Gingerbread Blondies
50 minMakes 16
Chewy spiced brown sugar blondies topped with cinnamon cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | |||||
| prepLine an 8×8 in / 20×20 cm pan with parchment paper | |||||
| 120 ml unsalted butter, melted and cooled | Whisk butter, brown sugar & molasses | Mix in egg, vanilla & ginger | Fold in flour & spices | Spread into pan, bake 350°F / 175°C, 20–30 min | Spread frosting on cooled blondies |
| 150 g packed brown sugar | |||||
| 30 ml molasses | |||||
| 1 egg, room temperature | |||||
| 2 teaspoons vanilla extract | |||||
| 1 teaspoon fresh grated ginger (optional) | |||||
| 125 g all purpose flour | |||||
| 2 teaspoons ground ginger | |||||
| 1 teaspoon cinnamon | |||||
| 1/2 teaspoon all spice | |||||
| 1/2 teaspoon cloves | |||||
| 1/2 teaspoon baking powder | |||||
| 1/2 teaspoon salt | |||||
| 60 g unsalted butter, room temperature | Beat butter & cream cheese until smooth | Beat in sugar, vanilla, salt & cinnamon | |||
| 115 g cream cheese, room temperature | |||||
| 210 g powdered sugar | |||||
| 1 teaspoon vanilla extract | |||||
| 1/4 teaspoon salt | |||||
| 1/2 teaspoon cinnamon | |||||
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