GINGERBREAD BLONDIES

Gingerbread Blondies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 18

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup butter or margarine, melted
3/4 cup packed dark brown sugar
1/4 cup molasses
3 teaspoons vanilla
1 egg
1/2 cup chopped pecans
1 cup powdered sugar
2 tablespoons lemon juice

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