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Baking recipe · from the recipe book

Gingerbread Molasses Chocolate Chip Blondies

Chewy, fudgy-edged blondies with deep molasses warmth, a bold kick of ginger, cinnamon and cloves, and melty pockets of chocolate.

Gingerbread Molasses Chocolate Chip Blondies

Ingredients

  • ½ cup115 gUnsalted buttermelted and cooled slightly
  • ¾ cup packed170 gBrown sugarpacked
  • 2 tbsp40 gMolasses
  • 1 large50 gEggsat room temperature
  • 1¼ tsp5 gVanilla extract
  • 1¼ cups160 gAll-purpose flour
  • 1 tbsp6 gGround ginger
  • 1⅛ tsp3 gGround cinnamon
  • ¼ tsp0.5 gGround cloves
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • ¾ cup120 gSemisweet chocolate chips
  • ½ tsp2 gCanola oilfor greasing the pan

Steps

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch square pan with the canola oil and line it with parchment, leaving overhang on two sides.
  2. Melt the butter in a small pan over low heat or in the microwave, then let it cool for 5 minutes.
  3. In a large bowl, whisk the melted butter with the brown sugar and molasses until glossy, about 1 minute.
  4. Whisk in the egg and vanilla until smooth and slightly thickened.
  5. In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda and salt.
  6. Fold the flour mixture into the butter mixture with a spatula until just a few streaks of flour remain.
  7. Fold in the chocolate chips, setting aside about a quarter of them; spread the batter evenly in the pan and scatter the remaining quarter of the chocolate chips over the top.
  8. Bake for 24 to 28 minutes, until the edges are set and deep golden and a toothpick in the center comes out clean or with a few moist crumbs but no wet batter.
  9. Cool in the pan on a rack for at least 45 minutes, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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