Whole Wheat Gingerbread Blondies

This delicious variation of gingerbread has all the flavors of the classic gingerbread cookie, but in a soft, chewy blondie.  The dark chocolate chips play well with the spices, and whole wheat flour grounds it all.  Susan Moran from The View from Great Island.

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Servings 16servings
Prep Time 15minutes
Cook Time 20 - 25minutes
Passive Time 30minutes
Submitted By Susan Moran from The View from Great Island
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 16servings
Prep Time 15minutes
Cook Time 20 - 25minutes
Passive Time 30minutes
Submitted By Susan Moran from The View from Great Island
Share this Recipe
Share this Recipe
Instructions
  1. Set oven to 350F; spray and line a 12x17 baking sheet (with sides) with parchment paper.
  2. Whisk together the flour, salt, and soda and set aside.
  3. Cream the butter and the sugars until light and fluffy.
  4. Beat in the eggs and yolk, one at a time. Beat in the molasses, vanilla, and spices.
  5. Blend the dry ingredients into the wet ingredients.
  6. Fold in the chocolate chips, reserving a few to place on top.
  7. Spread the dough onto the baking sheet. Take a few minutes to get it evenly spread out across the entire sheet. It helps to drop the dough in blobs all around the sheet first, and then start to spread. Place the reserved chocolate chips across the top, pushing them in slightly with your fingers. This step is optional but gives the finished blondies an appetizing look.
  8. Bake for 20-25 minutes, until the blondies start to brown and look done around the edges. Don't over bake.
  9. Let them cool on the pan for a while before slicing into squares. Dust with powdered sugar if you like.
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