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+ servings

Gingerbread Blondies

Prep Time 10 mins
Cook Time 22 mins
Servings 16


  • ½ cup unsalted butter
  • ½ cup + 2 tbsp granulated sugar
  • cup fancy molasses
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp kosher salt
  • ½ pomegranate seeds only

For Icing

  • cup unsalted butter room temperature
  • 2 tbsp full-fat cream cheese
  • 2 tbsp whipping cream
  • 1 ½ cups confectioners' sugar
  • ½ tsp pure vanilla extract


  • 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.