The combination of molasses, ginger, cinnamon, cloves and cream cheese icing gives these blondies an unmistakable gingerbread flavour, without being overly rich or sweet.?
- Portion size 48 servings
- Credits : Canadian Living: Holiday 2012
MethodIn large bowl, beat butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in molasses and vanilla.
Whisk together flour, cinnamon, ginger, cloves and salt; stir into butter mixture in 2 additions. Spread in greased or parchment paper–lined 13- x 9-inch (3 L) baking dish; smooth top.
Bake in 350?F (180?C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 35 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.)
Cinnamon Icing: In large bowl, beat together cream cheese, butter and vanilla until smooth. Beat in icing sugar and cinnamon until fluffy.
Transfer blondies to cutting board; spread icing over top. Cut into bars.
Nutritional facts Per piece: about
- Fibre trace
- Sodium 68 mg
- Sugars 13 g
- Protein 2 g
- Calories 138.0
- Total fat 7 g
- Potassium 104 mg
- Cholesterol 33 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
- Iron 6.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 6.0