Gingerbread Blondies with a Steady Rise

Gingerbread Blondies with a Steady Rise is filed under Brownies and bars and built around all-purpose flour, baking powder, and ground ginger. Plan on 20 blondies.

Count on 10 minutes of prep, 20 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon kosher salt
• 1 large egg
• 1 egg yolk
• 1 ½ teaspoon vanilla extract
• 1 cup unsalted butter melted, room temperature, 2 sticks
• 1½ cup dark brown sugar packed
• ½ cup molasses
• 8 oz white chocolate baking bars chopped

How the cooking goes

1. Heat the oven to 325°F convection (with the fan) or 350°F conventional (no fan).
2. Spray and line a 9 x 13-inch rectangular baking pan with crisscrossed baking paper.
3. In a medium bowl, whisk together flour, baking powder, spices and salt. Keep it to one side.
4. In a separate large bowl, whisk together egg, egg yolk, vanilla extract, butter, dark brown sugar, and molasses until homogenous.
5. Tip all the dry ingredients into the egg mixture and fold it in using a flexible spatula.
6. If desired, add the chopped white chocolate and fold it in.
7. Oven-bake in the preheated oven for 20-25 minutes or until puffed and beginning to brown on the edges.
8. Cool completely in the pan before removing to a wire rack.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Brownies and bars, open Milk Chocolate Brownies with a Fudgy Middle and Salted Caramel Bars for the Dessert Plate.