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Gingerbread BlondiesGingerbread Blondies

Gingerbread Blondies

Robin Hood® Baking
Robin Hood® Baking
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Recipe - Save-on-Foods
GingerbreadBlondies-600x360.jpg
Gingerbread Blondies
Prep Time15 Minutes
Servings24
Cook Time30 Minutes
Ingredients
1 cup butter, melted
1 ½ cups packed brown sugar
2 eggs
¼ cup molasses
2 tsp vanilla extract
2 ¼ cups Robin Hood Original All Purpose Flour
2 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of cloves
1 tsp baking soda
¼ tsp kosher salt
½ cup butter, softened
2 tbsp molasses
2 cups icing sugar
½ tsp ground ginger
1-2 tbsp 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.
15 minutes
Prep Time
30 minutes
Cook Time
24
Servings

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.