GINGERBREAD BLONDIES
Traditional blondies combine forces with gingerbread to offer a dessert that goes way beyond with a glaze topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In small bowl, mix flour, baking powder, cinnamon, ginger, salt and allspice; set aside.
- In medium bowl, beat butter, brown sugar, molasses, vanilla and egg with electric mixer on low speed until blended. Gradually beat in flour mixture. Stir in pecans. Spread in pan.
- Bake 24 to 26 minutes or until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached. Cool completely in pan on cooling rack, about 1 hour. In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle glaze over bars. Cut into 3 rows by 3 rows. Cut bars in half diagonally to form triangles. Store loosely covered.
Nutrition Facts : Calories 169, Carbohydrate 25 g, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 102 mg
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