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.
- Preheat your oven to 350 F.
- Grease a 9 x 2" baking pan.
- Whisk together the flour, salt, baking soda, baking powder, ginger, and cinnamon.
- In another bowl, whisk together the melted butter, brown sugar, molasses, and vanilla. Add the egg and heavy cream, whisking until incorporated.
- Pour into the flour mixture and stir until smooth.
- 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.
- Store in an airtight container for up to four days.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/cookies/2015/12/16/gingerbread-blondies/
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