Gingerbread Blondies

Why You’ll Love This Recipe

I like this recipe because it combines the best of both worlds—the fudgy texture of blondies and the nostalgic flavor of gingerbread. The molasses keeps them moist, while the ginger and cinnamon add just the right amount of spice. I also enjoy how easy they are to decorate for the holidays with melted chocolate and festive sprinkles.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup unsalted butter, melted
½ cup granulated sugar
½ cup brown sugar, packed
¼ cup molasses
1 large egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
1 ½ tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
White chocolate chips and dark chocolate chips or bar (melted) – optional, for decoration
Candy color (red and green)
Festive sprinkles – optional, for decoration

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×9-inch baking pan, lining it with parchment paper for easy removal.

2. In a large bowl, I whisk together the melted butter, granulated sugar, and brown sugar until smooth.

3. I mix in the molasses, egg, and vanilla extract until fully combined.

4. In a separate bowl, I whisk the flour, ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.

5. I fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

6. I spread the batter evenly in the prepared pan and tap it lightly on the counter to level it.

7. I bake for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

8. I let the blondies cool in the pan for about 30 minutes before decorating.

9. I melt white and/or dark chocolate in 20-second microwave intervals, stirring until smooth.

10. I drizzle or spread the melted chocolate over the cooled blondies, then top with festive sprinkles.

11. Once the chocolate is set, I slice into squares and serve. For extra fun, I sometimes pipe colored chocolate decorations on top.

Servings and Timing

This recipe makes 9 blondies. It takes about 40 minutes to prep, 25 minutes to bake, and around 1 hour 35 minutes total, including cooling and decorating time.

Variations

Sometimes I add chopped nuts or white chocolate chips into the batter for extra texture. For a caramel twist, I swirl a little dulce de leche through the batter before baking. If I want a deeper ginger flavor, I add a pinch of cloves or allspice.

Storage/Reheating

I store the blondies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months—just wrap them tightly. To serve, I let them thaw at room temperature. I don’t reheat them since they’re best enjoyed soft and chewy.

FAQs

Can I make these dairy-free?

Yes, I use dairy-free butter and chocolate to make them completely dairy-free.

Can I use blackstrap molasses?

I avoid blackstrap since it’s too bitter; unsulphured molasses gives the best flavor.

How do I know when the blondies are done?

I look for firm edges and a few moist crumbs on the toothpick—overbaking will make them dry.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free baking flour substitute.

Can I add chocolate chips to the batter?

Yes, white, dark, or semi-sweet chips taste great inside the blondies.

What makes them chewy instead of cakey?

The ratio of butter and brown sugar keeps them moist and fudgy.

Can I use honey instead of molasses?

Molasses gives the signature gingerbread flavor, but honey can work for a lighter taste.

How do I decorate them for the holidays?

I drizzle melted chocolate and add festive sprinkles or colored candy melts.

Can I double this recipe?

Yes, I double the ingredients and bake in a 9×13-inch pan, adjusting the bake time slightly.

What’s the best way to cut clean slices?

I let the blondies cool completely, then use a sharp knife wiped clean between cuts.

Conclusion

I love these gingerbread blondies because they’re festive, rich, and full of cozy holiday flavor. The combination of warm spices, molasses, and buttery sweetness makes them irresistible. For me, they’re the perfect dessert to share at holiday gatherings or to enjoy with a cup of coffee by the fire—comforting, nostalgic, and absolutely delicious.