These Gingerbread Fudge Blondies are an amazing twist to the classic holiday cookie. They consist of a chewy, perfectly spiced gingerbread blondie topped with a melt-in-your-mouth gingerbread fudge! Decorate with my simple 3-ingredient decorating icing and festive sprinkles for the perfect Christmas treat!
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**This was originally posted on 12/18/2017, but both recipe and post have been updated on 12/12/2020**
The holidays are quickly approaching, and no holiday dessert table is complete without gingerbread! However, instead of spending hours and hours going through the process of making, rolling, cutting, baking and decorating gingerbread men —I made these delectable fudge bars instead!
Three Parts to These Blondies
There are three components to these soft, dense and chewy fudge brownies:
- Gingerbread Blondie
- Gingerbread Fudge
- Simple Decorating Icing
The main ingredients that give these bars their perfect gingerbread flavour is molasses and 4 different spices. But even though it’s flavoured top to bottom with bold gingerbread flavour, it’s not too overpowering!
The gingerbread blondie and fudge are incredible enough to enjoy separately, so when combined, they’re a seriously divine indulgence!
How to Make Gingerbread Blondies
You won’t believe how easy these gingerbread blondies are to make! You don’t even need a mixer! The blondies come together in 5 simple steps:
- Combine dry ingredients: start by whisking together all the dry ingredients in one bowl.
- Melt butter and sugar: in a heat safe mixing bowl over a pot of 1-inch simmering water, melt the butter. Once the butter has melted, add the brown sugar and whisk until it dissolves. The molasses in brown sugar enhances the gingerbread flavour even more!
- Add eggs: whisk in the eggs, one at time until combined.
- Add flavouring: for extra flavouring, we’ll be adding vanilla extract and molasses!
- Mix in dry ingredients: switch to a rubber spatula and gently stir in all of the dry ingredients until combined. Now you have thick and beautiful gingerbread batter ready to bake!
And can I just say, the smell of these blondies baking in the oven is pure holiday heaven! It’ll make your whole house smell like Christmas!
Gingerbread Fudge
On top of the blondies is a thick, chewy, creamy and rich gingerbread fudge! This fudge is packed with flavour and tastes just like gingerbread cookie dough! It isn’t too chewy to where you have to chew for about 10 minutes before you’re able to swallow. The fudge just melts in your mouth with every bite!
Just like the blondies, this fudge is super simple to make. It’s made with sweetened condensed milk, so no candy thermometer is needed!
- Start by combining the sweetened condensed milk with the molasses, vanilla and spices: use a rubber spatula to stir everything together until you end up with a beautiful amber sweetened condensed gingerbread base!
- Add white chocolate chips and melt: just like we did with the butter in the blondies, place your mixing bowl over a saucepan of simmering water (don’t let it reach a full boil, turn the stove to low once it begins to simmer). Make sure there’s only an inch of water and it’s not touching the bottom, or else it’ll seize the chocolate. White chocolate takes a while to melt, so you can let it sit for a minute or two at a time before you stir it around a bit.
Once the white chocolate has melted down and combined with the condensed milk mixture to create a thick fudge, immediately spread it over the blondies and let it set! Completely fuss-free!
Fun Christmas Design
This part is totally optional, but highly recommended! I couldn’t resist decorating these fudge bars like a gingerbread house! Last time I used royal icing, but for this updated recipe, I created a simple decorating icing recipe.
This icing requires 3 ingredients: powdered sugar + milk + vanilla. Simply combine all of the ingredients together and you’ll have the perfect icing that’s almost exactly like royal icing!
Scoop the icing into a piping bag with a small round tip, then pipe any design you want onto the fudge! I did that cute little swoop design you usually see on the roof of a gingerbread house. However, it still didn’t look festive enough, so I decorated with some Christmas sprinkles!
Spice up your holidays with these sweet and perfectly spiced gingerbread fudge bars! Serve them at your Holiday party or package them up and give them away as a delicious, edible Christmas gift!
Craving More Gingerbread Desserts? Try These:
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Gingerbread Fudge Blondies
These Gingerbread Fudge Blondies are an amazing twist to the classic holiday cookie. They consist of a chewy, perfectly spiced gingerbread blondie topped with a melt-in-your-mouth gingerbread fudge! Decorate with my simple 3-ingredient decorating icing and festive sprinkles for the perfect Christmas treat!
Ingredients
Gingerbread Blondie:
- 1 and ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 and ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 cup unsalted butter, cut into cubes
- 2 cups dark brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ¼ cup unsulphured molasses
Gingerbread Fudge:
- 1 and ¼ cup (14 oz) sweetened condensed milk
- ¼ cup unsulphured molasses
- 1 tsp pure vanilla extract
- 1 and ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 4 cups white chocolate chips
Simple Decorating Icing:
- ¾ cups powdered sugar
- 1 Tbsp milk
- ¼ tsp pure vanilla extract
Optional Toppings:
- Christmas Non Pareils
- Christmas Holly and Berry Sprinkles
Instructions
For the Gingerbread Blondie:
- Preheat the oven to 350°F (180°C). Line a 9x9-inch square baking pan with parchment paper or 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 with an inch of simmering water. 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.
- 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 30-32 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack.
For the Gingerbread Fudge:
- Add sweetened condensed milk, molasses, vanilla and spices to a medium stainless steel or glass bowl. Stir with a rubber spatula until combined.
- Add white chocolate chips, and place bowl over a saucepan with an inch of simmering water. Heat on medium-low, stirring occasionally until chocolate is completely melted and mixture is combined and smooth. This took about 10 minutes for me, but it may be longer or shorter for you.
- Pour gingerbread fudge over cooled blondies and spread into an even layer. Place in the refrigerator to set, about 2 hours or overnight.
Simple Decorating Icing:
- Add powdered sugar to a medium bowl. Add 1 tablespoon of milk and ¼ 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:
- Transfer icing to a piping bag fitted with a small round tip, I used Wilton #4.
- Pipe a design on top of the fudge. I did a basic swoop design you would find on a gingerbread house, but you can make any type of design you want — criss cross, loops, squiggles etc.
- Garnish with Christmas sprinkles. Allow the icing to dry at room temperature for a few minutes.
- Lift fudge blondies out of the pan and slice into bars. Enjoy!
Notes
- Storage: store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. Bring to room temperature before serving.
- Make Ahead: the gingerbread blondies can be made ahead of time and stored covered at room temperature or in the refrigerator for up to 2 days before you add the fudge. I don’t recommend making the icing ahead of time because it’ll dry up.
- Servings: since these are a combination of fudge/blondies, 9 medium bars may be too large. Feel free to cut the bars in half to make 18. You can even cut these bars into adorable mini squares and package them in little holiday gift bags!
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 883Total Fat: 46gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 112mgSodium: 279mgCarbohydrates: 115gFiber: 1gSugar: 107gProtein: 7g
BON APPÉTIT!
Love, Dedra
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