• Prep Time 15 minutes
  • Baking Time 30 minutes
  • Makes 24 pieces
  • Freezing Excellent
  • Gingerbread Blondies
    Gingerbread Blondies

Ready.
Set.
Make.

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Lets Make

Ingredients

  • 1 cup butter, melted
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1/4 cup molasses
  • 2 tsp vanilla extract
  • 2 1/4 cups Robin Hood® Original All Purpose Flour
  • 2 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of cloves
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • Ginger Buttercream:
  • 1/2 cup butter, softened
  • 2 tbsp molasses
  • 2 cups icing sugar
  • 1/2 tsp ground ginger
  • 1-2 tbsp milk
  • Crystallized Ginger, chopped, for garnish, optional
  • 1 tsp ground cinnamon

Serving Size: 24 pieces

Next

Directions

Serving Size: 24 pieces

  • Preheat oven to 350°F (180°C). Grease a 9” x 13” (3L) baking pan and line with parchment paper.
  • Blondie:
  • 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:
  • Beat butter, molasses, icing sugar and ground ginger in large bowl of electric mixer. Gradually beat in 1 tbsp (15mL) milk. Add additional milk if necessary, to achieve a smooth, spreadable consistency.
  • Spread cooled blondie with icing and top with chopped crystallized ginger if desired.
Finish

Finished!

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