Gingerbread Blondie Bites

Gingerbread Blondie Bites
I always enjoy the warm, spicy flavor of gingerbread during the holidays. This includes both traditional gingerbread cake recipes and other goodies that make use of gingerbread spices, which include ginger, cinnamon and cloves. These chewy little Gingerbread Blondie Bites deliver a wonderful burst of gingerbread flavor and are a tasty alternative to a more traditional batch of holiday cookies because they are much quicker to make than a full batch of cookies.

The recipe starts out much like a brownie recipe and, like most of my favorite brownie recipes, uses no leavening. This gives the bites a dense, chewy texture that makes them very satisfying to eat. Unlike brownies, this bites don’t include any chocolate in the batter. They’re made with a mixture of white and dark brown sugars, molasses and plenty of spices. The blondies would honestly be delicious baked just as-is, but I stirred in some dark chocolate chips and candied ginger pieces just before baking. The ginger gives them another layer of spicy sweetness and the chocolate is just a bonus. You could use regular or mini chocolate chips, but I opted for more coarsely chopped chocolate because I wanted a variety of sizes in each piece just to make things a little more interesting.

The blondies are baked in a greased mini muffin tin. Since they are so small, you do need to take care not to over-bake them or they will become a bit crispy. Bake them only until they are just golden around the outside and set in the center. The bites are quite moist and they keep very well when stored in an airtight container, so a large batch will last for at least several days. This makes them an excellent choice for mailing off to friends as a holiday treat, as well as for serving at your own home!

Gingerbread Blondie Bites

Gingerbread Blondie Bites
1/2 cup sugar
1/2 cup dark brown sugar
2 tbsp molasses
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp vanilla extract
1/2 cup butter, melted and cooled
1/4 tsp salt
1 large egg
1 cup all purpose flour
2/3 cup coarsely chopped dark chocolate chunks
3 tbsp candied ginger (optional)

Preheat oven to 350F. Lightly grease a 24 cup (or 2 12-cup) mini muffin pans.
In a large bowl, whisk together sugar, brown sugar, molasses, ginger, cinnamon, cloves, vanilla extract, melted butter, salt and egg until well combined and smooth. Add in flour and whisk until just combined. Stir in chocolate chunks and candied ginger.
Divide evenly into prepared muffin cups, placing about one generous tablespoon of batter into each cavity.
Bake 16-18 minutes, until golden and set.
Allow bites to cool in the pan for about 10 minutes, then remove by giving them a gentle twist to unstick them from the pan (sometimes the chocolate/ginger bits stick, even in a nonstick pan) and a twisting motion prevents the bites from breaking.
Cool completely on a wire rack before storing in an airtight container.

Makes 24 blondie bites.

3 comments

  1. Awesome little gingery, spicy blondie bites! Made them as soon as I saw your post this AM. I’m all over mini desserts this holiday season, and this is a perfect addition. I didn’t use the cryst. ginger caused I didn’t have any and dropped some mini choc chips in instead of chunks. I wanted to nibble just the crisp edges off a few! ;). Def repeater! Thank you, Nicole!!

  2. Glad to hear you liked them, Joanie!

  3. I wish all recipes use the cup measurement ,,its much easier than weight measurement ,,,as in your recipes they are cup measurement ………thank you Querino

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