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
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
Like this Gingerbread Blondie recipe?
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- 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
- 2 cups icing sugar powdered sugar
- 1/4 cup butter
- 3 tbsp molasses
- 1-3 tbsp milk
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Sift together flour, baking powder, salt, powdered ginger, baking soda. Set aside
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Melt butter over low heat, careful not to overheat it.
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Remove from heat and stir in the brown sugar, then the eggs and vanilla.
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Stir in the finely grated fresh ginger.
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Stir until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.
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Gradually mix in dry ingredients.
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Fold in the chopped candied ginger root.
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Spread the batter into a greased or parchment lined 9×9 baking pan.
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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.
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Beat the first 3 ingredients together until crumbly.
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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).