Zingy Ginger Molasses Blondies | Sarah | Broma Bakery

Sarah | Broma Bakery

Name: Zingy Ginger Molasses Blondies
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 16
Ingredients: McCormick Gourmet™ Organic Ground Saigon Cinnamon; Challenge Butter, Unsalted, European Style; Dorot Gardens Crushed Ginger; Gold Medal All Purpose Flour with Resealable Bag; Good & Gather Unsulphured Molasses; SIGNATURE SELECTS Sugar, Light Brown; Badia Spices Cloves; Grade B Medium Eggs; Signature Select Double Acting Baking Powder; Morton Iodized Salt, 26 Ounce; Wilton Candy Melts, Bright White, Vanilla Flavor; Value Corner Vanilla Flavor, Imitation; Spice World Ginger, Minced; Sugar In The Raw Cane Sugar, Turbinado

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Zingy Ginger Molasses Blondies

Serves 1630 mins prep40 mins cook

Celebrate gingerbread season with these fun and festive ginger molasses blondies. Topped with cinnamon sugar and a drizzle of white chocolate for the ultimate holiday blondie recipe!

0 servings

What you need

McCormick Gourmet™ Organic Ground Saigon Cinnamon

tsp ground cinnamon

Challenge Butter, Unsalted, European Style

cup unsalted butter

tsp ground ginger

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

tbsp unsulphured molasses

cup light-brown sugar

tsp clove

brown egg

Signature Select Double Acting Baking Powder

tsp baking powder

tsp salt

Wilton Candy Melts, Bright White, Vanilla Flavor

oz white chocolate

tsp vanilla extract

tsp ginger

cup cane sugar

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Instructions

Preheat the oven to 350°F and line a 9 x 9 pan with parchment paper.

Combine the melted butter, brown sugar, and molasses in a large mixing bowl and whisk until homogenous.

Add the egg, vanilla, and fresh ginger (if using), and mix to combine.

In a separate bowl sift together the flour, ginger, cinnamon,  cloves, baking powder, and salt.

Add the dry ingredients to the wet ingredients and fold to combine. Do NOT over mix.

In a separate bowl, make the cinnamon sugar. Combine the white sugar, cinnamon and a pinch of salt and mix together.

Transfer the blondie batter into the prepared pan and spread into an even layer. Sprinkle the cinnamon sugar over the blondies, patting it down slightly so that it covers the blondies all the way to the edge.

Bake at 350°F for 20 to 30 minutes or until the edges are set, but the middle is still slightly gooey.

Once the blondies are cool, drizzle with melted white chocolate. Allow the white chocolate to set for 30 minutes before slicing. Enjoy with a glass of milk!

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