Print

Amazing 5-Ingredient Gingerbread Blondie Bars

Gingerbread Blondie Bars with Cream Cheese Swirl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these warm, spiced Gingerbread Blondie Bars with a luscious cream cheese swirl for a comforting holiday treat. This recipe balances deep gingerbread flavor with a bright, tangy center.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup unsulfured molasses
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • For the Cream Cheese Swirl:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the melted butter and both sugars until fully combined.
  3. Beat in the eggs one at a time, then stir in the molasses and vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Prepare the cream cheese swirl: In another bowl, beat the softened cream cheese and 1/4 cup sugar until smooth. Beat in the egg yolk and vanilla extract until fully incorporated.
  7. Spread about two-thirds of the blondie batter evenly into the prepared pan.
  8. Dollop the cream cheese mixture randomly over the batter.
  9. Drop the remaining blondie batter over the cream cheese in small spoonfuls.
  10. Use a knife or skewer to gently swirl the two batters together to create a marbled effect.
  11. Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached.
  12. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang and slicing.

Notes

  • You can substitute some of the brown sugar with dark brown sugar for a deeper molasses flavor.
  • Chilling the bars for an hour after cooling makes slicing much cleaner.
  • These bars keep well in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://spoonsprout.com/gingerbread-blondie-bars-cream-cheese-swirl/