These Gingerbread Blondies are incredibly festive! They look and taste like gingerbread men with the soft and chewy texture of a blondie!
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I honestly could not stop eating these things! It’s been years since I’ve made this gingerbread blondie recipe, and since gingerbread isn’t my favourite holiday flavour, I wasn’t sure if I’d even enjoy them.
But then I took a bite out of one of the little chewy gingerbread men legs.
Fast forward and I had 3 of them along with half of the leftover scraps!
What to Love About these Blondies
- Texture: look at the photos! The blondies are insanely thick! And just look at the texture in those bite shots. Super moist, soft and chewy, sort of between a cookie and a cake. Or a thick and fudgy gingerbread flavoured brownie!
- Flavour: If you’re a fan of gingerbread cookies or anything gingerbread flavoured, you’re gonna fall deep for these blondies! The key ingredients to make these gingerbread flavoured are: ginger, cinnamon, cloves, nutmeg, molasses and brown sugar.
- Foolproof: I’m serious, this recipe is completely foolproof. Not only is a mixer not needed, but it comes together in just a few steps! I explain how easy it is to make these blondies below!
How to Make Gingerbread Blondies
I originally shared this blondie recipe in my gingerbread fudge blondies that I originally posted 3 years ago, but recently updated! This recipe is exactly the same, except it’s doubled!
- Combine dry ingredients: add flour, baking powder, salt and gingerbread spices to a bowl and whisk together.
- Melt butter and brown sugar: since this recipe is doubled, you’ll need a full 2 cups of butter! It’ll take a while to melt over the double boiler. Once it’s all melted down, remove it from the heat and add 4 cups (yes FOUR) of brown sugar. Use a large whisk to mix it all together until completely combined.
- Add eggs: add the eggs one at a time. Whisk after each addition until combined.
- Add vanilla and molasses.
- Add dry ingredients: we usually add all of the dry ingredients at once, but since this is a large batch, you’ll need to mix it in a little at a time.
I baked these blondies in a 9×13-inch rectangle pan. They’ll take around 45-55 minutes to bake up completely. Test around the 45 minute mark with a toothpick to see if it comes out with a few moist crumbs.
Cut Out Shapes
I didn’t want to slice these blondies into boring rectangles, so I decided to give them the gingerbread cookie treatment! I grabbed my gingerbread man cookie cutter and cut out cute little gingerbread men.
Wait till the brownies have cooled completely before you cut out your shapes. If you cut them out while they’re still warm, they could fall apart.
Tips for Cutting out Shapes
- Push down cutters: Since these blondies are so thick, it’ll take some effort to push the cutter down. Use your palm to push it all the way through the blondie. Carefully lift one side of the blondie up so you can take out the cutter from the bottom, because the cutter will go all the way through, making it too hard to pick back up.
- To remove blondies from cutters: gently push down each part of the blondie until it slips out of the cutters.
- Clean up the edges: ok I didn’t do this, but you can use a small knife to trim the edges to make your gingerbread men blondies look as neat as possible.
How to Decorate These Blondies
Now it’s time for the fun part! Using my simple decorating icing, sprinkles, candies, whatever you want, decorate these blondies to your heart’s content!
I used my simple 3-ingredient decorating icing, which is just powdered sugar, milk and vanilla combined, to decorate. I used a disposable piping bag fitted with a small round piping tip.
You can pipe anything you want! Bows, buttons, skirts, overalls, bow-ties etc. A smiley face is a must, though!
As fun as it is to cut shapes out of these blondies, you may not want to go through all that trouble and just cut them into squares. If you do so, you’ll end up with about 12 even squares.
If you do cut out shapes, the amount it yields will depend on the size of your cookie cutters. My medium sized gingerbread men cutters gave me 8 servings, but a smaller cutter can get you twice as much.
Remember to not let the scraps go to waste, they’re perfect for snacking!
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Let’s get baking!
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 2 cups unsalted butter, cut into cubes
- 4 cups dark brown sugar, packed
- 4 large eggs, room temperature
- 4 tsp pure vanilla extract
- 1/2 cup unsulphured molasses
Simple Decorating Icing:
- 3/4 cups powdered sugar
- 1 Tbsp milk
- 1/4 tsp pure vanilla extract
For the Gingerbread Blondie:
- Preheat the oven to 350°F (180°C). Line a 9x13-inch rectangle baking pan with aluminum foil, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
- In a medium bowl, sift flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg. Whisk to combine. Set aside.
- Place cubed butter in a large heat-safe stainless steel or glass bowl over a saucepan filled with an inch of simmering water over medium heat. Once it begins to simmer, turn to low so it doesn’t begin to boil. Stir constantly until the butter is melted.
- Remove bowl from heat and immediately add dark brown sugar, whisk until sugar is dissolved and mixture is smooth.
- Add eggs one at a time, whisking after each addition. Add vanilla and unsulphured molasses and whisk until smooth and combined. Do not overmix.
- Gradually add the dry ingredients and stir with a rubber spatula until well blended.
- Pour batter into the prepared pan and spread into an even layer. Bake in preheated oven for 45-55 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack.
- Using the cookie cutters of your choice, cut out as much shapes as you can. Cut them close together so you can get as much as possible. Enjoy the scraps!
Simple Decorating Icing:
- Add powdered sugar to a medium bowl. Add 1 tablespoon of milk and 1/4 teaspoon of vanilla and stir to combine.
- Add an extra tablespoon of milk if needed. It may take a little time to completely come together, so wait a while before adding more milk. You don’t want the icing to be too thin. It’ll form a thick paste.
For the Decoration:
- If you want different colours of icing, divide the frosting between bowls and tint each bowl whatever colour you desire.
- Scoop frosting into a disposable piping bag fitted with a small writing tip (I used Wilton #4). Decorate the blondies as you like (see above for examples!). Enjoy!
- Storage: store blondies in an airtight container at room temperature for up to 5 days.
- Yield: if you slice these into squares, you’ll end up with about 12. If you cut them into shapes you’ll get around 8, depending on the size of your cutters.
- Decorating: you can flip the blondie shapes upside down and pipe on the smooth side if you don’t want to decorate on the crackled top.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 716Total Fat: 33gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 143mgSodium: 327mgCarbohydrates: 102gFiber: 1gSugar: 77gProtein: 6g
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