These Gingerbread Blondies are the ultimate holiday baking treat! Loaded with brown butter and real molasses, these are sweet and perfectly spiced dense bars that the whole family will love!
Happy Christmas baking season, friends! I know I might be running a bit behind this year but I promise that these Gingerbread Blondies will absolutely make up for it!
What is a Blondie?
I’m a sucker for a good blondie. In fact, I have a ton of blondie recipes already on my site but since gingerbread is my all time favorite holiday treat, I knew I had to make some of these!
If you didn’t know, blondies are pretty much similar to brownies without the cocoa powder added.
Blondies still get that dense, thick and delicious texture without the chocolate. They’re SO good, always simple to whip up and taste amazing.
Why You’ll Love These Blondies:
These blondies have the perfect blend of sweet and spice – perfect for the holidays! They use both brown sugar and molasses to give them that classic sweetened gingerbread flavor.
And of course, you can’t have gingerbread without the spices! In this recipe, I use ground ginger, ground cinnamon and ground allspice to really amp up the spice!
Another HUGEEEE reason you’ll love these?! They don’t just use butter…..they use BROWN BUTTER.
Brown butter takes the flavor up to a whole new level. You basically just add a stick of butter to a pan on medium heat and let it melt until the top gets foamy and golden brown.
The result is this incredibly nutty salty delicious butter that infuses into each bite of these blondies!
I love how thick these and dense these are! If you are looking for cake-y bars, these won’t be for you. Instead, each bite of these is thick and rich and just what you are hoping for.
These would be perfect alongside a cup of coffee, afternoon cup of tea or dessert cup of milk….or if you want to get really crazy, late night cup of hot chocolate!
So let’s get into what you need to make these!
Ingredients You Need:
Brown Butter – I promise you’ll want to take this extra step.
Egg + Egg yolk – save the extra egg whites for your morning scramble the next day!
Ground Ginger, Cinnamon, Allspice – a must have for the classic gingerbread flavors!
Vanilla Extract – so much flavor!
All Purpose Flour – a must for this recipe!
Brown Sugar – you can use light or dark in this recipe.
Molasses – a *must* for the gingerbread flavor. I use the “Grandma’s” brand that you can find in most grocery stores.
Baking Powder + Salt – this helps the blondies rise!
Powdered Sugar – this is optional, but I think they look so pretty when dusted with powdered sugar!
Step by Step Instructions on How to Make Blondies:
- Preheat the oven to 350 degrees. Grease an 8×8 glass pan with butter and then if desired, add parchment paper. Set that aside for now.
- In a large skillet on medium heat, add the stick of butter. Let it melt and then CONTINUALLY stir for 4-5 minutes until it has browned and the top is foamy. Pour this in a large glass bowl and scrape the pan with a silicon tool to get every bit of browned butter!!!
- To the bowl with the butter, add in the brown sugar and whisk to combine. Next, add in the egg, egg yolk and vanilla extract and molasses and whisk to combine. Finally, add in the flour, gingerbread spices (ground ginger, cinnamon, allspice), baking powder and a pinch of salt and stir together with a wooden spoon until combined.
- Spread the batter evenly into the pan.
- Bake for 28-30 min, however, I would begin checking them at 23 minutes. Check the middle with a toothpick for doneness. Crumbs on the toothpick are OKAY, don’t over bake these!!
- Let cool in the pan for 10-15 minutes and then remove to a cooling rack. Slice into bars and if desired, dust with powdered sugar. Enjoy!!
Best Baking Tips:
I think I always say this in every baking blog post – but be SURE that your oven is ready to go and preheated.
It’s also super helpful to go ahead and get the baking dish prepared at the beginning of making the blondies..that way everything is ready to go! I like to use both butter AND parchment paper to make sure that the bars come out easily.
Like I said in the instructions above, be sure to use a silicone spatula to get every bit of brown butter out of the pan! You don’t want to miss any of that flavor.
Be sure to begin checking the blondies for doneness around 23-24 minutes. To check, use a toothpick and insert directly into the middle of the pan. If it’s still super wet, they aren’t done.
However, if there are a few moist crumbs on there and it seems mostly done, you should be good. The blondies will continue to cook in the pan a little longer as they cool.
You *don’t* want to overbake them! They will become dry and cakey which NO one likes!
You can use unsalted butter instead of salted butter…and in fact, you can even skip the brown butter part, just be sure to melt it in a bowl beforehand. BUT, I highly recommend you brown it!
Like I mentioned in the ingredient list, you can use either light or dark brown sugar.
If you happen to have any leftover blondies, simply store them in a tightly sealed container at room temperature for up to 3 days.
I hope y’all love this recipe as much as I do! Happy gingerbread season! -Haylie
Did you enjoy this recipe? Here are a few other gingerbread recipes you should check out:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
- 1 stick (8 tbsp) salted butter, browned
- 1 cup light brown sugar
- 2 tbsp molasses
- 1 large egg, 1 egg yolk
- 1 and 1/4 cup all purpose flour
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp allspice
Preheat oven to 350. Line an 8x8 glass baking pan with either butter or parchment paper (or both!) Set aside for now!
In a large skillet on medium heat, add the stick of butter. Let it melt and then CONTINUALLY stir for 4-5 minutes until it has browned and the top is foamy. See photo above in blog post for reference.
Once the butter is browned, add to a large bowl, making sure that you scrape every bit of the butter from the pan into the bowl!
Add in brown sugar and whisk to combine. Next, add in egg, egg yolk, vanilla extract, and molasses and whisk together until fully combined.
Next, add in the flour, salt, baking powder and ground ginger, cinnamon and all spice and stir in with a wooden spoon until it's mixed in and there are no streaks.
In the prepared 8x8 pan, spread the batter out evenly.
Cook for 28-30 minutes. Begin checking at 24-25 minutes. These should be done when a toothpick can be inserted into the middle and comes out mostly clean. A few wet crumbs are okay! DO NOT overbake these! You want them dense and fudgy!
Let cool for 10 minutes in the pan and then remove to a cooling rack. once mostly cool, slice and enjoy! If desired, dust with powdered sugar.