Gingerbread Blondies with Molasses Buttercream Frosting

Gingerbread Blondies with Molasses Buttercream Frosting

Here's another cookie bar idea that I've had for a while, especially because Spouse loves her gingerbread. This is a particularly intense version of gingerbread using powdered ginger, fresh grated ginger and chopped candied ginger. Spouse loves the spicy warmth of all that ginger but if you prefer yours a little tamer on the ginger flavor, just cut back on any of these ginger elements by using half the amounts in the recipe but if you are a real ginger lover, this is going to be right up your alley. The molasses buttercream is a delicious compliment to the moist, chewy cookie bars but you can leave out the molasses and add some chopped candied ginger if you are not a fan of molasses.

Gingerbread Blondies with Molasses Buttercream Frosting

Recipe by Barry C. Parsons

Gingerbread Blondies with Molasses Buttercream Frosting - soft, chewy, sweet blondies with plenty of ginger warmth and a rich, complimentary molasses buttercream frosting.

Prep time: Approximately 20 minutes
Cook time: Approximately 40 minutes
Total time: Approximately 1 hour
Yield: About 2 dozen gingerbread blondies
Ingredients

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 tbsp powdered ginger
• 3/4 cup butter
• 2 cups brown sugar
• 2 eggs
• 3 tsp vanilla extract
• 1 tbsp finely grated fresh ginger root
• 1/3 cup finely chopped candied ginger root (optional)

Cooking Directions

1. Sift together flour, baking powder, salt, powdered ginger, baking soda. Set aside
2. Melt butter over low heat and stir in the brown sugar, then the eggs and vanilla.
3. Stir in the finely grated fresh ginger.
4. Stir until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.
5. Gradually mix in dry ingredients.
6. Fold in the chopped candied ginger root,
7. Spread the batter into a greased or parchment lined 9x9 baking pan.
8. Bake for about 35-40 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean. Cool completely before frosting.

To make the Molasses Buttercream Frosting:

• 2 cups icing sugar (powdered sugar)
• 1/4 cup butter
• 3 tbsp molasses
• 1-3 tbsp milk

Beat the first 3 ingredients together until crumbly. Add only enough milk to bring the frosting together to a very thick but still spread able consistency. Spread evenly on the cooled base, then cut into squares or bars.

Gingerbread Blondies with Molasses Buttercream Frosting

Here's another cookie bar idea that I've had for a while, especially because Spouse loves her gingerbread. This is a particularly intense version of gingerbread using powdered ginger, fresh grated ginger and chopped candied ginger. Spouse loves the spicy warmth of all that ginger but if you prefer yours a little tamer on the ginger flavor, just cut back on any of these ginger elements by using half the amounts in the recipe but if you are a real ginger lover, this is going to be right up your alley. The molasses buttercream is a delicious compliment to the moist, chewy cookie bars but you can leave out the molasses and add some chopped candied ginger if you are not a fan of molasses.

Gingerbread Blondies with Molasses Buttercream Frosting

Recipe by Barry C. Parsons

Gingerbread Blondies with Molasses Buttercream Frosting - soft, chewy, sweet blondies with plenty of ginger warmth and a rich, complimentary molasses buttercream frosting.

Prep time: Approximately 20 minutes
Cook time: Approximately 40 minutes
Total time: Approximately 1 hour
Yield: About 2 dozen gingerbread blondies
Ingredients

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 tbsp powdered ginger
• 3/4 cup butter
• 2 cups brown sugar
• 2 eggs
• 3 tsp vanilla extract
• 1 tbsp finely grated fresh ginger root
• 1/3 cup finely chopped candied ginger root (optional)

Cooking Directions

1. Sift together flour, baking powder, salt, powdered ginger, baking soda. Set aside
2. Melt butter over low heat and stir in the brown sugar, then the eggs and vanilla.
3. Stir in the finely grated fresh ginger.
4. Stir until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.
5. Gradually mix in dry ingredients.
6. Fold in the chopped candied ginger root,
7. Spread the batter into a greased or parchment lined 9x9 baking pan.
8. Bake for about 35-40 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean. Cool completely before frosting.

To make the Molasses Buttercream Frosting:

• 2 cups icing sugar (powdered sugar)
• 1/4 cup butter
• 3 tbsp molasses
• 1-3 tbsp milk

Beat the first 3 ingredients together until crumbly. Add only enough milk to bring the frosting together to a very thick but still spread able consistency. Spread evenly on the cooled base, then cut into squares or bars.