Brown Butter Ginger Molasses Blondies
User Reviews
4.7
Brown Butter Ginger Molasses Blondies
Description
These blondies start by browning unsalted butter, which develops a nutty aroma and amber color, contributing a deeper flavor than plain melted butter. Mixing in light brown sugar, eggs, vanilla, and molasses creates a rich, moist batter. The blend of ground ginger, cinnamon, cloves, and nutmeg defines the spiced profile associated with gingerbread and molasses desserts.
All-purpose flour and baking powder provide structure and leavening while salt balances sweetness. The batter is mixed to just combine flour with wet ingredients to maintain tenderness. Baking in a greased 9x9-inch pan gives chewy edges and a soft center. Sprinkling sparkling sugar before baking adds a fine, subtle crunch and decorative sparkle to the blondies.
These bars are a good option for fall or winter baking when spices and molasses are seasonal favorites. They can be served at room temperature, cut into squares, and enjoyed plain or with a dusting of powdered sugar or a drizzle of icing if desired.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves ground
- 1/8 teaspoon nutmeg
- 1 cup butter at room temperature, unsalted
- 1 cup light brown sugar packed
- 1 egg large
- 1 egg large, yolk
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- Sparkling Sugar for sprinkling on bars
Instructions
- Preheat the oven to 350 degrees. Grease a 9x9-inch pan with nonstick cooking spray. Set aside.
- To brown the butter, place butter in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool while you prepare the other ingredients.
- In a medium bowl, whisk together the the flour, baking powder, salt, and spices. Set aside.
- In the bowl of a stand mixer, beat the brown butter and brown sugar until well combined.
- Add in the egg, egg yolk, and vanilla extract. Mix until well combined. Add in the molasses. Mix until the molasses is combined with the other ingredients.
- With the mixer on low, slowly add the flour mixture and mix on low until just combined. Don’t over mix.
- Press the blondie batter evenly into the prepared pan. Sprinkle generously with sparkling sugar.
- Bake for 20 to 23 minutes or until the edges are light golden brown and the blondies are still soft. Do not over bake! The blondies will set up as they cool.
- Remove the pan from the oven and set the blondies on a cooling wrack. Let the blondies cool completely before cutting into squares.
- Store the blondies in an airtight container for up to 4 days. You can also freeze the blondies for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 16g | |
| Calories | 250kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 52mg | 17% |
| Sodium | 85mg | 4% |
| Potassium | 148mg | 3% |
| Sugar | 17g | 34% |
| Vitamin A | 385IU | 8% |
| Calcium | 45mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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