Gingerbread Blondies

published Dec 20, 2021
Gingerbread Blondies Recipe

These chewy, white chocolate- and pecan-flecked blondies are as molasses-rich and spicy as the classic cookies.

Makes16 bars

Prep15 minutes

Cook30 minutes to 35 minutes

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Credit: Photo: Joe Lingeman, Styling: Jesse Sczewczyk

Gingerbread is my pumpkin spice. While others are giddy about the latter all through the fall, I wait patiently for Thanksgiving to pass so that Gingerbread Season can commence. Give me your damp and dark gingerbread cake, playful cut-out cookies, gingerbread cinnamon rolls, and heavily spiced granola. This year, however, its these ultra-chewy gingerbread blondies that have my heart. They’re stuffed with creamy white chocolate and toasted pecans and are oh-so festive and easy.

Credit: Photo: Joe Lingeman, Styling: Jesse Sczewczyk

These Gingerbread Blondies Are Packed with Texture, Sweetness, and Spice

The best gingerbread treats, in my opinion, don’t tread lightly. They should be heady and robust, thanks to an abundance of winter spices and smoky, slightly bitter molasses. These one-bowl blondies celebrate all these good things. The batter is sweetened with unsulphured molasses and dark brown sugar (light brown sugar won’t lend as much rich flavor but can be used in a pinch) and spiced with plenty of ground ginger, cinnamon, and a touch of allspice. For added depth, I love stirring in a pinch of espresso powder, although it can be left out if you prefer. Chopped white chocolate and toasted pecans lend tons of texture to each bite, while a sprinkle of granulated sugar on top provides a touch of crunch and just the right amount of festive sparkle.

What’s more? These blondies get better as they sit. Their flavor gets richer and more complex after an overnight rest, which means they’re a prime candidate for a make-ahead sweet — the best kind of baked good during this busy holiday season.

Gingerbread Blondies Recipe

These chewy, white chocolate- and pecan-flecked blondies are as molasses-rich and spicy as the classic cookies.

Prep time 15 minutes

Cook time 30 minutes to 35 minutes

Makes 16 bars

Nutritional Info


  • 8 tablespoons

    (1 stick) unsalted butter

  • 2/3 cup

    pecan halves or pieces

  • 4 ounces

    white chocolate

  • 1/2 cup

    packed dark brown sugar

  • 1/4 cup

    unsulphured molasses (not blackstrap)

  • 1

    large egg

  • 1 teaspoon

    vanilla extract

  • 1 1/4 cups

    all-purpose flour

  • 1 1/2 teaspoons

    ground ginger

  • 1 teaspoon

    ground cinnamon

  • 1 teaspoon

    instant espresso powder (optional)

  • 1/2 teaspoon

    baking powder

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    ground allspice

  • 1 tablespoon

    granulated sugar


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving a 2-inch overhang on two opposite sides like a sling.

  2. Cut 1 stick unsalted butter into 4 pieces and place in a medium microwave-safe bowl. Microwave in 10-second intervals, stirring between each, until the butter is mostly melted and only a few small pieces remain, 40 to 60 seconds total. (Alternatively, melt in a small saucepan on the stovetop over low heat, then pour into a medium bowl.) Set aside to cool while you toast the pecans; the last few pieces will melt.

  3. Meanwhile, spread 2/3 cup pecans out in a single layer on a rimmed baking sheet. Toast, tossing halfway through, until fragrant and golden, 7 to 10 minutes. Transfer to a cutting board and let cool for 5 minutes. Coarsely chop the pecans and coarsely chop 4 ounces white chocolate (about 2/3 cup).

  4. Add 1/2 cup packed dark brown sugar to the bowl of melted butter and use a wooden spoon or sturdy rubber spatula to mix well until combined (the mixture will not be smooth), about 30 seconds. Add 1/4 cup unsulphured molasses, 1 large egg, and 1 teaspoon vanilla extract, and stir until completely combined.

  5. Add 1 1/4 cups all-purpose flour, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon instant espresso powder (if using), 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground allspice, and mix until just combined. Add the pecans and white chocolate and fold until just combined.

  6. Transfer the batter to the prepared baking pan and smooth into an even layer. Sprinkle 1 tablespoon granulated sugar evenly over the top.

  7. Bake until a tester inserted in the center comes out with just a few crumbs, 20 to 23 minutes. The edges should look firm and well-baked; the center should be moist but not gooey. Let cool in the pan on a wire rack for at least 20 minutes. Grasp the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Cut into 16 squares.

Recipe Notes

Storage: Leftover blondies can be stored in an airtight container at room temperature for up to 3 days.