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Chocolate-Gingerbread Blondies

December 3, 2008

A woman in my running group makes these and they’re fantastic.  They’re gooey and just a little bit spicy.  She got the recipe from Martha Stewart, but modified it a bit and the results are better.  The recipe calls for making this in a big half sheet pan (17″ x 12″), and the bars are very thin, but I didn’t have the right pan and instead used a 9″ x 13″.  They turned out well and are substantially thick!  This makes 4 dozen bars if using the bigger pan, or 24 if using the smaller pan.


2 3/4 c plus 1 T all-purpose flour

1 1/4 t baking soda

1 1/4 t salt

1 1/4 t ground cinnamon

1 t ground ginger

1/4 t ground cloves

10 T unsalted butter, room temperature

1 1/4 c packed light brown sugar

1/2 c plus 2 T granulated sugar

2 large eggs, plus 1 large egg yolk

1 1/4 t vanilla extract

1/3 c molasses

10 ounces chocolate, coarsely chopped (or 1 3/4 c chocolate chips)


Preheat oven to 350 degrees.  Spray a 17″ x 12″ pan, or a 9″ x 13″ pan and line bottom with parchment paper.

Whisk together four, baking soda, salt and spices.

Beat butter and both sugars on medium speed with a mixer until pale and fluffy.  Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as needed.  Beat in vanilla and molasses.  On low speed, add flour mixture gradually (in 3 batches) and beat until just combined.  Stir in chocolate.

Spread batter in pan and bake  until edges are golden and center is set, about 25 minutes for the 17″ x 12″ pan, or 40-45 minutes for hte 9″ x 13″ pan.  Let cool completely in pan on a wire rack.  When cooled, cut and serve.

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