These gingerbread blondies are for those who love the rich, spicy, fragrant flavour of gingerbread and the chewy, dense texture of a blondie.
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.
Like this Gingerbread Blondie recipe?
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You might also like our delicious recipe for Pineapple Pecan Carrot Cake.
- 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
Sift together flour, baking powder, salt, powdered ginger, baking soda. Set aside
Melt butter over low heat, careful not to overheat it.
Remove from heat and stir in the brown sugar, then the eggs and vanilla.
Stir in the finely grated fresh ginger.
Stir until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.
Gradually mix in dry ingredients.
Fold in the chopped candied ginger root.
Spread the batter into a greased or parchment lined 9×9 baking pan.
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.
Beat the first 3 ingredients together until crumbly.
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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