Gingerbread Chocolate Chunk Blondies are the perfect fusion of cozy holiday spices and rich, melty chocolate. These soft, chewy blondies are infused with classic gingerbread flavors like ginger, cinnamon, and molasses, then loaded with generous chunks of chocolate for a decadent finish. They’re festive, comforting, and ideal for Christmas baking.
Unlike traditional brownies, blondies have a buttery, caramel-like base that pairs beautifully with warm spices. The addition of molasses gives these blondies that unmistakable gingerbread depth, while chocolate chunks add richness in every bite. Whether you’re baking for the holidays, gifting homemade treats, or filling a Christmas dessert tray, these Gingerbread Chocolate Chunk Blondies are guaranteed to stand out.
Why You’ll Love These Gingerbread Chocolate Chunk Blondies
- Soft, chewy texture with crisp edges
- Warm gingerbread spices balanced with chocolate
- Easy to make in one bowl
- Perfect for Christmas and winter baking
- Slice cleanly for bars, trays, or gifting
- Stay moist for days
Why You Should Try This Recipe
This recipe delivers big holiday flavor without complicated steps. It’s quicker than making cookies and more festive than classic blondies. The spice blend creates a cozy gingerbread taste, while chocolate chunks ensure every bite feels indulgent. These bars are reliable, crowd-pleasing, and ideal for both beginner and experienced bakers.
Ingredients You’ll Need
- ¾ cup unsalted butter, melted
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup molasses
- 1¾ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chunks or chocolate chips
How to Make Gingerbread Chocolate Chunk Blondies
Step 1 — Prepare the Pan
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
Step 2 — Mix the Wet Ingredients
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add the egg, vanilla extract, and molasses. Mix until fully combined.
Step 3 — Add Dry Ingredients
Stir in flour, ginger, cinnamon, cloves, baking powder, and salt. Mix just until no dry streaks remain.
Step 4 — Fold in Chocolate
Gently fold in the chocolate chunks until evenly distributed.
Step 5 — Bake
Spread batter evenly into the prepared pan. Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Step 6 — Cool and Slice
Allow blondies to cool completely in the pan before lifting out and slicing into bars.
Nutritional Information (Approx. per bar)
- Calories: 280
- Fat: 14g
- Carbohydrates: 36g
- Sugar: 24g
- Protein: 4g
Values may vary depending on ingredients used.
Tips for the Best Gingerbread Chocolate Chunk Blondies
- Use unsulfured molasses for the best flavor
- Do not overbake—slightly underbaked centers stay chewy
- Let blondies cool fully before slicing
- Use chocolate chunks instead of chips for melty pockets
- Measure flour correctly to avoid dry bars
Variations & Substitutions
- Use dark chocolate chunks for deeper flavor
- Add white chocolate chips for contrast
- Swap half the flour for whole wheat flour
- Add chopped nuts like walnuts or pecans
- Make gluten-free using a 1:1 gluten-free flour blend
What to Serve With Gingerbread Chocolate Chunk Blondies
- Hot chocolate or cocoa
- Coffee or espresso
- Vanilla ice cream
- Christmas dessert boards
- Holiday cookie trays
Common Mistakes to Avoid
- Overbaking (leads to dry blondies)
- Using blackstrap molasses (too bitter)
- Overmixing the batter
- Cutting while still warm
- Skipping parchment paper
Storing Tips for the Recipe
- Store in an airtight container at room temperature for up to 4 days
- Refrigerate for up to 7 days
- Freeze sliced blondies for up to 2 months
- Thaw at room temperature before serving
Conclusion
Gingerbread Chocolate Chunk Blondies are a cozy, festive dessert that perfectly captures the flavors of the holiday season. Soft, chewy, warmly spiced, and loaded with chocolate, these blondies are easy to make and impossible to resist. Whether for Christmas baking, gifting, or simple winter indulgence, this recipe is sure to become a seasonal favorite.
General Information
- Course: Dessert / Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12 bars
- Difficulty: Easy
Frequently Asked Questions (FAQ)
Can I make these blondies ahead of time?
Yes. They stay moist and flavorful for several days, making them ideal for advance baking.
Can I reduce the molasses flavor?
Yes. Reduce molasses to 3 tablespoons for a milder gingerbread taste.
Why are my blondies dry?
They were likely overbaked or had too much flour.
Can I double the recipe?
Yes. Use a 9×13-inch pan and adjust baking time slightly.
Can I freeze these blondies?
Yes. Freeze fully cooled blondies in airtight packaging for up to 2 months.