Gingerbread Blondies with Molasses Buttercream Frosting

Gingerbread Blondies with Molasses Buttercream Frosting. For those who love the rich, spicy, fragrant flavour of gingerbread and the chewy, dense texture of a blondie.

Gingerbread Blondies

Originally published December 2012. Updated August 2024.

Here’s another cookie bar idea that I’ve had for a while, especially because Spouse loves her gingerbread. This is a particularly intense version of gingerbread using powdered ginger, fresh grated ginger and chopped candied ginger.

Spouse loves the spicy warmth of all that ginger. If you prefer yours a little tamer on the ginger flavour, just cut back on any of these ginger elements by using half the amounts in the recipe. If you are a real ginger lover, this is going to be right up your alley.

The molasses buttercream is a delicious compliment to the moist, chewy cookie bars. However, you can leave out the molasses and add some chopped candied ginger if you are not a fan of molasses.

Gingerbread Blondies

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Yield: 16 - 20 blondies

Gingerbread Blondies with Molasses Buttercream Frosting

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Gingerbread Blondies with Molasses Buttercream Frosting – soft, chewy, sweet blondies with plenty of ginger warmth and a rich, complimentary molasses buttercream frosting.

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Ingredients

For the Gingerbread Blondies

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 tbsp powdered ginger
• 3/4 cup butter
• 2 cups brown sugar
• 2 eggs
• 3 tsp vanilla extract
• 1 tbsp finely grated fresh ginger root
• 1/3 cup finely chopped candied ginger root optional

For the Molasses Buttercream Frosting

• 2 cups icing sugar powdered sugar
• 1/4 cup butter
• 3 tbsp molasses
• 1-3 tbsp milk

Instructions

To prepare the the Blondies:

1. Sift together flour, baking powder, salt, powdered ginger, baking soda. Set aside

2. Melt butter over low heat, careful not to overheat it.

3. Remove from heat and stir in the brown sugar, then the eggs and vanilla.

4. Stir in the finely grated fresh ginger.

5. Stir until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.

6. Gradually mix in dry ingredients.

7. Fold in the chopped candied ginger root.

8. Spread the batter into a greased or parchment lined 9×9 baking pan.

9. Bake for about 35-40 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean. Cool completely before frosting.

   To make the frosting:

   1. Beat the first 3 ingredients together until crumbly.

   2. Add only enough milk to bring the frosting together to a very thick but still spread able consistency. Spread evenly on the cooled base, then cut into squares or bars.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 292Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 43mgSodium 187mgCarbohydrates 50gFiber 0gSugar 39gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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