Easy Gingerbread Blondies
These Gingerbread Blondies are thick, fudgy dessert bars packed with warm spices and rich molasses, finished with a sweet white chocolate drizzle. They combine classic gingerbread flavor with the chewy texture of a blondie for an easy, festive holiday treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 blondies
- Category: Dessert
- Cuisine: American
Ingredients
**Blondie Base**
170g (¾ cup) unsalted butter, room temperature
210g (1 cup packed) brown sugar
80g (¼ cup) unsulphured molasses
1 large egg
1 egg yolk
1 teaspoon vanilla extract
270g (2¼ cups) plain flour
½ teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
¼ teaspoon nutmeg
¼ teaspoon salt
**Mix-ins and Topping**
225g (1½ cups) white chocolate chips
85g (3 oz) white chocolate, melted for drizzle
Instructions
**Prepare Pan and Oven**
Preheat oven to 180°C (350°F). Grease and line an 8-inch square pan with parchment paper, leaving overhang.
**Cream Butter and Sugar**
Beat butter and brown sugar on medium-high speed for 2–3 minutes until light and fluffy.
**Add Molasses**
Beat in molasses until smooth and fully combined.
**Add Eggs and Vanilla**
Beat in egg, egg yolk, and vanilla until glossy and smooth.
**Add Dry Ingredients**
Fold in flour, baking soda, cinnamon, ginger, nutmeg, and salt just until combined. Do not overmix.
**Fold in White Chocolate**
Gently fold in white chocolate chips until evenly distributed.
**Bake**
Spread batter evenly in pan. Bake 20–25 minutes until set with a few moist crumbs.
**Cool Completely**
Cool blondies in pan for 1–2 hours before removing.
**Drizzle Chocolate**
Melt white chocolate and drizzle over cooled blondies.
**Slice and Serve**
Let drizzle set, then cut into 16 squares.
Notes
• Use unsulphured molasses, not blackstrap.
• Extra egg yolk creates fudgier blondies.
• Do not overbake—slightly underdone is best.
• Chill fully before slicing for clean edges.
• Store in an airtight container up to 4 days.