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Spiced Gingerbread Blondies Irresistible Holiday Treat

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- Butter, sugars, eggs, and vanilla We need 1 cup of unsalted butter, melted. This gives our blondies a rich flavor. For sweetness, we mix 1 cup of packed brown sugar with 1/2 cup of granulated sugar. This mix adds depth to the taste. Two large eggs bring moisture and help bind everything together. A tablespoon of vanilla extract gives a nice aroma and sweetness. - Flour, leavening agents, and spices For the base, we use 2 cups of all-purpose flour. This gives the blondies their structure. We add 2 teaspoons of baking powder and 1 teaspoon of baking soda. These help the blondies rise. Our spices include 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. These spices add warmth and flavor. Lastly, we add 1/4 teaspoon of salt to balance everything. - Optional mix-ins: nuts and white chocolate chips To personalize your blondies, you can add 1/2 cup of chopped pecans or walnuts. These give a nice crunch. You can also add 1/2 cup of white chocolate chips for a sweet twist. Both options make the blondies even more delicious. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). While the oven heats, grease a 9x13 inch baking pan. You can also line it with parchment paper. This makes it easy to lift out the blondies later. In a large mixing bowl, combine 1 cup of melted unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Whisk them together until the mix is smooth and creamy. Next, add 2 large eggs, one at a time. Then, mix in 1 tablespoon of vanilla extract. Ensure everything blends well. In a separate bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of salt. Slowly fold this dry mix into the wet ingredients. Stir gently until just combined. Avoid over-mixing to keep your blondies soft. If you want extra flavor, fold in 1/2 cup of chopped pecans or walnuts. You can also add 1/2 cup of white chocolate chips for a sweet touch. These add-ins give your blondies more texture and taste. Pour the batter into your prepared baking pan. Spread it evenly across the pan. Bake in your preheated oven for 25-30 minutes. Check with a toothpick; it should come out clean when the blondies are done. Once baked, take the pan out of the oven. Let it cool for about 10 minutes. After that, transfer the blondies to a wire rack to cool completely. When cool, cut into squares. Serve them on a festive platter, maybe dusted with powdered sugar. They pair wonderfully with whipped cream or vanilla ice cream! To make your spiced gingerbread blondies rich and chewy, use melted butter. It brings moisture and depth. Mix the brown sugar and granulated sugar well to get a smooth batter. This step is key for a tender bite. I like to fold in chopped pecans or walnuts. They add crunch and a nice flavor contrast. White chocolate chips also work well for sweetness. Just remember to keep your spices fresh. Fresh spices make all the difference in flavor! Don’t over-mix the batter. Over-mixing can make your blondies tough instead of soft. When adding dry ingredients, fold gently until just combined. Also, watch your baking time closely. Checking too early or too late can lead to undercooked or dry blondies. Finally, let them cool a bit in the pan. This helps them set up properly before moving them. For even baking, make sure your oven is preheated to 350°F (175°C). Use an oven thermometer if you can. It ensures the right temperature. Spread the batter evenly in the pan. This helps it bake uniformly. Rotate the pan halfway through baking. This simple step can prevent uneven browning. Lastly, use a toothpick to check for doneness. Insert it in the center; it should come out clean or with a few crumbs. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. They add a more vibrant and aromatic profile to your blondies. Don’t Overmix: Mix the batter until just combined. Overmixing can lead to tough blondies, so be gentle when folding in the dry ingredients. Check for Doneness: To ensure the blondies are perfectly baked, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Storage Tips: Store leftover blondies in an airtight container at room temperature for up to a week, or freeze for longer storage to enjoy later. {{image_2}} You can easily make these blondies nut-free. Just skip the pecans or walnuts. To make them dairy-free, use a plant-based butter. Coconut oil works well too. This way, you still get a tasty treat without nuts or dairy. Want to change the flavor? Swap out spices! Try cardamom for a warm touch. You can also add allspice for a unique twist. Mixing in different spices keeps the blondies fresh and fun. Feel free to get creative with add-ins. White chocolate chips are great, but you can use dark chocolate or even milk chocolate. Dried fruit, like cranberries or raisins, can add a nice chewiness. These swaps allow you to customize your blondies to fit your taste. To keep your spiced gingerbread blondies fresh, store them in an airtight container. Use parchment paper between layers to avoid sticking. Keep them at room temperature for up to five days. If you want them to last longer, refrigerate them. They will stay good for about a week in the fridge. Freezing blondies is simple. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap or foil. Place them in a freezer-safe bag or container. Label it with the date. Your blondies can last up to three months in the freezer. When you want one, just take it out and let it thaw at room temperature. To enjoy warm blondies, preheat your oven to 350°F (175°C). Place the blondies on a baking sheet. Cover them with foil to keep them moist. Heat for about 10 minutes. You can also microwave a single square for about 15-20 seconds. Add a scoop of ice cream on top for a tasty treat! Yes, you can make these blondies ahead of time. Bake them and let them cool. Once cool, wrap them tightly in plastic wrap. Store them at room temperature for up to three days. For longer storage, freeze them for up to three months. Just thaw them overnight before serving. If you need a substitute for brown sugar, try using white sugar mixed with molasses. For every cup of brown sugar, mix 1 cup of white sugar with 1 tablespoon of molasses. You can also use coconut sugar, which will give a similar flavor. To check if your blondies are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. If the toothpick has wet batter, they need more time. Watch them closely, as overbaking will make them dry. Yes, you can make gluten-free blondies! Use a gluten-free all-purpose flour blend instead of regular flour. Ensure that the blend contains xanthan gum for the best texture. This swap will keep the blondies soft and tasty. In this post, we discussed how to make Spiced Gingerbread Blondies step by step. I shared detailed ingredient lists, from the basic components to optional mix-ins. You learned tips for getting the best texture and avoiding common baking mistakes. We also explored variations and storage methods to keep your blondies fresh. Baking can be both fun and rewarding. With these insights, you can create delicious treats tailored to your taste and needs. Enjoy your baking!

WANT TO SAVE THIS RECIPE?

Are you ready to bake a treat that captures the season’s warmth? My Spiced Gingerbread Blondies blend cozy flavors and soft textures into the perfect holiday dessert. This easy recipe uses simple ingredients like butter, sugar, and spices, making it accessible for all bakers. You’ll love how delightful and fragrant your kitchen will smell as these blondies bake! Let’s dive into the joy of creating this irresistible holiday favorite.

Why I Love This Recipe

  1. Delicious Flavor: The combination of spices in these blondies creates a warm and inviting flavor profile that’s perfect for any occasion.
  2. Easy to Make: This recipe comes together quickly and requires minimal effort, making it ideal for both novice and experienced bakers.
  3. Customizable: You can easily add your favorite mix-ins like nuts or chocolate chips, allowing for personal touches to suit your taste.
  4. Perfect for Sharing: These blondies cut into neat squares, making them perfect for sharing at parties, gatherings, or potlucks.

Ingredients

Detailed Ingredient List

– Butter, sugars, eggs, and vanilla

We need 1 cup of unsalted butter, melted. This gives our blondies a rich flavor. For sweetness, we mix 1 cup of packed brown sugar with 1/2 cup of granulated sugar. This mix adds depth to the taste. Two large eggs bring moisture and help bind everything together. A tablespoon of vanilla extract gives a nice aroma and sweetness.

– Flour, leavening agents, and spices

For the base, we use 2 cups of all-purpose flour. This gives the blondies their structure. We add 2 teaspoons of baking powder and 1 teaspoon of baking soda. These help the blondies rise. Our spices include 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. These spices add warmth and flavor. Lastly, we add 1/4 teaspoon of salt to balance everything.

– Optional mix-ins: nuts and white chocolate chips

To personalize your blondies, you can add 1/2 cup of chopped pecans or walnuts. These give a nice crunch. You can also add 1/2 cup of white chocolate chips for a sweet twist. Both options make the blondies even more delicious.

Step-by-Step Instructions

Prepping the Oven and Pan

Start by preheating your oven to 350°F (175°C). While the oven heats, grease a 9×13 inch baking pan. You can also line it with parchment paper. This makes it easy to lift out the blondies later.

Mixing the Wet Ingredients

In a large mixing bowl, combine 1 cup of melted unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Whisk them together until the mix is smooth and creamy. Next, add 2 large eggs, one at a time. Then, mix in 1 tablespoon of vanilla extract. Ensure everything blends well.

Combining Dry Ingredients with Wet

In a separate bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of salt. Slowly fold this dry mix into the wet ingredients. Stir gently until just combined. Avoid over-mixing to keep your blondies soft.

Adding Optional Ingredients

If you want extra flavor, fold in 1/2 cup of chopped pecans or walnuts. You can also add 1/2 cup of white chocolate chips for a sweet touch. These add-ins give your blondies more texture and taste.

Baking Instructions

Pour the batter into your prepared baking pan. Spread it evenly across the pan. Bake in your preheated oven for 25-30 minutes. Check with a toothpick; it should come out clean when the blondies are done.

Cooling and Serving Advice

Once baked, take the pan out of the oven. Let it cool for about 10 minutes. After that, transfer the blondies to a wire rack to cool completely. When cool, cut into squares. Serve them on a festive platter, maybe dusted with powdered sugar. They pair wonderfully with whipped cream or vanilla ice cream!

Tips & Tricks

Perfecting Texture and Flavor

To make your spiced gingerbread blondies rich and chewy, use melted butter. It brings moisture and depth. Mix the brown sugar and granulated sugar well to get a smooth batter. This step is key for a tender bite. I like to fold in chopped pecans or walnuts. They add crunch and a nice flavor contrast. White chocolate chips also work well for sweetness. Just remember to keep your spices fresh. Fresh spices make all the difference in flavor!

Common Mistakes to Avoid

Don’t over-mix the batter. Over-mixing can make your blondies tough instead of soft. When adding dry ingredients, fold gently until just combined. Also, watch your baking time closely. Checking too early or too late can lead to undercooked or dry blondies. Finally, let them cool a bit in the pan. This helps them set up properly before moving them.

How to Ensure Even Baking

For even baking, make sure your oven is preheated to 350°F (175°C). Use an oven thermometer if you can. It ensures the right temperature. Spread the batter evenly in the pan. This helps it bake uniformly. Rotate the pan halfway through baking. This simple step can prevent uneven browning. Lastly, use a toothpick to check for doneness. Insert it in the center; it should come out clean or with a few crumbs.

Pro Tips

  1. Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. They add a more vibrant and aromatic profile to your blondies.
  2. Don’t Overmix: Mix the batter until just combined. Overmixing can lead to tough blondies, so be gentle when folding in the dry ingredients.
  3. Check for Doneness: To ensure the blondies are perfectly baked, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
  4. Storage Tips: Store leftover blondies in an airtight container at room temperature for up to a week, or freeze for longer storage to enjoy later.

Variations

Nut-Free or Dairy-Free Options

You can easily make these blondies nut-free. Just skip the pecans or walnuts. To make them dairy-free, use a plant-based butter. Coconut oil works well too. This way, you still get a tasty treat without nuts or dairy.

Flavor Variations

Want to change the flavor? Swap out spices! Try cardamom for a warm touch. You can also add allspice for a unique twist. Mixing in different spices keeps the blondies fresh and fun.

Swapping Add-ins

Feel free to get creative with add-ins. White chocolate chips are great, but you can use dark chocolate or even milk chocolate. Dried fruit, like cranberries or raisins, can add a nice chewiness. These swaps allow you to customize your blondies to fit your taste.

Storage Info

Best Practices for Storing Blondies

To keep your spiced gingerbread blondies fresh, store them in an airtight container. Use parchment paper between layers to avoid sticking. Keep them at room temperature for up to five days. If you want them to last longer, refrigerate them. They will stay good for about a week in the fridge.

How to Freeze for Later Use

Freezing blondies is simple. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap or foil. Place them in a freezer-safe bag or container. Label it with the date. Your blondies can last up to three months in the freezer. When you want one, just take it out and let it thaw at room temperature.

Reheating Tips

To enjoy warm blondies, preheat your oven to 350°F (175°C). Place the blondies on a baking sheet. Cover them with foil to keep them moist. Heat for about 10 minutes. You can also microwave a single square for about 15-20 seconds. Add a scoop of ice cream on top for a tasty treat!

FAQs

Can I make Spiced Gingerbread Blondies ahead of time?

Yes, you can make these blondies ahead of time. Bake them and let them cool. Once cool, wrap them tightly in plastic wrap. Store them at room temperature for up to three days. For longer storage, freeze them for up to three months. Just thaw them overnight before serving.

What can I substitute for brown sugar?

If you need a substitute for brown sugar, try using white sugar mixed with molasses. For every cup of brown sugar, mix 1 cup of white sugar with 1 tablespoon of molasses. You can also use coconut sugar, which will give a similar flavor.

How can I tell when my blondies are done baking?

To check if your blondies are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. If the toothpick has wet batter, they need more time. Watch them closely, as overbaking will make them dry.

Are there gluten-free options for this recipe?

Yes, you can make gluten-free blondies! Use a gluten-free all-purpose flour blend instead of regular flour. Ensure that the blend contains xanthan gum for the best texture. This swap will keep the blondies soft and tasty.

In this post, we discussed how to make Spiced Gingerbread Blondies step by step. I shared detailed ingredient lists, from the basic components to optional mix-ins. You learned tips for getting the best texture and avoiding common baking mistakes. We also explored variations and storage methods to keep your blondies fresh.

Baking can be both fun and rewarding. With these insights, you can create delicious treats tailored to your taste and needs. Enjoy your bakin

- Butter, sugars, eggs, and vanilla We need 1 cup of unsalted butter, melted. This gives our blondies a rich flavor. For sweetness, we mix 1 cup of packed brown sugar with 1/2 cup of granulated sugar. This mix adds depth to the taste. Two large eggs bring moisture and help bind everything together. A tablespoon of vanilla extract gives a nice aroma and sweetness. - Flour, leavening agents, and spices For the base, we use 2 cups of all-purpose flour. This gives the blondies their structure. We add 2 teaspoons of baking powder and 1 teaspoon of baking soda. These help the blondies rise. Our spices include 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. These spices add warmth and flavor. Lastly, we add 1/4 teaspoon of salt to balance everything. - Optional mix-ins: nuts and white chocolate chips To personalize your blondies, you can add 1/2 cup of chopped pecans or walnuts. These give a nice crunch. You can also add 1/2 cup of white chocolate chips for a sweet twist. Both options make the blondies even more delicious. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). While the oven heats, grease a 9x13 inch baking pan. You can also line it with parchment paper. This makes it easy to lift out the blondies later. In a large mixing bowl, combine 1 cup of melted unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Whisk them together until the mix is smooth and creamy. Next, add 2 large eggs, one at a time. Then, mix in 1 tablespoon of vanilla extract. Ensure everything blends well. In a separate bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of salt. Slowly fold this dry mix into the wet ingredients. Stir gently until just combined. Avoid over-mixing to keep your blondies soft. If you want extra flavor, fold in 1/2 cup of chopped pecans or walnuts. You can also add 1/2 cup of white chocolate chips for a sweet touch. These add-ins give your blondies more texture and taste. Pour the batter into your prepared baking pan. Spread it evenly across the pan. Bake in your preheated oven for 25-30 minutes. Check with a toothpick; it should come out clean when the blondies are done. Once baked, take the pan out of the oven. Let it cool for about 10 minutes. After that, transfer the blondies to a wire rack to cool completely. When cool, cut into squares. Serve them on a festive platter, maybe dusted with powdered sugar. They pair wonderfully with whipped cream or vanilla ice cream! To make your spiced gingerbread blondies rich and chewy, use melted butter. It brings moisture and depth. Mix the brown sugar and granulated sugar well to get a smooth batter. This step is key for a tender bite. I like to fold in chopped pecans or walnuts. They add crunch and a nice flavor contrast. White chocolate chips also work well for sweetness. Just remember to keep your spices fresh. Fresh spices make all the difference in flavor! Don’t over-mix the batter. Over-mixing can make your blondies tough instead of soft. When adding dry ingredients, fold gently until just combined. Also, watch your baking time closely. Checking too early or too late can lead to undercooked or dry blondies. Finally, let them cool a bit in the pan. This helps them set up properly before moving them. For even baking, make sure your oven is preheated to 350°F (175°C). Use an oven thermometer if you can. It ensures the right temperature. Spread the batter evenly in the pan. This helps it bake uniformly. Rotate the pan halfway through baking. This simple step can prevent uneven browning. Lastly, use a toothpick to check for doneness. Insert it in the center; it should come out clean or with a few crumbs. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. They add a more vibrant and aromatic profile to your blondies. Don’t Overmix: Mix the batter until just combined. Overmixing can lead to tough blondies, so be gentle when folding in the dry ingredients. Check for Doneness: To ensure the blondies are perfectly baked, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Storage Tips: Store leftover blondies in an airtight container at room temperature for up to a week, or freeze for longer storage to enjoy later. {{image_2}} You can easily make these blondies nut-free. Just skip the pecans or walnuts. To make them dairy-free, use a plant-based butter. Coconut oil works well too. This way, you still get a tasty treat without nuts or dairy. Want to change the flavor? Swap out spices! Try cardamom for a warm touch. You can also add allspice for a unique twist. Mixing in different spices keeps the blondies fresh and fun. Feel free to get creative with add-ins. White chocolate chips are great, but you can use dark chocolate or even milk chocolate. Dried fruit, like cranberries or raisins, can add a nice chewiness. These swaps allow you to customize your blondies to fit your taste. To keep your spiced gingerbread blondies fresh, store them in an airtight container. Use parchment paper between layers to avoid sticking. Keep them at room temperature for up to five days. If you want them to last longer, refrigerate them. They will stay good for about a week in the fridge. Freezing blondies is simple. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap or foil. Place them in a freezer-safe bag or container. Label it with the date. Your blondies can last up to three months in the freezer. When you want one, just take it out and let it thaw at room temperature. To enjoy warm blondies, preheat your oven to 350°F (175°C). Place the blondies on a baking sheet. Cover them with foil to keep them moist. Heat for about 10 minutes. You can also microwave a single square for about 15-20 seconds. Add a scoop of ice cream on top for a tasty treat! Yes, you can make these blondies ahead of time. Bake them and let them cool. Once cool, wrap them tightly in plastic wrap. Store them at room temperature for up to three days. For longer storage, freeze them for up to three months. Just thaw them overnight before serving. If you need a substitute for brown sugar, try using white sugar mixed with molasses. For every cup of brown sugar, mix 1 cup of white sugar with 1 tablespoon of molasses. You can also use coconut sugar, which will give a similar flavor. To check if your blondies are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. If the toothpick has wet batter, they need more time. Watch them closely, as overbaking will make them dry. Yes, you can make gluten-free blondies! Use a gluten-free all-purpose flour blend instead of regular flour. Ensure that the blend contains xanthan gum for the best texture. This swap will keep the blondies soft and tasty. In this post, we discussed how to make Spiced Gingerbread Blondies step by step. I shared detailed ingredient lists, from the basic components to optional mix-ins. You learned tips for getting the best texture and avoiding common baking mistakes. We also explored variations and storage methods to keep your blondies fresh. Baking can be both fun and rewarding. With these insights, you can create delicious treats tailored to your taste and needs. Enjoy your baking!

Spiced Gingerbread Blondies

Deliciously spiced blondies with a hint of ginger and optional nuts and white chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup white chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan, or line it with parchment paper for easier removal.
  • In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and well combined.
  • Add the eggs one at a time to the mixture, followed by the vanilla extract. Mix until fully incorporated.
  • In a separate bowl, sift together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt.
  • Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to over-mix.
  • If desired, fold in the chopped nuts and white chocolate chips for added texture and flavor.
  • Pour the batter into the prepared baking pan, spreading it evenly.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Once baked, remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  • Once the blondies are cool, cut into squares and serve.

Notes

Arrange the blondies on a festive platter and dust with powdered sugar for an elegant touch. Consider serving with a dollop of whipped cream or a scoop of vanilla ice cream on the side for an indulgent treat!
Keyword baking, blondies, dessert, gingerbread

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