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! These festive bars make the perfect holiday treat!

Gingerbread Fudge Blondies

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!

These Gingerbread Fudge Blondies are an easy and delicious alternative to the traditional cookie. The gingerbread blondie is spiced to perfection and the gingerbread fudge topping is thick, chewy and melts in your mouth with every bite!

Gingerbread Blondies

The gingerbread blondies taste just like gingerbread cookies! They’re chewy, dense and spiced with the perfect amount of the classic gingerbread spices — ginger, cinnamon, cloves and nutmeg! I also added some unsulphured molasses to the batter to enhance the gingerbread flavour!

One of the best things about these blondies is how easy they are to make! Simply melt some butter in a heat safe mixing bowl over simmering water, whisk in the sugar, eggs, vanilla and molasses. Mix the dry ingredients together, then add to the batter, mix thoroughly, spread into pan and bake. That’s all! No mixer required, just a whisk and a bowl.

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 — only sweeter and creamier. 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! All you need to do is heat the sweetened milk, molasses, vanilla and white chocolate chips together until everything is melted and smooth. Then stir in the gingerbread spices, spread the fudge over the blondies and let it set! Completely fuss-free!

Fun Christmas Design!

To dress up these fudge bars, I piped on a simple design (using royal icing, because GINGERBREAD!). And to up the festivities, I sprinkled on some Christmas sprinkles for a pop of colour.

I really wanted to add some mini gingerbread candies on top, but they were sold out everywhere! If you can find any gingerbread candies or sprinkles in your area I highly recommend topping these bars with them!

I’ve mentioned this before in my Oreo Fudge Brownies recipe, but I cut the bars pretty big for photography purposes. Since this is a combination of blondies and fudge, you can already guess that they’re really sweet. I recommend cutting them into smaller bars so it’s not too overwhelming.

Spice up your holidays with these sweet and spicy gingerbread fudge bars. Serve them at your Holiday party or package them up and give them away as a delicious, edible Christmas gift!

You May Also Like:

Oreo Fudge Brownies

White Chocolate Pumpkin Spice Fudge Blondies

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9×9 square pan | Royal Icing Mix | Holly and Berry Sprinkles | Christmas Nonpareils | Disposable piping bags | Wilton #4 Tip |

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Gingerbread Fudge Blondies

Yield: 9 large bars or 18 smaller bars

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

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! These festive bars make the perfect holiday treat!

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Ingredients

Gingerbread Blondie:

• 1 and 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 and 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 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
• 1/4 cup unsulphured molasses

Gingerbread Fudge:

• 1 and 1/4 cup (14 oz) sweetened condensed milk
• 1/4 cup unsulphured molasses
• 1 tsp pure vanilla extract
• 4 cups white chocolate chips
• 1 and 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg

Decoration:

• Royal Icing Mix
• Christmas Non Pareils
• Christmas Holly and Berry Sprinkles

Instructions

For the Gingerbread Blondie:

1. Preheat the oven to 350F (325F for dark pans) (180C). Line a 9x9-inch square baking pan with aluminum foil, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
2. In a medium bowl, sift flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg. Whisk to combine. Set aside.
3. Place cubed butter in a large heat-safe bowl over a saucepan of simmering water. Stir constantly until the butter is melted.
4. Remove bowl from heat and immediately add dark brown sugar, whisk until sugar is dissolved and mixture is smooth.
5. Add eggs one at a time, slowly whisking after each addition. Add vanilla and unsulphured molasses and whisk until smooth and combined. Do not overmix.
6. Add the dry ingredients and stir with a rubber spatula until well blended.
7. 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:

1. Add sweetened condensed milk, molasses, vanilla and white chocolate chips to a medium bowl over a saucepan of simmering water, stirring constantly until chocolate is completely melted and mixture is combined and smooth. Remove from heat and stir in ginger, cinnamon, cloves and nutmeg.
2. Pour fudge over cooled blondies and spread into an even layer. Place in the refrigerator to set, about 2 hours.

For the Decoration:

1. Prepare royal icing mix according to package directions. You can also make homemade royal icing. Transfer to a piping bag fitted with a small round tip, I used Wilton #4.
2. 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.
3. Garnish with Christmas nonpareils and sprinkles. Allow the royal icing to dry at room temperature for a few minutes.
4. Lift fudge blondies out of the pan and slice into bars. Enjoy!

Notes

• Store bars in an airtight container at room temperature for up to 5 days.

 

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Bon Appétit!

Love, Dedra ❤️

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