Crinkle Molasses Blondies
Chewy crinkle top molasses blondies with warm gingerbread spices
PRINT PINServings 16
INGREDIENTS
Dry
- 1 1 4 cups all purpose flour
- 1 tsp baking powder
- 1 4 tsp baking soda
- 1 2 tsp fine salt
- 1 1 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 4 tsp ground cloves
- 1 4 tsp ground nutmeg optional.
Wet
- 1 2 cup unsalted butter melted and slightly cooled
- 1 cup light brown sugar packed
- 1 4 cup molasses
- 2 large eggs room temperature
- 2 tsp vanilla extract.
Optional topping and mix ins
- 1 tbsp granulated sugar for sprinkling
- flaky salt to taste
- 1 2 cup white chocolate chips optional
- 1 2 cup chopped walnuts or pecans optional.
INSTRUCTIONS
Pan and oven
- Heat oven to 350 F and line an 8 inch square pan with parchment leaving overhang
- lightly grease the parchment.
Batter
- Whisk melted butter and brown sugar until glossy and smooth
- whisk in molasses until fully combined
- whisk in eggs and vanilla then whisk vigorously until slightly thickened and lighter in color
- fold in dry ingredients just until no dry flour remains then fold in optional chips or nuts if using.
Bake and cool
- Spread batter evenly in pan and smooth the top
- sprinkle with granulated sugar and a tiny pinch of flaky salt if desired
- bake until edges are set and a toothpick inserted in the center comes out with a few moist crumbs 22 to 28 minutes
- cool in pan 30 minutes then lift out and cool completely before slicing for the cleanest squares.
Notes
1. Whisking the sugar butter eggs well helps create a crinkle top. Use regular or dark molasses but avoid blackstrap for best balance. Do not overbake or the blondies will turn cakey and dry. For thicker bars use an 8 inch pan and for thinner bars use a 9 inch pan and start checking early
Nutrition
Calories: 200kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g