Gingerbread Blondies are what you bake when avoiding the hustle and bustle of complicated cake or cookie recipes. No creaming butter, cutting out cookies, cake stacking, shaping, or complicated frosting. These are easy to prepare, they bake quickly and can be served as they are! Most importantly, these blondies are spicy, with crispy gingerbread edges and moist chewy centres just like your favourite cookies! an easy holiday dessert to satisfy a sweet tooth!
I am what they call a ”chocoholic” since I find every reason to serve my desserts with chocolate. For instance, these gingerbread blondies which I served with a silky chocolate ganache. A definite upgrade. Truthfully, they can be served with a range of sauces or frosting like; white chocolate ganache, salted caramel, whipped cream cheese, a sprinkle of powdered sugar or just as they are! plain and simple but not really!
You can also add different ingredients to substitute the sauce or frosting. Consequently, you can opt for chocolate chips, white, milk or dark in the batter.
Just as in cookies, the baking time can affect texture. Less time in the oven will yield a cakier texture while extra time in the oven will yield crunchy blondies.
HOW TO MAKE THESE GINGERBREAD BLONDIES
1. PREHEAT OVEN AND PREPARE BAKING PAN
Preheat your oven to 170C then line your baking pan with parchment paper and set it aside.
2. MIX ALL THE DRY INGREDIENTS
In a bowl, mix all-purpose flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt. Mix these until combined then set it aside.
3. MIX THE WET INGREDIENTS SEPARATELY
In a separate bowl, mix eggs, granulated sugar, brown sugar, vanilla extract and zest of orange. Mix until foamy and smooth. Add in melted and cooled oil and mix to combine.
4. COMBINE WET INGREDIENTS WITH DRY INGREDIENTS
Gradually add the flour mixture to the wet ingredient mixture mixing with a spatula
5. BAKE
Pour the batter into the prepared pan and bake for 30 minutes until browned and crisp around the edges, tough but slightly soft in the centre. Remove from the oven and set it aside to cool for ten minutes, then remove from the pan and place on a cooling rack to cool completely.
6. MAKE THE GANACHE
Finely chop the chocolate and pour it into a medium-sized mixing bowl. Bring heavy cream to a simmer in a pot set over medium heat. Immediately pour the hot cream over the chopped chocolate and stir slowly until the chocolate fully melts. Set it aside to cool for 10-20 minutes or until slightly thick.
FROST WITH THE GANACHE
After the ganache has cooled pipe or frost on the cooled blondies.
GINGERBREAD BLONDIES
Course: RecipesDifficulty: Easy4
servings30
minutesIngredients
260 gm all-purpose flour
200 gm unsalted butter
2 large eggs
1 egg yolk
80 gm dark brown sugar
50 gm granulated sugar
50 gm molasses
1 tsp baking powder
1/2 tsp baking soda
2 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 tsp vanilla extract
2-3 tsp zest of fresh oranges
- Chocolate Ganache
150 gm chococlate
150 gm heavy cream
Directions
- Preheat the oven to 170C. Line a baking pan with parchment paper and set it aside.
- In a medium-sized mixing bowl, combine all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt mix then set it aside.
- In a separate bowl, combine eggs, brown sugar, granulated sugar, vanilla extract, molasses, and zest of orange. Whisk until thick and smooth. Then add melted and cooled butter and mix to combine.
- Combine wet ingredients with dry ingredients.
- Pour batter into the prepared baking pan and spread. Bake for 30 minutes. The edges will be stiff and slightly jiggly, bouncy in the centre.
- Set it aside to cool for ten minutes. then remove from pan and place on cooling rack to cool it completely. Slice into equal-sized bars.
- To make Ganache; finely chop the chocolate and pour it into a mixing bowl.
Pour heavy cream into a pan then place it over medium heat and bring the cream to a simmer. Pour the hot heavy cream over the chocolate and slowly stir until the chocolate fully melts and everything is combined.
Set it aside to cool for 10 minutes then pipe or spread using a knife or spoon on the cooled blondies. Serve and enjoy.
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