Gingerbread Blondies
Recipe type: High Altitude Baking
  • 2¾ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 cup packed brown sugar
  • ¾ cup molasses
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons heavy whipping cream
  • Powdered sugar or cream cheese icing, for topping, if desired.
  1. Preheat your oven to 350 F.
  2. Grease a 9 x 2" baking pan.
  3. Whisk together the flour, salt, baking soda, baking powder, ginger, and cinnamon.
  4. In another bowl, whisk together the melted butter, brown sugar, molasses, and vanilla. Add the egg and heavy cream, whisking until incorporated.
  5. Pour into the flour mixture and stir until smooth.
  6. Pour the batter into your prepared pan and bake for about 25 minutes, or until the blondies are chestnut brown in color, puffed, slightly cracked on top, and a skewer inserted in the center comes out with a few soft or gooey crumbs.
  7. Store in an airtight container for up to four days.
Recipe by High Altitude Bakes at