Gingerbread Blondies Recipes

BLONDIES

Blondies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h5m

Yield 16 blondies

Number Of Ingredients 10

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs, lightly beaten
1/2 cup toasted walnuts, coarsely chopped
1 cup plus 2 tablespoons bittersweet chocolate chips
Flaky sea salt, to garnish

Steps:

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

GINGERBREAD BLONDIES

Gingerbread Blondies image

Traditional blondies combine forces with gingerbread to offer a dessert that goes way beyond with a glaze topping.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 18

Number Of Ingredients 14

Ingredients

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup butter or margarine, melted
3/4 cup packed dark brown sugar
1/4 cup molasses
3 teaspoons vanilla
1 egg
1/2 cup chopped pecans
1 cup powdered sugar
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 169, Carbohydrate 25 g, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 102 mg

WHITE CHOCOLATE-GINGERBREAD BLONDIES

White Chocolate-Gingerbread Blondies image

Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 4 dozen 2-inch squares

Number Of Ingredients 14

Ingredients

Vegetable-oil cooking spray
2 3/4 cups plus 1 tablespoon unbleached all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs, plus 1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
10 ounces white chocolate, coarsely chopped

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

Gingerbread Blondies image

Make and share this Gingerbread Blondies recipe from Food.com.

Provided by ratherbeswimmin

Categories Bar Cookie

Time 1h15m

Yield 16 blondies

Number Of Ingredients 10

Ingredients

1 3/4 cups all-purpose flour, plus additional
flour, for the pan
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup molasses
2 large eggs, at room temperature
6 ounces semisweet chocolate, chops

Steps:

Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9 inch baking pan; set aside.
In a bowl, cream the butter and brown sugar using an electric mixer at medium speed; continue beating until pale brown and thick, about 5 minutes.
Beat in the molasses until smooth and uniform.
Then beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second; scrape down sides of bowl as needed.
With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated-do not beat.
Spoon batter into pan, spreading it gently into the corners.
Bake for 20 minutes or until the top is light brown and pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
Cut the blondies into 16 squares while they are still in the pan; carefully remove them with an offset spatula.
Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.

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