Gingerbread Blondies  Recipe (2024)

If you add the dry spices to the browned butter (even before adding the sugar and molasses), they will bloom and you'll end up with an intensified aroma and better impact of the spices overall.

Drizzle with a sharp lemon icing instead of chocolate.

Another trick with parchment: If you line the pan with 2 strips at right angles, you dont need to grease the pan to hold them in place. Just use clothes pins, document clips, or chip clis to fasten the strips to the sides of your pan. Remove the clips after you sread the batter. The weight of the batter will keep the parch in place, and you may not need to wash the pan at all.

These turned out okay. The "whisk until smooth" in step 2 was a fail. 10 minutes with a handheld whisk yielded a black sludge of the consistency of unrefined crude. Specks of sludge scattered everywhere. I wanted to throw the whole thing out, but my husband urged me to continue. Adding the eggs and flour/spice mixture did yield a smoothly-whisked batter, which baked up fine. But the cooking time should be increased to reflect time spent mopping the kitchen and hand washing my sweater.

For every 1/4 teaspoon of ground ginger, use 1 tablespoon of fresh-grated ginger in recipes. This works in the opposite direction as well. If you don't have any fresh ginger, you can substitute dried ground ginger using the same ratio.

Based on other cooks' notes, I ...Melted (boiled) the butter on the stove (it never browned). Whisked the butter/brown sugar mixture in my KitchenAid with success. Added the vanilla at this step. Was impatient about waiting for the batter to cool, so added in half the flour/spice mixture before adding the eggs. Continued whisking and made a nice, smooth batter. Lined a 9x13 with parchment and baked it for 30 minutes. Drizzled w/dark chocolate.Delicious!

Swap the 1/4 teaspoon of black pepper for cayenne pepper. Trust me, it works.

Absolutely delicious! They reminded me of the gingersnaps I make at the holidays, so I sprinkled the top with Demerara sugar before baking and skipped the chocolate decor step. Just a bit sparkly with a nice little crunch. A great recipe to add to my rotation. Thanks!

D Barker: I've also never understood the direction to both line with parchment paper and grease. I just do the paper and have never had any sticking issues. Cheers!

I’m with Claudia. The whisk until smooth step was a total failure— even after switching from a hand whisk to my KitchenAid standup mixer. And I probably should’ve baked mine for well more than 30 minutes. The instruction not to cook too long led me to undercook the blondies significantly. I like the flavor, but the recipe needs some revision, I think.

I didn't have a 9x9 pan so scaled up all the ingredients by 50% and used a 13x9 baking pan instead. Turned out delicious! I took them out of the oven after 20 minutes, probably could've gone a few minutes longer.

Delicious! Quite sweet and fudgy so cutting small bites is good. Dusted with powdered sugar and Christmas sprinkles rather than drizzling with chocolate.

Can these be frozen? Like maybe before adding the chocolate drizzle? That information for all these cookie recipes would be useful.

The parchment is the easiest way to the bars out of the pan in one piece; greasing the pan lightly helps the parchment lie flat against the sides and bottom of the pan. The parchment sticks to the pan, not the bars.

Yes, grease the pan and add parchment paper. These were delicious. I had to bake at least 30 minutes, but I probably good have gone for more. I had trouble browning the butter… I gave up after 8 minutes or so of a full boil… oh well, still good. The middle sunk quite a bit after cooling but that didn’t matter it had a nice fudgey texture. The ginger notes were fantastic. I did forget to add the pepper but will next time.

I made these as written with the addition of some crystalized ginger bits in the batter, which I highly recommend. Toasted nuts included, skipped the drizzle. These are crazy good. Just be sure not to over bake. I set my timer for 17 minutes, ended up giving them a minute more, but pulled them out with them looking a little underdone. Metal pan in my case. These were devoured wit everyone saying they are a new favorite on the Christmas cookie plate.

OMG. Unbelievably good. I made them exactly as the recipe said. I was afraid they might be too gingery, but they are perfect!

Wonderful! i cut everything in half for just the 2 of us and used an 8x6 Pyrex. The consistency was a perfect brownie-chewy, and the aroma made me think it was holiday time -- a bit wistful, but made the kitchen a nice place to be on this rainy California Monday. Thanks!

The recipe is perfection. The spices and flavors and texture were outstanding. The first time I I drizzled chocolate on top and found that overwhelmed the bright spice flavor. The second time I followed another commenter's suggestion to drizzle a lemon glaze over it. Outstanding! BTW - no issues with spattering or undercooking. Used a silicone whisk, baked to 18 mins. Thank you Melissa!

So good! Used coffee liqueur instead of vanilla, added a pinch of grated nutmeg- (both really unnecessary - but couldn’t help myself) directions were great. These were gone so fast. Yipee! A new favorite.

We made a larger batch in a 9x13 pan as a test. Reduced the brown sugar by about 25 percent and subbed a smaller amount of nutmeg as we didn't have allspice. Maybe due to the reduction in the sugar, ours didn't sink dramatically like the one in the video and in many reviews. Piped ginger cream glaze & crystallized ginger on top. Wow, amazing! Melissa Clark does it again! Another one for our regular baking rotation. Sanctuary Baking nonprofit

The chocolate didn’t stick well. 10x sugar with a little ginger and cinnamon drizzled and stuck better.

These are extraordinary. Wowed the whole family at Christmas!

I felt like these needed more flour, but everyone else loved them. To each their own I suppose.

Deliciousness!!!! Wow! I used the 9x9 pan, 1TBS bourbon and 1TBS vanilla, cayenne instead of black pepper, and stirred the spices into the browned butter. I did have to bake 35 minutes. What a delicious treat!

But now I know I should have used more fresh (it’s not a 1:1 ratio of fresh and dried)I would try again not adding spices to butter

These were fabulous, but next year they'll be better. I doubled the batch, because it's no more work and you get more cookies. Other than that, I followed the recipe as written, with one exception. I over-baked a bit on purpose because I didn't want gooey, brownie-like centers; I wanted a more cake-like texture. Delicious, and not dry at all, with still a some chew. Pecans are not optional IMHO. And next year I will add white chocolate glaze AFTER cutting, because it chipped off while cutting.

These are absolutely amazing…great flavor. I was skeptical about leaving them so gooey but my-oh-my, do it and you will be happy, happy, happy!

Made those several times and loved their flavor. However, the texture is cakey. Did others get the same result? I wanted chewy like a cookie…

I made this in an 8 x 8 metal cake pan, bloomed the spices in the hot butter and used 1 1/4 c. of flour, all per users' comments here. Baked for a half hour and the consistency was perfect. But the spices hardly came through. I was glad I added a lemon curd icing as shown on the video. Spices need to be nearly doubled in my view.