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Gingerbread Blondies

This gingerbread blondie recipe (gingerblondies?) make chewy, warmly spiced gingerbread bars with tangy cream cheese icing and pomegranate seeds.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Servings: 16
Author: Jennier Pallian

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup + 2 tbsp granulated sugar
  • 1/3 cup fancy molasses
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/2 pomegranate seeds only

For Icing

  • 1/3 cup unsalted butter room temperature
  • 2 tbsp full-fat cream cheese
  • 2 tbsp whipping cream
  • 1 1/2 cups confectioners' sugar
  • 1/2 tsp pure vanilla extract

Instructions

  • Preheat oven to 350ºF. Line an 8x8" baking pan with parchment paper.
  • Beat butter, sugar, and molasses in a stand mixer on high until light and fluffy, about 3 minutes. Beat in egg, scraping down sides of the bowl once with a rubber spatula.
  • In a separate bowl, whisk together flour, ginger, cinnamon and salt. Add to butter mixture with mixer speed on low and beat to incorporate.
  • Scrape batter into prepared pan, using lightly-dampened hands to press it evenly into the corners (it'll be stiff). Bake for about 20-22 minutes, until sides are pulling away from the pan and top just loses its sheen. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
  • To make icing, beat the butter, cream cheese, sugar and vanilla together in stand mixer with whisk attachment until light and fluffy, about 3 minutes. Spread over completely-cooled gingerbread bars. 
  • Drain pomegranate seeds on paper towels, dabbing them gently to remove moisture from the surface. Scatter seeds over pomegranate seeds. Bars keep at room temperature for a day. If storing longer than that, hold off on the pomegranate seeds until just before serving.