Ginger And Chocolate Chip Blondies Recipes

CHOCOLATE CHIP GINGERBREAD BLONDIES

Steps:

• Preheat oven 350F.
• Whisk together the butter (coconut oil or ghee works), coconut sugar, eggs, and vanilla.
• Once combined add the almond flour, cinnamon, ginger, all spice, baking soda, sea salt, and nutmeg.
• Whisk again until combined.
• Fold in the chocolate chips.
• Line a square pan with parchment paper. Use a 8×8 or smaller because anything bigger tends to make blondies that are a bit too thin.
• Sprinkle the top of the blondies with additional chocolate chips and bake for 15 minutes until the corners puff up.
• Remove from the oven and allow the blondies to sit in the pan for 10 minutes before lifting the parchment paper up and transferring them to a cutting board.
• Slice into 9 squares and enjoy!

GINGER AND CHOCOLATE CHIP BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment.
• In a stand mixer fitted with the paddle attachment, beat the coconut oil with both sugars on medium-high speed until light and fluffy.
• Mix in the egg, molasses and vanilla on medium speed until incorporated, scraping down the bowl as needed.
• Add the salt, baking powder, ground ginger, cinnamon, allspice, all the flours and tapioca starch. Mix on low speed just until combined and no flour streaks remain. Stir in the candied ginger and chocolate chips with a rubber spatula.
• Transfer the batter to the prepared baking pan and press into an even layer.
• Bake until golden brown around edges and a toothpick inserted in the middle comes out clean, 30 to 35 minutes.
• Let cool completely in the pan, then remove, peel off the parchment and cut into squares or rectangles.

CHOCOLATE CHIP BLONDIES

Steps:

• In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.

WHITE CHOCOLATE-GINGERBREAD BLONDIES

Steps:

• Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.
• Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
• Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.

GINGERBREAD BLONDIES

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In small bowl, mix flour, baking powder, cinnamon, ginger, salt and allspice; set aside.
• In medium bowl, beat butter, brown sugar, molasses, vanilla and egg with electric mixer on low speed until blended. Gradually beat in flour mixture. Stir in pecans. Spread in pan.
• Bake 24 to 26 minutes or until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached. Cool completely in pan on cooling rack, about 1 hour. In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle glaze over bars. Cut into 3 rows by 3 rows. Cut bars in half diagonally to form triangles. Store loosely covered.

WHITE CHOCOLATE CHIP GINGERBREAD BLONDIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter an 8"x8" baking dish or coat with non-stick cooking spray.
• Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments until melted. Remove from microwave and whisk in the brown sugar and molasses, then add the egg, ginger, nutmeg, cloves, and salt. Mix well.
• Sift the flour and baking soda over the wet ingredients. Stir just until combined. Stir in 1 cup white chocolate chips.
• Pour batter into baking dish. Using an offset spatula or your fingers, press and spread the batter evenly into the pan. The batter will be very stiff.
• Bake for 30-35 minutes, until dark golden brown, set in the middle, and the edges appear dry.
• Remove from oven and allow to cool for 60 minutes. They will sink a bit as they cool.
• Before cutting, drizzle with more white chocolate. Place 1/2 cup white chocolate chips into a microwave-safe bowl. Microwave at 50% power in 15-second increments, stirring after every 15 second zap, just until chips are melted, about 1 minute. If the chocolate seizes, stir in a 1/2 teaspoon or so of coconut oil or vegetable oil to help loosen it up and get it to a drizzle-able consistency. Use a spoon to drizzle the white chocolate over the blondies in the pan. Allow white chocolate to harden, 30 minutes to 1 hour.
• Cut into squares and serve.
• Blondies keep for several days at room temperature in an airtight container or zipper bag. They freeze amazingly, too! To freeze, cool completely on a wire rack. Place in a single layer in airtight plastic containers or large freezer bag and transfer to the freezer. To thaw, return to room temperature; they should thaw within an hour or two.

GINGERBREAD BLONDIES

Steps:

• Preheat oven to 325°F. Spray an 9X9 pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
• Using a mixer, beat butter and brown sugar for 2 minutes on high. Scrape the bowl. Add in vanilla, molasses, and eggs. Beat on high for 1 minute. Scrape the bowl
• Add in flour, salt, cinnamon, ginger, and nutmeg. Mix on low until combined. Fold in the chocolate chips.
• Pour batter into the pan.
• Bake for 40-50 minutes. Bake until there is no more jiggle. Top with chocolate chips while warm.
• Cool the bars completely before taking out of the pan and cutting.