If you love the cozy warmth of gingerbread flavors but crave a chewy, rich twist, you are going to adore this Chewy Gingerbread Blondies Recipe. Imagine a soft, dense bar bursting with molasses, cinnamon, and just the right amount of spice, all wrapped in a tender, chewy texture that feels like a comforting hug in every bite. These blondies are the perfect treat for chilly afternoons, holiday gatherings, or anytime you want to cozy up with something sweet that isn’t too heavy but deeply satisfying.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in creating the perfect chewy texture and that signature gingerbread flavor we all crave. From the warming spices to the molasses that adds depth, every component has a delicious purpose.
- 1 cup spelt, white, or oat flour: Choose your favorite for the base; spelt adds nuttiness, while oat flour makes it a bit heartier.
- 1/2 tsp baking soda: Helps the blondies rise just enough to be tender but chewy.
- 1/4 tsp salt: Balances the sweetness and enhances all the flavors.
- 1 tsp ground cinnamon: The warm backbone of the gingerbread flavor.
- 1/2 tsp ground ginger: Adds that classic gingery kick essential in gingerbread treats.
- 1/4 tsp ground nutmeg: A subtle spice that amps up the aromatic complexity.
- 1/4 cup coconut oil or butter, melted: Provides richness and moisture for chewiness.
- 1/2 cup coconut sugar or brown sugar: Adds sweetness with a hint of caramel and depth.
- 2 tbsp molasses: The star ingredient for authentic gingerbread flavor and color.
- 2 tsp pure vanilla extract: Rounds out the flavors with a smooth, fragrant note.
- 2–3 tbsp milk of choice: Adjusts the batter consistency to perfectly chewy.
- Optional: 1/4 cup chopped walnuts or white chocolate chips: For texture contrast or an extra touch of indulgence.
How to Make Chewy Gingerbread Blondies Recipe
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it—this will make sure your chewy gingerbread blondies come out easily without sticking, preserving their tender edges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your chosen flour, baking soda, salt, cinnamon, ginger, and nutmeg. This mix will ensure the spices are evenly distributed, giving every bite a consistent burst of warm, festive flavor.
Step 3: Combine Wet Ingredients
In a larger bowl, stir together melted coconut oil or butter, coconut sugar or brown sugar, molasses, and vanilla extract until the mixture is smooth and glossy. This blend is the foundation for that wonderfully chewy texture paired with rich, deep-sweet notes.
Step 4: Bring Dry and Wet Ingredients Together
Carefully add the dry ingredients to the wet mixture and stir gently until just combined. Overmixing can toughen the blondies, so maintain that soft, tender crumb!
Step 5: Adjust Batter Consistency
Add 2 tablespoons of your milk choice to the batter to get a thick but spreadable texture. If it feels a little dry, add the third tablespoon carefully; the goal is a batter that’s easy to spread but not runny, ensuring the perfect chewy result.
Step 6: Add Optional Mix-Ins
Fold in your optional walnuts or white chocolate chips now. Walnuts add a pleasant crunch, while white chocolate chips introduce a creamy, sweet contrast to the spicy gingerbread flavors.
Step 7: Spread and Bake
Spread the batter evenly into your prepared pan, smoothing the top gently. Bake for 15–18 minutes until the edges are set and the center remains just slightly underdone, which is key for that irresistible chewiness.
Step 8: Cool Completely
Allow the blondies to cool fully in the pan before slicing. This resting time lets the texture set up perfectly, making sure each bar holds together beautifully without crumbling.
How to Serve Chewy Gingerbread Blondies Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of warm caramel sauce can elevate these chewy gingerbread blondies to an elegant treat. Dust with a pinch of cinnamon or add a dollop of whipped cream for an extra festive touch.
Side Dishes
Serve these blondies alongside a hot cup of chai tea, spiced coffee, or a glass of cold milk. The warm spices in the blondies pair beautifully with comforting beverages, creating a cozy pairing for chilly days or holiday celebrations.
Creative Ways to Present
Cut the blondies into bite-size squares and serve on a festive platter with a scattering of crystallized ginger and chopped nuts for texture. You can also create a dessert parfait by layering chunks of these blondies with vanilla yogurt and a drizzle of honey or molasses syrup.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your gingerbread blondies in an airtight container at room temperature. They stay chewy and fresh for up to 4 days, making them perfect for snacking throughout the week.
Freezing
You can freeze these blondies for longer storage. Wrap them tightly in plastic wrap and place them in a freezer-safe container. They freeze well for up to 3 months without losing their chewy texture when thawed.
Reheating
To enjoy your chewy gingerbread blondies warm, simply microwave a single serving for 10-15 seconds or warm them gently in a low oven. This brings back that fresh-baked softness and wonderful aroma.
FAQs
Can I use regular all-purpose flour instead of spelt or oat flour?
Absolutely! All-purpose flour works perfectly well and will give you a classic chewy texture. The choice of flour mostly affects subtle texture and flavor nuances.
Are these blondies gluten-free?
Unless you use a gluten-free flour blend, these blondies are not gluten-free. For a gluten-free version, substitute with a quality gluten-free flour mix and check your baking soda and other ingredients.
What can I substitute if I don’t have molasses?
If you don’t have molasses, dark maple syrup or honey can work in a pinch, though the flavor will be slightly different. Molasses brings a deep, bittersweet note that’s hard to replicate exactly.
Can I make these vegan?
Yes! Use coconut oil or vegan butter and a plant-based milk for the liquid. Make sure your sugar and any add-ins like chocolate chips are also vegan.
How chewy will these blondies be?
These blondies are designed to be tender and chewy with a slightly gooey center if not overbaked. That perfect chewy texture is why this Chewy Gingerbread Blondies Recipe is such a favorite.
Final Thoughts
There’s something truly magical about biting into these chewy gingerbread blondies, with their warm spices and soft texture lifting your spirits anytime you need a cozy moment. If you’re looking for a delightful twist on traditional gingerbread or an easy-to-make sweet treat that feels like a warm hug, this Chewy Gingerbread Blondies Recipe is exactly what your kitchen needs. Grab your ingredients, bake a batch, and savor every delicious bite!
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Chewy Gingerbread Blondies Recipe
- Total Time: 28 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Enjoy these chewy gingerbread blondies that perfectly capture the warm flavors of the holiday season. Made with a blend of spices like cinnamon, ginger, and nutmeg, and sweetened with molasses and coconut sugar, these blondies are a delightful twist on a classic treat. They offer a tender, chewy texture and can be enhanced with optional walnuts or white chocolate chips for added richness and crunch. Perfect for sharing or as a cozy snack with your favorite cup of tea.
Ingredients
Dry Ingredients
- 1 cup spelt, white, or oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/4 cup coconut oil or butter, melted
- 1/2 cup coconut sugar or brown sugar
- 2 tbsp molasses
- 2 tsp pure vanilla extract
- 2–3 tbsp milk of choice
Optional Add-ins
- 1/4 cup chopped walnuts or white chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg to evenly distribute the spices.
- Combine Wet Ingredients: In a large separate bowl, stir together the melted coconut oil, coconut or brown sugar, molasses, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently until just combined, taking care not to overmix.
- Add Milk to Batter: Pour in 2 tablespoons of your chosen milk to form a thick but spreadable batter. If the batter feels too dry, gradually add the remaining tablespoon of milk until the right consistency is achieved.
- Incorporate Optional Add-ins: Fold in the chopped walnuts or white chocolate chips if using, ensuring they are evenly distributed throughout the batter.
- Spread Batter in Pan: Evenly spread the batter into your prepared baking pan, smoothing the top with a spatula for an even bake.
- Bake the Blondies: Place the pan in the oven and bake for 15–18 minutes. The edges should be set while the center remains slightly underdone, ensuring a chewy texture.
- Cool and Serve: Allow the blondies to cool completely in the pan before slicing into squares for clean cuts and optimal texture.
Notes
- You can substitute spelt, white, or oat flour based on preference or availability.
- Use coconut sugar or brown sugar; coconut sugar gives a slightly different flavor profile.
- Adjust milk quantity to achieve the right batter consistency—should be thick but spreadable.
- Adding walnuts or white chocolate chips is optional but adds a nice texture contrast.
- To keep blondies chewy, avoid overbaking; remove when the center is still a bit underdone.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
