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And without further ado, I'd like to introduce you to "one of the very best" recipes that has ever rolled out of this little Café kitchen.
Well, at least that's what one of my most discerning (also charming, funny, fun,handsome,as well as mosthonest) recipe critic says...
So I thought I'd let him share the scoop about these Gingerbread Blondies. Meet our son, Nick!
"Just walk away Nick". This is what I have to tell myself every time I finish eating one of these blondies.It's all I can do to not wolf down half thepan in a crazed sweettooth-induced frenzy.They are really that good. My wife, Lindsay and I have the luxury of being taste testers for many of the amazing things that are produced for this blog, but this recipe is one of the very best.
The spice of the gingerbread, the crispness of the blondie, coupled with the creamy frosting make these the ultimate holiday desert! Make them today!
Nick
So there you have it. The only thing Nick didn't tell you was how easy these Gingerbread Blondies are to put together.
You probably have all the ingredients right in your pantry and fridge. One pot and about 10 minutes later, you'll be all set to pop this wonderful sweet treat into the oven.
20 minutes after that, your kitchen will be filled with the most amazing aroma asyou pull out these golden beauties.
Serve them unadorned or with the decadent buttercream icing, either way, they'll be a huge hit.
And if you have a crumb or two leftover, I know Nick would be quite thrilled if you sent themhis way!
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5 from 2 votes
Gingerbread Blondies
These chewy, indulgent gingerbread-spiced blondies are sure to become a holiday favorite!
Author: Chris Scheuer
Course:Dessert
Keyword:Gingerbread Blondies
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 16
Ingredients
- For the blondies:
- 1cupbutter
- 2cupslight brown sugar
- 2large eggs
- 2teaspoonsvanilla extract
- 1 ½cupsall purpose flour
- 1teaspoonbaking powder
- 1teaspooncinnamon
- 1teaspoonground ginger
- 1teaspoonground allspice
- ½teaspoonground cloves
- ¼teaspoonground nutmeg
- 1teaspoonsalt
- For the icing:
- 4ouncesbutter
- 1ouncecream cheese
- 2 ½cupspowdered sugar
- 1teaspoonvanilla extract
- 2-3tablespoonshalf & half
- nutmeg for garnishif desired
Instructions
Preheat oven to 350°F. Spray a 8-inch cake pan (or quarter sheet pan) with baking spray. Cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over two of the sides. Press a crease in the parchment at the edges, so it fits snugly into the bottom. Set pan aside.
Melt the butter in a medium size pot over medium heat. Continue cooking for about 4-6 minutes till butter is foaming and turns a medium golden brown. Swirl the pan frequently and watch carefully as butter can quickly go from golden to burned. Don't let it go past medium brown as it will continue to darken a bit more when you take it off of the burner.
Remove from heat and allow to cool for 5 minutes, then add brown sugar and stir well. Add eggs, one at a time and stir till each is incorporated. Add vanilla and stir well.
Add flour, baking powder and spices and salt. Stir until all flour has disappeared. Pour batter into prepared pan and spread evenly .
Bake 25-35 minutes, or until a toothpick inserted in the center comes out with clean or with just a few moist crumbs. Cool completely before icing.
For the icing, whip the butter and cream cheese in the bowl of an electric mixer until soft and fluffy, about 1 minute. I like to use the whisk attachment for my mixer.
Reduce speed to low and slowly add the powdered sugar. Once the powdered sugar is incorporated, add vanilla and 2 tablespoons half and half. Beat for 3 minutes, stopping to scrape down the sides of the bowl occasionally. You may need to add more half and half if icing is too thick. Add a teaspoonful at a time until desired consistency is reach. You want a creamy and spreadable consistency.
Spread icing over cooled blondies. Sprinkle with nutmeg for garnish, if desired. Allow icing to set for at least one hour. I like to place the whole pan in the refrigerator for about an hour before cutting.
Cut blondies into 2-inch squares. Yields 16 bars if made in an 8x8-inch pan.
Recipe Notes
Although I'm an avid baker, I'll be the first to admit, I'm a HORRIBLE cutter. When I try to cut bread or bars like this, they usually end up being uneven, all different sizes and generally, a mess. I've learned a few tricks though over the years and thought I'd share them since there might be a few of you out there who need remedial 101 cutting lesson like I do. These tips refer to any type of dessert bars.
1) Even if you will serve the bars at room temperature, refrigerate them before cutting. The cuts will be much cleaner and easier, especially if there's icing involved. Then just let the bars return to room temperature before serving.
2) Use your longest, sharpest knife to make the cuts.
3) Use hot tap water to clean your knife in between cuts. Just run it under the tap water and then dry it each time with a paper towel.
4) I use a metal ruler to make even size bars. If you have a good eye, you won't need this but I always use one. I decide how big I want the bars and make tiny little cuts along each side at the appropriate place, then just connect the cuts to slice into bars. I keep the metal ruler in a handy place in my kitchen.
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Reader Interactions
Comments
Tonya says
Thank you, Chris. I will definitely try making these blondies again. They were delicious and everyone loved them even though they weren't as pretty as yours.
Reply
Chris Scheuer says
Thanks for your review, Tonya!
Reply
Tonya says
Mine won't bake. I've had them in 40 minutes and they're still gooey. I reviewed the directions and ingredients and added everything correctly. What could have gone wrong?
Reply
Chris Scheuer says
Honestly, Tonya, it's impossible to say why without having been right there in the kitchen with you. It may be your oven, not sure but I would just leave them in until the internal temperature is 200˚F with an instant thermometer.
Reply
Dan E Foreman says
These things are amazing. I just had a dusting of powdered sugar and that’s more than enough. These are my new holiday fav.
Reply
Chris Scheuer says
Thanks, Dan!
Reply
Casey S says
These were delicious! Moist and chewy and tasted like the holidays! I did use a different cream cheese frosting recipe that called for 8 oz of cream cheese.
Reply
Chris Scheuer says
Thanks for letting us know, Casey!
Reply
cheryl wilson says
Hello Chris, I'm wondering if I should double or 1 1/2 time the recipe to make in a 9x13 pan? Or, what would you suggest? Thank you!
Reply
Chris Scheuer says
Hi Cheryl, I would suggest making this in two 8-inch pans if you could. Since I haven't tested the recipe, using a 9x13-inch pan I'd be afraid that the center might not be done but the edges would get overbaked.
Reply
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