Gingerbread season! It is that time of year to bake all the gingerbread desserts you can find. These ginger molasses blondies are spicy, gooey, and delicious!
I grew up eating ginger molasses cookies on every holiday! My grandma loves ginger molasses cookies so much that I would have to hide the desserts in the house to prevent her from eating all the cookies. Well to be honest I had to hide the cookies from everyone in the house. These blondies are even better than ginger molasses cookies because they are rich, spicy, zesty, and oh so gooey! I would recommend trying these out to replace your gingerbread cookies. They are a huge hit and bars are so easy to serve to guests or grab on the go.
These ginger molasses have an extra kick to them because I added lots of ginger and lemon zest. The lemon zest elevates the flavors and makes the blondies taste fresh and yummy. They will last for 3-5 days in an airtight container so you can enjoy these blondies all week!
Check out how to make these blondies in the video below:
Zesty Ginger Molasses Blondies
Serving size: 16 bars
Total Time: 45 minutes
Source: Adapted from broma bakery
Bars:
1 cup unsalted butter, melted
1 1/4 cup packed brown sugar
4 tablespoons molasses
2 eggs
2 teaspoons vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon cloves
2 1/4 cups all-purpose flour
zest of 1 lemon
Icing:
4 tablespoons confectioners' sugar
3-4 tablespoons milk
4 ounces white chocolate, finely chopped
cinnamon and confectioners sugar for topping
Step 1: Preheat the oven to 350 degrees and grease a 8 x 8 pan.
Step 2: Combine the melted butter, brown sugar, and molasses in a large mixing bowl. Make sure the melted butter is completely cool before working with it.
Step 3: Add the egg, vanilla, and lemon zest, and mix to combine.
Step 4: In a separate bowl sift together the flour, ginger, cinnamon, cloves, baking powder, and salt. Add the dry ingredients to the wet ingredients and fold to combine.
Step 5: Transfer the batter into the prepared pan and spread into an even layer. Bake for 20 to 30 minutes or until the edges are set, but the middle is still slightly gooey.
Step 6: While blondies are baking make the icing. In a separate bowl, combine the sugar, melted white chocolate, and milk. Mix until smooth. You may have to add extra milk to make sure the icing is smooth. Add mixture to a piping bag or ziplock bag.
Step 7: Once the blondies are cool, use the piping bag to drizzle with melted icing. Dust
with confectioners sugar and cinnamon.
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