This easy gingerbread blondies recipe (aka gingerbread slice) has all the classic cosy flavour or traditional gingerbread cookies without the hassle. It’s got a great ginger kick and molasses (or treacle) and dark brown sugar make them extra fudgy and chewy with the perfect holiday flavour. Try them this gingerbread season and you won’t regret it.
And if you’re after a delicious gingerbread cookie, try these Gingerbread Crinkle Cookies.
❤️ Why you’ll love them
- Big gingerbread flavour from cosy spices and molasses or treacle.
- Soft, chewy, dense, fudgy – all the flavour of gingerbread men in an indulgent blondie.
- Quick and easy – ready in 30 minutes, start to finish.
- No fancy equipment – just mixing bowls, a whisk and baking pan.
- Perfect last-minute dessert – simple ingredients, minimal prep.
- Great for gingerbread lovers – festive, cosy and completely irresistible.
Never Miss a Recipe!
Get the latest recipes straight to your inbox.
Ingredients and substitutions
With simple ingredients, most of them shelf-stable, you can be ready to whip up a batch of gingerbread blondies at the last minute.
Jump to the recipe card for the detailed ingredients and steps.
- Flour: Just plain flour / all-purpose flour here.
- Dark brown sugar adds so much flavour, extra chewiness and irresistible stickiness. Muscovado sugar is a perfect substitute. If you can’t get it, light brown sugar will still be great.
- Unsalted butter is best here but if you have salted, just leave out the additional salt called for in the recipe.
- Spices: Ground ginger, cinnamon, nutmeg and cloves give that classic spiced-up gingerbread flavour.
- Molasses or treacle: Molasses has a much stronger flavour than treacle but either work here.
- Vanilla extract: It’s best to use extract, not essence, as the latter is synthetic (not a true flavour). It adds depth and warmth to the gingerbread slice.
How to make gingerbread blondies
You’ll be blown away by how easy this gingerbread blondies recipe is. Just simple kitchen tools and 10 minutes and they can be in the oven.
Jump to the recipe card for the detailed ingredients and steps.
1. Dry ingredients
Combine the flour, spices and baking powder in a bowl and whisk them together.
2. Wet ingredients
Now, combine melted butter, molasses, sugar, vanilla and eggs in a separate bowl.
3. Combine
Whisk the dry ingredients into the wet ingredients.
4. Bake
Pour the gingerbread blondie batter into a square baking pan and bake for 20-22 minutes.
Tips and tricks
- Make sure to preheat your oven at least 30 minutes before putting the blondies in (this goes for anything you’re baking or roasting). Even if your oven says it’s heated in 10 minutes, there is no way the air throughout the whole oven is even yet. You’ll always find your bakes and roasts are better with a longer preheat.
- Weigh the flour to ensure you don’t scoop too much using cup measures. Scooping can easily result in too much flour which in turn results in dry bakes. A kitchen scale is cheap and will last a lifetime.
- The toothpick test. Blondies (and brownies) are done when you poke a toothpick into the middle and it comes out with a couple of sticky crumbs. If it’s still wet batter, it needs more baking and if the toothpick comes out dry, they’re overdone.
- All ovens vary. Your oven might cook faster or slower than mine so always check your bakes a couple of minutes before the recipe suggests. It’s a great idea to keep an oven thermometer inside your oven at all times to keep a check on whether it’s running hot, cold or perfectly.
Storage
Gingerbread slice can be stored various ways.
- Room temperature: In an airtight container for 2-3 days.
- Fridge: In an airtight container for 4-5 days.
- Freezer: In an airtight container for up to 3 months.
Variations
I love to top my gingerbread blondies with a dusting of icing sugar (powdered sugar) but you could try some other topping and even filling options too.
- Chocolate: White chocolate and gingerbread go great together, you could drizzle some white chocolate over the top or even dark chocolate would be great.
- Cream cheese frosting: For an extra layer of indulgence, some cream cheese frosting (like on these red velvet brownies) would be great.
- Glaze: You could add a little drizzle of this almond glaze by The Buttery Crust. Nuts and gingerbread are great.
- Chocolate chips: Try adding some white chocolate chips into the batter.
- Nuts: Walnuts, pecans, almonds or hazelnuts would all be delicious baked inside these gingerbread blondies.
More recipes you’ll love
⭐⭐⭐⭐⭐
Did you make this gingerbread blondies recipe?
Show it some love with a rating and comment below.
Hungry for more? Subscribe to the newsletter for free recipes straight to your inbox. Also, follow along on Facebook, Pinterest and Instagram.
Ingredients
- 113 g unsalted butter (½ cup / 4oz)
- 1 cup plain flour (all-purp flour) (130g / ~4 ⅔ oz)
- 1 ¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg (a good pinch)
- ¼ teaspoon table salt
- ¼ teaspoon baking powder
- 200 g dark brown sugar or muscovado sugar (1 cup, packed / 7oz)
- 1 ½ tablespoons molasses (or 2 Tbsp treacle) (notes 1)
- 2 teaspoons vanilla extract
- 2 large eggs room temp
- icing sugar (powdered sugar) for dusting
For best results, always weigh ingredients where a weight is provided
Equipment
- 20cm/8inch square baking pan
Instructions
- Preheat the oven to 180C/350F and line an 20cm / 8 inch square baking pan with baking paper.
- In a large microwave safe mixing bowl, melt the butter until just melted – try not to overheat it. Or melt it in a saucepan, gently (don’t let it bubble) and transfer to a mixing bowl. Set aside.113 g unsalted butter
- In a separate bowl, whisk together the flour, spices (ginger, cinnamon, cloves, nutmeg, salt) and baking powder.1 cup plain flour (all-purp flour), 1 ¼ teaspoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, ¼ teaspoon table salt, ¼ teaspoon baking powder
- To the melted butter, add the sugar, molasses, vanilla and eggs and whisk well until combined and smooth.200 g dark brown sugar or muscovado sugar, 1 ½ tablespoons molasses, 2 teaspoons vanilla extract, 2 large eggs
- Add the flour and spice mixture to the wet ingredients and whisk gently until just combined.
- Pour the gingerbread blondie batter into the prepared pan and bake for around 20-22 minutes or until a toothpick comes out with just a couple of sticky crumbs.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- All ovens vary. Check for doneness 1-2 minutes before the recipe suggests.
- Try adding some nuts or chocolate chips.
- You could top it with a drizzle of white chocolate, dark chocolate or even a cream cheese frosting for extra indulgence.
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.
2 Comments on “Gingerbread Blondies”
Made these for the first time for morning tea with friends….love trying out new things. Soooo good! Easy to put together, I ran out of brown sugar so substituted 80grams with coconut sugar and they still tasted great. Layered some chopped white and dark chocolate on top while hot then marbled together. Will definitely keep this one in my baking arsenal. Thank you Marie, you’re very appreciated in my kitchen 🙏😊
I’m so happy you love them as much as I do, Sandi. Thanks so much for dropping back to review.