GINGERBREAD BLONDIES

Gingerbread Blondies image

Provided by ratherbeswimmin

Categories Bar Cookie

Time 1h15m

Yield 16 blondies

Number Of Ingredients 10

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1 3/4 cups all-purpose flour, plus additional
flour, for the pan
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup molasses
2 large eggs, at room temperature
6 ounces semisweet chocolate, chops

Steps:

Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9 inch baking pan; set aside.
In a bowl, cream the butter and brown sugar using an electric mixer at medium speed; continue beating until pale brown and thick, about 5 minutes.
Beat in the molasses until smooth and uniform.
Then beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second; scrape down sides of bowl as needed.
With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated-do not beat.
Spoon batter into pan, spreading it gently into the corners.
Bake for 20 minutes or until the top is light brown and pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
Cut the blondies into 16 squares while they are still in the pan; carefully remove them with an offset spatula.
Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.