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    You are in: Home / Recipes / Gingerbread Blondies Recipe
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    Gingerbread Blondies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    ratherbeswimmin''s Note:

    Great snack for my kids.

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    Units: US | Metric


    1. 1
      Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9 inch baking pan; set aside.
    2. 2
      In a bowl, cream the butter and brown sugar using an electric mixer at medium speed; continue beating until pale brown and thick, about 5 minutes.
    3. 3
      Beat in the molasses until smooth and uniform.
    4. 4
      Then beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second; scrape down sides of bowl as needed.
    5. 5
      With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated—do not beat.
    6. 6
      Spoon batter into pan, spreading it gently into the corners.
    7. 7
      Bake for 20 minutes or until the top is light brown and pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
    8. 8
      Cut the blondies into 16 squares while they are still in the pan; carefully remove them with an offset spatula.
    9. 9
      Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.

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    Ratings & Reviews:

    • on September 21, 2008


      These are awesome! I made them with gluten-free flours and added crystallized ginger too.They freeze very well and thaw quickly .

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gingerbread Blondies

    Serving Size: 1 (894 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 220.3
    Calories from Fat 108
    Total Fat 12.1 g
    Saturated Fat 7.3 g
    Cholesterol 41.7 mg
    Sodium 131.0 mg
    Total Carbohydrate 28.3 g
    Dietary Fiber 2.1 g
    Sugars 12.6 g
    Protein 3.6 g

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