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Gingerbread Blondies

Great snack for my kids.

Ready In:
1hr 15mins
Yields:
Units:

ingredients

directions

  • Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9 inch baking pan; set aside.
  • 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.
  • Beat in the molasses until smooth and uniform.
  • 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.
  • With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated—do not beat.
  • Spoon batter into pan, spreading it gently into the corners.
  • 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.
  • Cut the blondies into 16 squares while they are still in the pan; carefully remove them with an offset spatula.
  • Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
Contributor
"Great snack for my kids."
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  1. Somogirl
    These are awesome! I made them with gluten-free flours and added crystallized ginger too.They freeze very well and thaw quickly .
    Reply
  2. ratherbeswimmin
    Great snack for my kids.
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