Ginger-Chocolate Blondies

The familiar flavour of gingerbread shines brightly in this blondie recipe. Try with a warm mug of hot chocolate after a day of outdoor pursuits!

• ¾ room temperature butter
• 1 c. best brown sugar
• ½ c. light brown sugar
• 2 eggs
• 1 tbsp. vanilla extract
• 2 tbsp. fancy molasses
• 2 c. flour
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. kosher salt
• 1 tbsp. ground ginger
• 1 tsp. cinnamon
• ½ tsp. ground cloves
• 1¼ tbsp. chopped, crystallized ginger
• ½ c. toasted, chopped pecans
• ½ c. semi-sweet mini chocolate chips
• Preheat the oven to 350ºF. Line and spray a 10×10-inch baking pan and set aside.

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon and the ground cloves.
2. In a separate bowl, cream together the butter and the two brown sugars until light and fluffy. Add in the eggs, one at a time and then the vanilla and molasses.
3. Add the dry mixture into the wet and stir to combine. Finally, stir in the crystallized ginger, pecans and chocolate chips until evenly distributed.
4. Pour batter into prepared pan and using a small spatula smooth out the top and push the batter into all corners of the pan.
5. Bake 17-22 minutes, until lightly golden brown and the cake springs back when pressed on lightly.

Let the blondies cool in the pan for 20 minutes and then remove them (using the parchment paper) to a wire rack and cool completely.

Slice the cooled blondies into squares or long rectangles and package up for a familiar, spicy holiday treat!