Brown Sugar Gingerbread Blondies

This brown sugar gingerbread blondies recipe brings together the deep molasses flavor of classic gingerbread bars with the chewy richness of a blondie. It uses melted butter, light brown sugar, and holiday spices like cinnamon, ginger, and cloves to create a dense, flavorful base.

These bars hold together because of the flour-to-fat ratio. Two cups of flour to one cup of butter and 1½ cups of sugar creates a batter that spreads just enough in the pan without sinking. It bakes even, lifts clean, and doesn’t need chilling to firm up unless you want neater edges.

Try the White Chocolate Gingerbread Blondies variation if you’re leaning sweeter.

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Molasses Is the Backbone

Gingerbread doesn’t work without molasses. Not just for color, but for moisture and that distinct earthy sweetness. Some recipes stretch the flavor with extra cinnamon or sugar, but I keep the balance in the base.

You’ll notice the molasses turns glossy when mixed with warm melted butter. That’s when you know it’s ready for eggs. If the butter’s too hot, you risk scrambling the eggs. If it’s too cool, the batter turns gritty. I usually let the butter sit five minutes before using.

If you don’t have molasses, a mix of honey and dark corn syrup can work, but it shifts the flavor profile. Still warm, but a little flatter.

Looking for a fruit-forward option? Try Cranberry White Chocolate Blondies

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Why Each Ingredient Matters

The warm spices are the backbone of these gingerbread brownies. Ginger leads, but cinnamon rounds it out. Nutmeg adds softness, while cloves bring sharpness in small amounts. A heavy hand with any one of them can tip the balance, so I measure carefully.

Baking soda helps lift the blondies without making them cake-like. The brown sugar already brings acid from the molasses, so baking powder would overdo it. Salt cuts through the sweetness just enough to make each spice distinct.

White chocolate chips are optional, but I often use them. They soften the edge of the spice and give creamy pockets that stay smooth even after baking. Chopped white chocolate works too.

If you want to switch directions, the Peppermint Chocolate Chip Blondies version has more crunch and contrast.

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Mixing, Folding, and Baking It Right

The key is not to overmix once the dry ingredients hit the bowl. I fold gently with a spatula and stop as soon as the flour disappears. Overworking creates a tough texture, especially with molasses in the mix.

I pour the batter into a parchment-lined 9×9-inch pan, making sure the corners are filled and the top is level. Bake time runs around 30 minutes. The center should be set but soft. A toothpick should pull a few moist crumbs, not wet batter.

Let the blondies cool fully before icing. Rushing this step causes the icing to melt and soak in instead of setting on top. I drizzle icing with a spoon or fill a small bag and snip the corner for cleaner lines.

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Doneness, Storage, and Freezing Tips

A finished blondie shows golden edges, a soft set center, and a firm top. Underbaked means a sinking middle. Overbaked gives dry corners and cracked tops. I always check by touch in the center. It should feel slightly springy.

Once cooled, they keep three days at room temp in an airtight container. In the fridge, they last about five days, though the texture turns firmer. You can freeze slices wrapped in parchment and placed in a bag or box for up to one month.

I reheat mine in the microwave for 10 to 15 seconds to soften the center again. The icing stays intact if warmed gently.

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Serve and Save

These brown sugar gingerbread blondies cut well for dessert platters. I like them sliced small for cookie swaps or bigger squares for afternoon coffee. They work alongside fruit trays, hot cocoa, or even eggnog. I’ve tucked them into holiday tins more than once.

Pin this gingerbread recipe to your Holiday Baking board to have it handy in December.

Let me know how yours turn out or if you tried a variation. Share your twist in the comments.

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