Gingerbread Blondies

December 16th, 2024
by Jason Bendickson

(From Pastor Ryan's family)

I remember when Grace Atmajian first brought Gingerbread Blondies to church a dozen years ago. I couldn't believe what I was tasting. These blondies are a Christmas party in my mouth. Even though the recipe doesn't call for it, I like to add some fresh grated ginger to really give it a zing.

Ingredients:

2 ¾ C all purpose flour
1 tea salt
¾ tea baking soda
¾ tea baking powder
2 tea ground ginger
2 tea ground cinnamon
1 Cup (two sticks) unsalted butter, melted and cooled
1 Cup packed dark brown sugar
¾ Cup molasses
1 tea vanilla extract
1 large egg
2 tablespoons heavy whipping cream
Confectioners' sugar for dusting

Instructions:

Preheat oven to 350°F.
Butter and flour a 9x9-inch 2in deep baking pan.
In a stand mixer, cream together butter and sugars.
Mix in egg, vanilla and molasses.
Scrape the bowl as needed. In a large bowl whisk together the rest of the dry ingredients.
With a wooden spoon stir the wet into the dry until smooth. Transfer batter to prepared pan.
Bake for 25-30 minutes until blondies are chestnut brown in color, puffed and slightly cracked on top.
Skewer the center with a few soft or gooey crumbs. Set pan on a wire rack to
completely cool.
Dust with confectioner’s sugar.