Gingerbread Blondies

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 3/4 cups all-purpose flour, plus additional
• flour, for the pan
• 2 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/2 cup molasses
• 2 large eggs, at room temperature
• 6 ounces semisweet chocolate, chops

Recipe

• 1 position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9 inch baking pan; set aside.
• 2 in a bowl, cream the butter and brown sugar using an electric mixer at medium speed; continue beating until pale brown and thick, about 5 minutes.
• 3 beat in the molasses until smooth and uniform.
• 4 then beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second; scrape down sides of bowl as needed.
• 5 with a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated—do not beat.
• 6 spoon batter into pan, spreading it gently into the corners.
• 7 bake for 20 minutes or until the top is light brown and pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
• 8 cut the blondies into 16 squares while they are still in the pan; carefully remove them with an offset spatula.
• 9 serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.