Monday, February 28, 2011
I ran across this Gingerbread Blondie recipe on Tracey's Culinary Adventures. I have such a gingerbread obsession....and these blondies are amazing.
I used semi sweet chocolate chips instead of white chocolate. The semi sweet chips...while yummy.... stood out more than I would have liked. I wanted to flavors to blend together instead of standing apart. Maybe a little cocoa powder next time instead of chocolate chunks. I will just have to make the sacrifice and continue to experiment....and taste test....it's a win win.
I tinkered a bit with the recipe....mainly how much of each ingredient I used....it wasn't the most measurement friendly to break down into a smaller batch.
1 1/3 cups unbleached all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp ground nutmeg
3/4 cup tub margarine, melted
3/4 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla
1/4 cup molasses
1 cup semi sweet chocolate chips
Mix together the melted margarine, brown sugar, sugar, vanilla, and molasses. Beat in eggs. Add in
flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Fold in semi sweet chocolate chips.
Pour batter into a greased 9x9 pan and bake for 30-35 minutes, or until it tests as done. Cool before slicing.