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    Gingerbread Blondes Recipe

    Le Gourmet TV

    by Le Gourmet TV

    Gingerbread Blondies

    1 cup (250 mL) butter, softened
    2 cups (500 mL) packed brown sugar
    4 eggs
    ½ cup (125 mL) fancy molasses
    1 tbsp (15 mL) vanilla
    2½  cups (625 mL) all-purpose flour
    1½ tsp (7 mL) cinnamon
    1 tsp (5 mL) ground ginger
    ¼ tsp (1 mL) ground cloves
    ¼ tsp (1 mL) salt
    Cinnamon Icing:
    1 pkg (250 g) cream cheese, softened
    2 tbsp (30 mL) butter, softened
    1 tsp (5 mL) vanilla
    ⅔ cup (150 mL) icing sugar, sifted
    1 tsp (5 mL) cinnamon
    In large bowl, cream butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in molasses and vanilla.

    Whisk together flour, cinnamon, ginger, cloves and salt; stir into butter mixture in 2 additions. Spread in greased or parchment paper–lined 13- x 9-inch (3 L) baking dish; smooth top.

    Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, around 35 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.)

    Cinnamon Icing: In large bowl, cream together cheese, butter and vanilla until smooth. Beat in icing sugar and cinnamon until fluffy.

    Transfer blondies to cutting board; spread icing over top. Cut into squares.