Gingerbread Blondies

A moist bar with all the flavor of classic gingerbread cookies as a soft chewy texture of a brownie. Irresistible thanks to the warming flavors of cinnamon, ginger and cloves. Topped with a tangy cinnamon cream cheese frosting, these are simply perfect for the holidays! Makes a 8x8 pan-ful.
SKU: DYB-NO21055
$8.95
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A moist bar with all the flavor of classic gingerbread cookies as a soft chewy texture of a brownie. Irresistible thanks to the warming flavors of cinnamon, ginger and cloves. Topped with a tangy cinnamon cream cheese frosting, these are simply perfect for the holidays! Makes a 8x8 pan-ful.

A moist bar with all the flavor of classic gingerbread cookies as a soft chewy texture of a brownie. Irresistible thanks to the warming flavors of cinnamon, ginger and cloves. Topped with a tangy cinnamon cream cheese frosting, these are simply perfect for the holidays! Makes a 8x8 pan-ful.

YOU WILL NEEDBLONDIE 

  • ½ cup butter, melted and cooled to room temperature 

  • 1 large egg, lightly beaten 

  • 2 tablespoons molasses 

 

YOU WILL NEED: FROSTING 

  • OPTION 1 : As a buttercream use ¼ cup butter + 1 tablespoon molasses + ½ tablespoon milk 

  • OPTION 2 : As a cream cheese frosting use ¼ cup cream cheese + 1 tablespoon butter + 1 tablespoon molasses  

 

DIRECTIONS 

  1. Preheat oven to 350F 

  1. Parchment line an 8x8 or 9x9-inch baking pan 

  1. Remove clear bag found inside your pouch and set aside 

  1. Mix all wet blondie ingredients into your bowl (butter, egg, molasses) 

  1. Empty contents of your pouch into your wet ingredients and mix dry and wet ingredients together until combined. Do not overmix.   

  1. Pour blondie batter into your prepared pan 

  1. Bake 25 to 30 minutes or until edges are lightly browned and center is shiny.  Cool on wire rack (blondie will sink a little while cooling, this is normal) 

 

Prepare Frosting: Once your blondie has cooled, make your frosting. Using an electric mixer, beat wet ingredients together (choose from option 1 or option 2 icing) with contents of clear bag you removed in step 3.  If your mixture is too thick to your liking, add in ½ tablespoon milk at a time until your frosting is your desired spreadable consistency.  Spread icing on cooled blondie. Optionally garnish with chopped crystallized ginger for extra fancy.    

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