Gingerbread Blondies

Traditional blondies combine forces with gingerbread to offer a dessert that goes way beyond with a glaze topping. MORE+ LESS-

By Betty Crocker Kitchens

February 23, 2017

cup Gold Medal™ all-purpose flour

1/2

teaspoon baking powder

1/2

teaspoon ground cinnamon

1/2

teaspoon ground ginger

1/4

teaspoon salt

1/4

teaspoon ground allspice

1/2

cup butter or margarine, melted

3/4

cup packed dark brown sugar

1/4

cup molasses

teaspoons vanilla

egg

1/2

cup chopped pecans

cup powdered sugar

tablespoons lemon juice

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1

Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In small bowl, mix flour, baking powder, cinnamon, ginger, salt and allspice; set aside.
2

In medium bowl, beat butter, brown sugar, molasses, vanilla and egg with electric mixer on low speed until blended. Gradually beat in flour mixture. Stir in pecans. Spread in pan.
3

Bake 24 to 26 minutes or until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached. Cool completely in pan on cooling rack, about 1 hour. In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle glaze over bars. Cut into 3 rows by 3 rows. Cut bars in half diagonally to form triangles. Store loosely covered.