Just two more days of the 12 Days of Christmas, and just three more days until the actual day of. I feel like it came super fast this year, and as always, I’m a little sad that it’ll be over soon.
I’ll tell you one thing I’m not sad about though: today’s recipe.
I’ve mentioned before here that the best desserts (in my opinion) are the ones that have texture to them, and blondies are one of my personal favorites on that score.
This recipe has texture written all over it. There’s two components: a rich fudgy blondie layer on the bottom, and a chewy gingersnap cookie dough that gets plopped all over on top.
When you put those components together, you get a thing of pure, delicious beauty.
What do you guys think? I promise, it tasted every bit as good as it looks.
Also, as an added tip: serve it a la mode. Trust me.
One more day left of the 12 Days of Christmas; be sure to go back and look at the past ten days of recipes if you haven’t already.
Day 11: Gingersnap Blondie Brookies
Gingersnap Blondie Brookies
- 1 1/3 cups packed brown sugar, light or dark
- 1/2 cup butter
- 1 1/3 cups all purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla
For Gingersnap Cookie Layer
- 1 ½ cups all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- Pinch of salt
- ½ cup butter, softened
- ⅔ cup granulated sugar
- 1 egg
- 3 tablespoons molasses
- 1 tablespoon coarse sugar
- Holiday colored sprinkles, if desired
For Blondie Layer: in a medium saucepan cook and stir brown sugar and butter over medium until melted and smooth, stirring frequently. Cool 10 minutes.
Preheat oven to 350°F. line a 9-inch square baking pan with foil, extending foil over edges. Grease foil. In a medium bowl stir together flour, baking powder, and baking soda. Stir egg and vanilla into brown sugar mixture. Stir in flour mixture. Spread batter in prepared pan.
For Cookie Layer: in a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl beat butter with a mixer on low 30 seconds. Add granulated sugar. Beat until combined, scraping bowl as needed. Beat in egg and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
Crumble cookie dough over blondie batter in pan. Sprinkle coarse sugar and sprinkles over top. Bake about 45 minutes or until browned and set. (The middle needs to have risen/puffed up; if it has not, the blondies are still not cooked through)
Cool in pan on a wire rack. Using foil, lift out uncut bars. Cut into bars.