Gingerbread Blondies
This has become one of our favorite desserts! It evokes all the flavors of fall, with some indulgently rich and decadent twists! The white chocolate chips, candied ginger make a decadent treat that everyone'll swoon over!
Average Rating:
5 / 5, 0 votes

Prep Time: Minutes
Bake/Cook Time: Minutes


426 g (4 Cups Plus 1 TBSP)

Authentic Foods Steve’s GF Cake Flour Blend

290 g (2.5 Sticks)



Eggs, room temperature


Egg Yolk, room temperature

1/2 cup


454 g (2.25 Cups)

Light Brown Sugar

1/2 tsp

Baking Soda

1 tsp

Baking Powder

2 tsp

Ground Ginger

2 tsp

Ground Cinnamon

1/2 tsp

Nutmeg, freshly grated

1/2 tsp

Ground Cardamom

1/4 tsp

Ground Cloves

1 tsp

Kosher Salt

4 tbsp

Water, room temperature

2 oz

Crystalized ginger, chopped coarsely

11 oz

Good Quality White Chocolate Chips
(i.e. Ghiradelli)


  1. In a medium saucepan over medium heat brown the butter, while whisking to keep milk solids from sticking to the bottom of the pan. Pour into mixing bowl and let cool to room temperature. (This can be made in advance and kept chilled. Bring to room temperature before using if it has been chilled.)
  2. Preheat oven to 350F. Grease and line a 9”x13” pan.
  3. In a bowl mix the Steve’s GF Cake Flour Blend, baking soda, baking powder, spices, and salt till they’re well incorporated.
  4. In a stand mixer, using the paddle attachment on medium low speed, combine the brown butter and brown sugar. Then add the molasses and mix till combined.
  5. Add 3 eggs and 1 yolk one at a time mixing well after each addition until evenly combined.
  6. With the mixer still on pour in dry mixture then drizzle in water and mix scraping sides till well incorporated.
  7. Lastly add crystalized ginger and white chocolate and mix till combined.
  8. Spread into the pan and bake approximately 35 minutes until sides are set but the center is still gooey. Let cool to room temperature before cutting into squares. Dust with powdered sugar. Can be kept refrigerated for up to a week.

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