“With the chewy texture of the best fudgy brownie and all the festive flavors of your favorite gingerbread cookies, these spicy bars make a bold statement for the holidays,” writes recipe author Melissa Clark, whose recipe for gingerbread blondies can be found in the new “Cookies: The Best Recipes for the Perfect Anytime Treat” by Vaughn Vreeland and the New York Times (Ten Speed Press, $35).
Here’s how to make them.
Gingerbread Blondies
Yield: Serves 12 bars or 16 squares
INGREDIENTS
1 cup unsalted butter (2 sticks), plus more for the pan
1 1/2 cups packed dark brown sugar
2 tablespoons molasses
1 tablespoon finely grated fresh ginger
2 large eggs
2 tablespoons pure vanilla extract (or bourbon or espresso)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
Pinch of ground cloves
3/4 cup chopped toasted walnuts or pecans (optional)
2 ounces white or dark chocolate, melted, for decorating (optional)
DIRECTIONS
Heat the oven to 350 degrees. Grease a 9-inch square pan and line with parchment paper.
In a small saucepan, heat the butter over medium heat until melted and flecked with darker brown bits, 5 to 7 minutes. Pour the brown butter into a large bowl and add the brown sugar, molasses and grated ginger. Whisk until combined (it won’t look smooth) and let cool for a few minutes.
Add the eggs and vanilla and whisk until smooth and glossy.
Add the flour, baking powder, ginger, cinnamon, salt, allspice, black pepper and cloves. Whisk well to combine. Stir in the nuts, if using.
Pour the batter into the prepared pan. Bake until the edges are firm but the center is still slightly damp, 18 to 25 minutes (add about 5 to 10 minutes if using a glass or ceramic pan). Do not overbake. Transfer the pan to a wire rack to cool. Let the blondies cool completely in the pan.
Once the blondies are completely cool, use a fork, spoon or a parchment cone to decorate the tops with melted white or dark chocolate, if you like. Let the chocolate set for at least 2 hours before cutting into 12 bars or 16 squares.
Reprinted with permission from “Cookies: The Best Recipes for the Perfect Anytime Treat” by Vaughn Vreeland and The New York Times Cooking. © 2025 by The New York Times Company. Photographs copyright © 2025 by The New York Times Company. Published by Ten Speed Press, an imprint of Penguin Random House.