredient":["1 cup butter, melted","1-1\/2 cups packed brown sugar","2 tablespoons molasses","2 teaspoons vanilla extract","2 large eggs, room temperature","2 cups all-purpose flour","1 tablespoon ground ginger","1 teaspoon baking powder","1-1\/2 teaspoons ground cinnamon","1\/2 teaspoon ground nutmeg","1\/2 teaspoon salt","1\/4 teaspoon ground cloves","1\/8 teaspoon baking soda","1 cup white chocolate chips, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the baking pan","text":"Preheat oven to 350\u00b0F. Line a greased 13x9 inch pan with parchment, leaving some overhang on the long sides. Grease the paper for extra ease.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Gingerbread-Brownies_TOHD24_278432_DianaRattray_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stir together the wet ingredients","text":"Mix melted butter, brown sugar, molasses and vanilla until combined. Whisk in the eggs one at a time.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Gingerbread-Brownies_TOHD24_278432_DianaRattray_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the batter","text":"In another bowl, whisk up flour, baking powder, baking soda and spices. Add dry ingredients to sugar and butter, stirring until just combined. Fold in white chocolate chips, if using. Editor's Tip: Just like with any other soft baked good, don't over mix as it activates gluten and can make for a uncomfortably chewy dessert.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Gingerbread-Brownies_TOHD24_278432_DianaRattray_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the gingerbread blondies","text":"Scrape the batter into the baking pan and bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. be careful not to overbake if you want them soft and fudgy. Cool completely on a wire rack. Use parchment handles to lift bars from pan and cut.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Gingerbread-Brownies_TOHD24_278432_DianaRattray_4.jpg?fit=700,1024"}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Anna Thomas Bates"}],"nutrition":{"@type":"NutritionInformation","calories":" 171 calories","fatContent":"8g fat (5g saturated fat)","cholesterolContent":"36mg cholesterol","sodiumContent":"147mg sodium","carbohydrateContent":"23g carbohydrate (15g sugars","fiberContent":"0 fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"278432","romance_copy_dek":"Add extra sophistication to the classic blondie with cozy baking spices. Blondies are quicker than cookies, but equally delicious.","enhanced_recipe_title":"Gingerbread Blondies","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, melted","IngredientText":"1 cup butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups packed brown sugar","IngredientText":"1-1\/2 cups packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons molasses","IngredientText":"2 tablespoons molasses"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons vanilla extract","IngredientText":"2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature","IngredientText":"2 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups all-purpose flour","IngredientText":"2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon ground ginger","IngredientText":"1 tablespoon ground ginger"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons ground cinnamon","IngredientText":"1-1\/2 teaspoons ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground nutmeg","IngredientText":"1\/2 teaspoon ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon ground cloves","IngredientText":"1\/4 teaspoon ground cloves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon baking soda","IngredientText":"1\/8 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup white chocolate chips, optional","IngredientText":"1 cup white chocolate chips, optional"}],"FeaturedImage":"","RecipeId":278432,"AttachmentSourceId":null,"AttachmentSource":"","PhotoCredit":null,"VideoCode":null,"RecipeAttachmentFileName":"","ContributorId":null,"Firstname":"Julie","Lastname":"Andrews","City":"Rockford","StateDescription":"Michigan","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 20 min. 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","SequenceNo":1},{"Direction":"   In a large bowl, mix butter, brown sugar, molasses and vanilla until blended. Add eggs, 1 at a time, whisking to blend after each addition. ","SequenceNo":2},{"Direction":"   In another bowl, mix flour, ginger, baking powder, cinnamon, nutmeg, salt, cloves and baking soda; stir into butter mixture. If desired, fold in white chocolate chips.","SequenceNo":3},{"Direction":"   Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. 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