Daily food & travel inspiration in your inbox

Gingerblondies

Clara Cakes

What do you get when you cross a gingerbread man with a blondie? This festive, holiday-spiced delight!

Gingerblondies
Servings:

serving time18

Ingredients

  • 1 1/2 teaspoons Ener-G egg replacer plus 2 tablespoons warm water

  • 1 tablespoon flax seed plus 3 tablespoons warm water

  • 2 3/4 cups all-purpose flour

  • 1 1/4 teaspoons baking soda

  • 1 1/4 teaspoons salt

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1 1/2 cups butter, room temperature

  • 1 cup dark brown sugar

  • 1/4 cup granulated sugar

  • 1 cup molasses

  • 1/2 tablespoon pure vanilla extract

  • Glaze:

  • 1/2 cup powdered sugar

  • 2 tablespoons soy milk

  • 1/8 teaspoon vanilla

Sundays Ain't Scary

We’re giving you FREE access to Live TV to beat the Sunday Scaries!

Instructions

  1. Preheat oven to 350 degrees. Spray a 13x9 baking pan with nonstick spray and cover bottom with a parchment paper rectangle.

  2. Prepare the flax seed and water by stirring together with a fork in a small bowl. In another bowl, do the same for the Ener-G egg replacer.

  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves.

  4. Using an electric mixer with the whisk attachment, beat the butter, sugars and molasses together on medium speed until light and fluffy. Add vanilla, then add in the egg replacers. Beat until fully incorporated, about 2 minutes.

  5. Slowly mix the dry ingredients into the wet. Beat on low speed until fully combined.

  6. Spread batter into pan. Bake for about 25 minutes. Place on cooling rack when out of oven.

  7. While the gingerblondies are cooling, make the glaze. Stir together the powdered sugar, soy milk and vanilla until smooth.

  8. Drizzle glaze over bars when they’re fully cooled. Slice and serve.

Gingerblondies
email

Email

print

Print

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox

Transcript

- If a gingerbread person and a blondie walked into a bar, what would you get? A ginger-blondie! So, let me show you how to make these delectable treats. To get started on the ginger-blondies, I'm gonna mix together the dry ingredients. I have some all-purpose flour, some baking soda, some salt. The spices that I use are ground ginger, cloves, and cinnamon. Once you have all the dry ingredients whisked together, we're gonna move on to the wet ingredients. I've already added water to my egg replacers. So, I have a powdered egg replacer, and then also ground flax seed meal. I'm gonna add some brown sugar to this vegan butter. Then, I'm gonna start to mix the two together on low. Then eventually, medium. Alright. Now that this looks nice and creamed together, I'm gonna add in this molasses. Molasses is definitely the secret ingredient to delicious gingerbread cookies, and especially ginger-blondies. Now, I'm gonna mix all three of these together. Okay. Now, I'm gonna add in the white sugar. You could also add in the white sugar along with the brown sugar at the same time. I kind of forgot to add it, but it's never too late. I also just added some vanilla extract, which is super important for these ginger-blondies because it takes away from the strong flavor of the molasses and balances it all out. Okay. You wanna mix all of these ingredients until all of the sugar granules look like they're more dissolved into the butter. Now, I'm gonna add in my vegan eggs. Now, we're gonna mix together the eggs into the sugar and butter mixtures. Okay. Now, I'm gonna add the dry ingredients. I prefer to just use a spatula. That way, you don't over-mix it too much. This batter looks perfect. Now, I'm gonna transfer it to my pre-lined baking pan. Alright, so I'm just spreadig this out into the pan so that it's nice and even into the corners to make sure you have a nice corner. Alright. Now, I'm gonna pop these ginger-blondies into the oven for about 20 minutes. So, my ginger-blondies are cooling now, and I'm gonna make the vanilla glaze topping. I have some powdered sugar. I'm gonna add some soy milk. Then, some vanilla extract. Now, I'm gonna whisk all of them together. I'm whisking these guys together until the powdered sugar breaks down and isn't so clumpy. I'm gonna pull these guys out. See the beauty of parchment paper? It comes out nice and clean. No problems there. I'm just gonna tear off. Okay, so I have my vanilla glaze. Now, I'm gonna drizzle the tops of these ginger-blondies. I love this step because, again, it doesn't take a lot of artistic talent or decoration skills. Just a nice spoon and some hands. You could also even do a peanut butter glaze on top, a maple glaze, there are so many different options you could go with the base of the ginger-blondies. Now, I'm gonna chop these guys into squares. I'm going for pretty big squares this time. These make for a really good dessert to bring to a party. You can even have a decoration party with these ginger-blondies. And there you have it. My favorite, easy holiday treat, the ginger-blondie.