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Gingerbread Blondies with Molasses Buttercream Frosting

These gingerbread blondies are for those who love the rich, spicy, fragrant flavour of gingerbread and the chewy, dense texture of a blondie.

Gingerbread Blondies

Gingerbread Blondies

 

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 but 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 but 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 but you can leave out the molasses and add some chopped candied ginger if you are not a fan of molasses.

Gingerbread Blondies

Gingerbread Blondies

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Gingerbread Blondies with Molasses Buttercream Frosting
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Gingerbread Blondies with Molasses Buttercream Frosting – soft, chewy, sweet blondies with plenty of ginger warmth and a rich, complimentary molasses buttercream frosting.
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.
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Renee

Tuesday 25th of November 2014

Do you think this would work made in mini muffin tins as a bite-size version?

Barry C. Parsons

Friday 12th of December 2014

That actually sounds like a great idea. I have some silicone mini pans that might be great for that.

Barry C. Parsons

Saturday 9th of November 2013

Perhaps it's the brand of molasses? R U using blackstrap? I use fancy. Also the more you beat it the lighter it gets.

Leah

Thursday 31st of October 2013

I just made these and my frosting looks nothing like the picture. It is actually really dark from the molasses. Did I do something wrong? I doubled checked the frosting recipe to make sure I didn't forget anything. Is there an ingredient missing from the frosting recipe?

Melodie Krawchuk

Thursday 13th of December 2012

These taste amazing! I made them as well as some candy cane chocolate chip cookies for a tea party cookie exchange I had. I didn't make enough. I changed the icing a bit, just substituted light cream cheese in place of the butter. (I'm a sucker for cream cheese).

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