The warm, rich notes of cinnamon, ginger, clove, and nutmeg in the Gingerbread Spice Blend elevate these rich light brown sugar blondies into a cozy, seasonal treat studded with sweet chocolate chips.
Ingredients
For the Dry Mix & Mix-Ins:
- 1 ¾ cups all-purpose flour
- 1 tsp Gingerbread Spice Blend
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
For the Wet Mix:
- 1 cup packed light brown sugar
- ½ cup unsalted butter, melted and cooled slightly
- 1 large egg, at room temperature
- 1 tsp vanilla extract
Instructions
Prep & Mix Batter
- Preheat & Line Pan: Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly spray with cooking spray.
- Whisk Dry Ingredients: In a medium bowl, whisk together the 1 ¾ cups all-purpose flour, 1 tsp Gingerbread Spice Blend, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the 1 cup packed light brown sugar and ½ cup melted butter until smooth and combined. Add the egg and 1 tsp vanilla extract, whisking vigorously for about 1 minute until glossy and thickened.
Combine & Fold
- Mix Batter: Add the dry flour mixture directly to the wet ingredients. Fold gently with a spatula just until combined and no dry flour streaks remain (do not overmix).
- Fold Chocolate Chips: Gently fold in the 1 cup semi-sweet chocolate chips until evenly distributed throughout the thick batter.
Bake, Cool & Serve
- Spread & Bake: Transfer the batter into the prepared 8x8-inch pan and spread it into an even layer using a spatula. Bake at 350°F for 25 to 30 minutes, or until the top is golden and set and a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool & Slice: Place the pan on a wire rack and cool completely to room temperature before using the parchment overhang to lift the blondies out. Slice into 16 squares and serve.
