Frosted Gingerbread Blondies

close up view of chewy gingerbread blondies with cinnamon cream cheese frosting on a wire rack next to cinnamon sticks.

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These gingerbread blondies are thick and chewy with so much flavor from the brown sugar, molasses, and warm spices. Slather them with a simple cinnamon cream cheese frosting for balance, and savor with a hot cup of coffee. Perfect for holiday brunches and more!

Prep Time:10

Cook Time:35

Cooling Time:30

Total Time:1 15

Ingredients

For the blondies

1 cup brown sugar
1 tbs molasses
1/2 cup unsalted butter melted (one stick)
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cardamom
1/4 tsp cloves
2 eggs room temperature
1 1/2 cup all purpose flour scooped and leveled
1 tbs cornstarch
2 tsp baking powder
1/2 tsp kosher salt

For the frosting

4 oz cream cheese room temperature (half a block)
1/2 tsp cinnamon
2 tbs heavy cream
2 tbs unsalted butter room temperature
1 tsp vanilla extract
1 pinch salt
1/2 cup powdered sugar

Instructions

Make the blondies

Preheat the oven to 325 F. Line an 8x8 square metal baking pan with parchment paper.
In a medium bowl, combine the brown sugar, molasses, spices, and melted butter. Whisk until fully incorporated and glossy.
1 cup brown sugar, 1 tbs molasses, 1/2 cup unsalted butter, 1 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp ground cardamom, 1/4 tsp cloves
Add the eggs and whisk to incorporate.
2 eggs
Next, add the dry ingredients (baking powder, salt, cornstarch, and flour). Whisk until just combined. The mixture will be thick.
2 tsp baking powder, 1 1/2 cup all purpose flour, 1/2 tsp kosher salt, 1 tbs cornstarch
Scrape the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan and let the blondies cool for at least 10-15 minutes before lifting the parchment out of the tray. Cool completely on a wire rack before frosting.

Make the frosting

In a medium bowl, add the room temperature cream cheese and butter, and whip with an electric hand mixer until really light and fluffy.
4 oz cream cheese, 2 tbs unsalted butter
Add the powdered sugar, salt, cinnamon, and vanilla, and whip until combined.
1 tsp vanilla extract, 1 pinch salt, 1/2 cup powdered sugar, 1/2 tsp cinnamon
Finally, add the heavy cream and whip just until incorporated. The mixture should be thick and creamy.
2 tbs heavy cream
Spread the frosting evenly over the cooled blondies. Then, slice and serve into bars.
(For the neatest cuts, pop the frosted blondies into the fridge. The butter and cream cheese will solidify, which will make them easier and tidier to cut. It also helps to wipe the knife between cuts to keep the frosting from spreading.)

Nutrition

Course: Dessert

Cuisine: American

Keyword: gingerbread blondies

Servings: blondies

Calories: 293kcal