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Reserve Pickup Timeat Williams Lake

Williams Lake

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Williams Lake
730 Oliver Street
British Columbia, V2G 1N1
(250) 392-7225
Everyday 08 AM-10 PM
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Reserve Pickup Timeat Williams Lake

Williams Lake

You've selected Pickup
Williams Lake
730 Oliver Street
British Columbia, V2G 1N1
(250) 392-7225
Everyday 08 AM-10 PM
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Gingerbread Blondies
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Recipe - Williams Lake
GingerbreadBlondies-600x360.jpg
Gingerbread Blondies
Prep Time15 Minutes
Servings24
Cook Time30 Minutes
Ingredients
1 cup (250 mL) butter, melted
1 ½ cups (375 mL) packed brown sugar
2 eggs
¼ cup (50 mL) molasses
2 tsp (10 mL) vanilla extract
2 ¼ cups (550 mL) Robin Hood® Original All Purpose Flour
2 ½ tsp (14 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/4 tsp (2 mL) ground nutmeg
Pinch of cloves
1 tsp (5 mL) baking soda
1/4 tsp (2 mL) kosher salt
½ cup (125 mL) butter, softened
2 tbsp (30 mL) molasses
2 cups (500 mL) icing sugar
½ tsp (2 mL) ground ginger
1-2 tbsp (15-30 mL) milk
Crystallized Ginger, chopped, for garnish, optional
Directions
  1. Preheat oven to 350°F (180°C). Grease a 9” x 13” (3L) baking pan and line with parchment paper.
  2. Blondie: Mix together first 5 ingredients in large bowl. Add remaining dry ingredients and mix until combined. Pour into prepared pan. Bake in preheated oven 25-30 minutes or until edges are lightly browned and centre is shiny. Cool on wire rack. Blondie will sink slightly while cooling.
  3. Ginger Buttercream: Beat butter, molasses, icing sugar and ground ginger in large bowl of electric mixer. Gradually beat in 1 tbsp (15mL) milk. Add additional milk if necessary, to achieve a smooth, spreadable consistency.
  4. Spread cooled blondie with icing and top with chopped crystallized ginger if desired.

Recipe courtesy of Robin Hood® Baking. Find this and more recipes at robinhood.ca.

15 minutes
Prep Time
30 minutes
Cook Time
24
Servings
svg/info/recipe-calories Created with Sketch.
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Calories

Shop Ingredients

Makes 24 servings
1 cup (250 mL) butter, melted
an image
Western Family - Butter - Salted, 454 Gram
rewards logoFree with 2800 Points Redeemed
$4.69
$1.03/100g
1 ½ cups (375 mL) packed brown sugar
an image
Rogers - Best Brown Sugar, 1 Kilogram
$4.39
$0.44/100g
2 eggs
an image
Western Family - Large Size White Eggs, 12 Each
rewards logoFree with 1800 Points Redeemed
$3.45
$0.29 each
¼ cup (50 mL) molasses
an image
Crosby's - Cooking Molasses, 675 Gram
rewards logoFree with 2600 Points Redeemed
$5.19
$0.77/100g
2 tsp (10 mL) vanilla extract
an image
Club House - Artificial Vanilla Extract, 250 Millilitre
rewards logoFree with 3700 Points Redeemed
$6.99
was $7.79
$2.80/100ml
2 ¼ cups (550 mL) Robin Hood® Original All Purpose Flour
an image
Robin Hood - All Purpose Flour, Original, 1 Kilogram
$3.99
was $4.19
$0.40/100g
2 ½ tsp (14 mL) ground ginger
an image
Club House - Ground Ginger, 32 Gram
$5.69
$17.78/100g
1 tsp (5 mL) ground cinnamon
an image
Club House - Ground Cinnamon, 32 Gram
$5.69
$17.78/100g
1/4 tsp (2 mL) ground nutmeg
an image
Club House - Ground Nutmeg, 39 Gram
$5.69
$14.59/100g
Pinch of cloves
an image
Club House - Ground Cloves, 37 Gram
$5.69
$15.38/100g
1 tsp (5 mL) baking soda
an image
Bob's Red Mill - Premium Baking Soda, 454 Gram
$5.29
$1.17/100g
1/4 tsp (2 mL) kosher salt
Not Available
½ cup (125 mL) butter, softened
an image
Western Family - Butter - Salted, 454 Gram
rewards logoFree with 2800 Points Redeemed
$4.69
$1.03/100g
2 tbsp (30 mL) molasses
an image
Crosby's - Cooking Molasses, 675 Gram
rewards logoFree with 2600 Points Redeemed
$5.19
$0.77/100g
2 cups (500 mL) icing sugar
an image
Rogers - Icing Sugar, 1 Kilogram
$4.49
$0.45/100g
½ tsp (2 mL) ground ginger
Not Available
1-2 tbsp (15-30 mL) milk
an image
Dairyland - 2% Milk, 4 Litre
rewards logoFree with 3100 Points Redeemed
$4.99
$0.12/100ml
Crystallized Ginger, chopped, for garnish, optional
an image
Ginger - Crystallized Slices, Bulk, 100 Gram
$1.69/100g
$1.69/100g

Directions

  1. Preheat oven to 350°F (180°C). Grease a 9” x 13” (3L) baking pan and line with parchment paper.
  2. Blondie: Mix together first 5 ingredients in large bowl. Add remaining dry ingredients and mix until combined. Pour into prepared pan. Bake in preheated oven 25-30 minutes or until edges are lightly browned and centre is shiny. Cool on wire rack. Blondie will sink slightly while cooling.
  3. Ginger Buttercream: Beat butter, molasses, icing sugar and ground ginger in large bowl of electric mixer. Gradually beat in 1 tbsp (15mL) milk. Add additional milk if necessary, to achieve a smooth, spreadable consistency.
  4. Spread cooled blondie with icing and top with chopped crystallized ginger if desired.

Recipe courtesy of Robin Hood® Baking. Find this and more recipes at robinhood.ca.