Fudgy Gingerbread Blondies with Chocolate Chips

Say hello to a fun spin on a classic – gingerbread blondies! I love all things ginger and a gingerbread blondie just felt right for this time of year.

To give them a little more richness and take them up a notch, I added in some chocolate chips and it was a great decision! It adds some sweetness and goes really well with the ginger.

The texture of these reminds me of the blondies from Picnik – they have a slight crust on the top while being gooey and moist in the middle. The key is slightly underbaking to give you that chewy and fudgy center.

They are lightly sweetened with molasses (and of course the chocolate chips) and are full of good-for-you fats, to help with keeping your blood sugar balanced. We also use cassava flour in this recipe as it’s a great gluten-free flour.

Whether you make them for the holidays for a party or just for yourself, you can’t go wrong!

Ingredients

• butter or ghee
• eggs
• molasses
• vanilla extract
• cassava flour – a gluten and grain-free flour that has a mild and neutral flavor. It bakes very similarly to wheat and all purpose flour!
• ground ginger
• ground cinnamon
• nutmeg
• cloves
• baking powder
• salt
• chocolate chips – optional but adds a nice chocolate touch

How to make gingerbread blondies

1. Preheat oven to 350 degrees and grease and 9×9 baking pan with butter or oil.
2. Mix together wet ingredients. In a medium-sized mixing bowl, slightly melt the butter until softened. I did this by placing it in the microwave for 15-30 seconds and then stirring it to combine. Add the eggs, molasses, and vanilla and mix to combine. Add your dry ingredients – cassava flour, spices, baking powder, and salt and whisk until combined. Stir in chocolate chips.
3. Bake. Pour the batter into your prepared pan, spreading it out in an even layer. Sprinkle with a little more chocolate chips if you like. Bake for 18-20 minutes until a slight crust forms on top and a toothpick comes out clean. Let cool for 10-15 minutes. Slice and enjoy!

Storage

• counter – gingerbread blondies will last on the counter for 2-3 days in a tightly sealed container if your house is not too hot. If it is, I would suggest the fridge.
• fridge – first, let the bars cool completely. Add to an airtight sealable glass container or you can wrap the pan you baked them in with tin foil or saran wrap. Store in the fridge for up to a week. They are great out of the fridge or you can warm them up in the microwave for a few seconds.
• freezer – let cool completely and place individual bars on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours or until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large bag (we love these reusable silicone bags) and freeze for up to 3 months. You can also wrap each one individually and throw it right in the freezer after they have cooled. Thaw by placing them in the refrigerator and then warming up the microwave if desired.

More holiday dessert recipes

• homemade caramel popcorn
• cinnamon sugar candied nuts
• pumpkin protein cake pops
• protein hot chocolate
• pumpkin chia pudding

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!