Good Eats and Sweet Treats from My Small Boston Kitchen

Gingerbread Chocolate Chip Blondies

I’ve often expressed my affinity for things in bar form, but there comes a point when it feels like you’ve tried every brownie and blondie recipe out there, and to make things interesting you’ve got to mix it up somehow. Personally, I could never tire of a spectacular chocolate brownie (these are my go-to), but it is fun to try new things and see what you come up with.

These blondies were just that. I definitely enjoy a good, basic blondie, but their formula is pretty simple and this time I wanted something elevated and different. Not fancy, just different. I made these during gingerbread season (that’s a gentle way of saying, several months ago 🙂 ), and I stockpiled them in my freezer to satisfy my sweet tooth. I shared a couple too… but only a couple 🙂

Gingerbread Chocolate Chip Blondies - Sweetly Serendipity

The original recipe was one with white chocolate chips, which I fully intended to use until I got to baking and realized I didn’t have any white chocolate in the pantry. Woops. So I substituted regular semi-sweet chocolate chips, remembering a delicious Chewy Chocolate Chip Gingersnap recipe I’d made before and loved.

 

Gingerbread Chocolate Chip Blondies - Sweetly Serendipity

The result was something different indeed, and I really enjoyed it. These blondies have a thicker, firmer texture than a traditional blondie, but they’re still plenty moist and wonderfully chewy. There is a certain richness to their flavor that must come from all the warm spices, which don’t overwhelm at all but instead blend beautifully into the buttery dough. I think white chocolate here would work so wonderfully — the creamy texture and extra sugar would compliment the dough so well, but I really enjoyed the chocolate chips nonetheless. I’m a dark chocolate girl at heart, and that’ll never change!

Gingerbread Chocolate Chip Blondies - Sweetly Serendipity

I’m not sure how socially acceptable it is to make gingerbread desserts at the end of January, but I wouldn’t judge if you made these one bit. Or save ’em for next year — they’re delish!

Gingerbread Chocolate Chip Blondies - Sweetly Serendipity

Gingerbread Chocolate Chip Blondies

Ingredients

  • 2 3/4 cup plus 1 tablespoon white whole wheat flour
  • 1 1/4 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 1 1/4 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/4 cup light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1 1/4 teaspoon pure vanilla extract
  • 1/3 cup unsulfured molasses
  • 10 ounces semi-sweet chocolate chips
  • 1/3 cup chopped crystalized ginger

Directions

  1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper and butter the paper. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
  3. In a large bowl, beat together the butter and sugars together until fluffy, about 2 minutes. Add in the eggs one at a time, mixing well between each addition. Add in the vanilla and molasses and continue to mix until well incorporated.
  4. Add the dry ingredients in 2 additions, mixing until all of the ingredients are well combined. Add the chocolate chips and crystalized ginger, and mix on low speed just to incorporate.
  5. Spoon the mixture into the prepped baking pan and spread evenly. Bake for 35-40 minutes until the blondies are set and the edges are just starting to turn golden brown. A toothpick inserted into the center should come out with no crumbs.
  6. Let the blondies cool in the pan completely. When ready to serve, use the overhanging parchment to pull the blondies out. Slice and serve!
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