Gingerbread Blondies
Prep Time 15 mins
Cook Time 30 mins
Serves 24
Difficulty N/A
Ingredients
- 1 cup (250 mL) butter, melted
- 1 1/2 cups (375 mL) packed brown sugar
- 2 eggs
- 1/4 cup (50 mL) molasses
- 2 tsp (10 mL) vanilla extract
- 2 1/4 cups (550 mL) Robin Hood® Original All Purpose Flour
- 2 1/2 tsp (14 mL) ground ginger
- 1 tsp (5 mL) ground cinnamon
- 1/4 tsp (2 mL) ground nutmeg
- pinch of cloves
- 1 tsp (5 mL) baking soda
- 1/4 tsp (2 mL) kosher salt
- Ginger Buttercream:
- 1/2 cup (125 mL) butter, softened
- 2 tbsp (30 mL) molasses
- 2 cups (500 mL) icing sugar
- 1/2 tsp (2 mL) ground ginger
- 1-2 tbsp (15-30 mL) milk
- crystallized ginger, chopped, for garnish, optional
Directions
Step 1:
Preheat oven to 350°F (180°C). Grease a 9” x 13” (3 L) baking pan and line with parchment paper.
Blondie
Step 2:
Mix together first 5 ingredients in large bowl. Add remaining dry ingredients and mix until combined. Pour into prepared pan. Bake in preheated oven 25-30 minutes or until edges are lightly browned and centre is shiny. Cool on wire rack. Blondie will sink slightly while cooling.
Ginger Buttercream
Step 3:
Beat butter, molasses, icing sugar and ground ginger in large bowl of electric mixer. Gradually beat in 1 tbsp (15 mL) milk. Add additional milk if necessary, to achieve a smooth, spreadable consistency.
Step 4:
Spread cooled blondie with icing and top with chopped crystallized ginger if desired.