These gingerbread blondies mix warm gingerbread flavor with chocolate chips. These bars are very easy to make. They are filled with warm spices and loaded with chocolate chips. You have to make these during the holidays.
These gingerbread blondies are SO good. I recipe tested these 4 times before I got the perfect combination.
These bars are gooey, chewy, and soft. They have a light molasses flavor, but they are filled with TONS of spices!
Why You Will Love This
- Easy to make- These bars are very easy to make. They do require a mixer, but they can be whipped up in 10-15 minutes before going in the oven.
- Gooey blondies- The blondie texture makes them super gooey and chewy.
- Warm spices- These bars are full of flavor and has a light molasses flavor.
- Chocolate chips- They are also loaded with chocolate chips.
- Butter- Pull this out 2 hours before baking.
- Dark brown sugar- Now you can use light brown sugar. However, the dark brown sugar pairs well with the gingerbread flavor.
- Molasses- Don't use blackstrap. I like grandma's molasses.
- Eggs- Pull these out 2 hours before baking.
- Chocolate chips- Use a high quality chocolate chip. Use semi-sweet or dark chocolate.
Step By Step Instructions
Here is how to make and bake these bars.
STEP 1: Beat the butter and brown sugar. Beat these on high for 2 minutes. This aerates the butter.
STEP 2: Next, add in molasses, vanilla, and eggs. Beat these on high to lighten the batter.
STEP 3: Add in dry ingredients. Then, add in flour, salt, ginger, cinnamon, and nutmeg. Mix on low and add in chocolate chips. Don't over mix the dough.
STEP 4: Pour batter into a pan. Pour the batter into a 9X9 pan. Make sure to spray the pan with baking nonstick spray.
STEP 5: Bake the blondies. Bake them for 40-50 minutes. The middle needs to have no jiggle. Top with chocolate chips while it is warm.
STEP 6: Cool the bars. These bars need to cool completely before you can cut into them. Be patient!
When you are making the bars, it is very important the batter gets beaten at a high speed. Make sure to set a timer!
Aerating the wet ingredients allows for a more gooey texture.
I recipe tested this, but make sure to add the chocolate chips after the bars are done baking. If you add it before, it will affect the bars when baking. It won't rise as much.
Yes you can! It will make it slightly thicker bars.
Yes you can. The bars still taste great without the chocolate chips because of all the spices.
Yes, just double the recipe. It will be an extra 15-20 minutes in bake time.
Storing and Freezing
Store these gingerbread blondies in an airtight container. Store these at room temperature for 5 days.
Freeze the bars after they are cut. Store in an airtight container and freeze up to 30 days. Thaw for 1 hour before eating.
Other Bar Recipes To Try
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- 1 cup Unsalted butter room temperature
- 1 ¼ cups Dark brown sugar packed
- 2 Large eggs room temperature
- ¼ cup Unsulfured molasses
- 1 teaspoon Pure vanilla extract
- 2 cup All-purpose flour
- 1 teaspoon Salt
- 3 teaspoon Ground cinnamon
- 3 teaspoon Ground ginger
- ¼ teaspoon Ground nutmeg
- 1 ¼ cup Semi-sweet chocolate chips
- Preheat oven to 325°F. Spray an 9X9 pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
- Using a mixer, beat butter and brown sugar for 2 minutes on high. Scrape the bowl. Add in vanilla, molasses, and eggs. Beat on high for 1 minute. Scrape the bowl1 cup Unsalted butter, 1 ¼ cups Dark brown sugar, 2 Large eggs, ¼ cup Unsulfured molasses, 1 teaspoon Pure vanilla extract
- Add in flour, salt, cinnamon, ginger, and nutmeg. Mix on low until combined. Fold in the chocolate chips.2 cup All-purpose flour, 1 teaspoon Salt, 3 teaspoon Ground cinnamon, 3 teaspoon Ground ginger, ¼ teaspoon Ground nutmeg, 1 ¼ cup Semi-sweet chocolate chips
- Pour batter into the pan.
- Bake for 40-50 minutes. Bake until there is no more jiggle. Top with chocolate chips while warm.
- Cool the bars completely before taking out of the pan and cutting.