These Ginger, Molasses & Toffee Blondies are the ultimate cozy fall dessert — soft, chewy, and filled with warm spice and rich caramel flavor.
Made with molasses, dark brown sugar, and bits of buttery toffee, every bite melts in your mouth with deep, nostalgic flavor.
A hint of ground ginger and warm spices gives them that perfect holiday warmth, while a sprinkle of flaky sea salt on top balances every sweet, gooey bite.
Perfect for fall baking, cookie swaps, or anytime you want something cozy and comforting, these blondies taste like a mix between chewy gingerbread and buttery toffee bars.
They’re easy to make, crowd-pleasing, and impossible to stop eating.
Why you’ll love this recipe!
What ingredients do I need?
Every ingredient in these Ginger, Molasses & Toffee Blondies brings something special — from the deep, caramel richness of molasses to the buttery crunch of toffee and the cozy warmth of ginger and cinnamon. Together, they create a blondie that’s chewy, spiced, and completely irresistible.
- Unsalted Butter: Provides richness and that classic chewy blondie texture. Using melted butter makes the bars dense, soft, and perfectly buttery.
- Molasses: The heart of these blondies — adds deep caramel notes, warmth, and that signature gingerbread flavor that pairs perfectly with toffee.
- Dark Brown Sugar & Granulated Sugar: A mix of both creates the perfect balance — moisture and depth from the brown sugar, light sweetness and structure from the white sugar.
- Eggs + Egg Yolk: Help bind the batter while keeping it fudgy and rich. The extra yolk adds luxurious chewiness.
- Vanilla Bean Paste: Adds a subtle floral sweetness that rounds out all the warm spice flavors. Vanilla extract works beautifully too.
- All-Purpose Flour: The sturdy base that gives these blondies their structure while keeping them tender.
- Ground Ginger, Cinnamon, Cloves & Nutmeg: The ultimate warm spice blend — comforting, aromatic, and full of cozy fall flavor.
- Baking Soda: A touch of lift so the bars stay soft without losing their dense, chewy texture.
- Salt: Enhances every flavor and balances the sweetness — don’t skip it!
- Toffee Chips: Melty, caramel-like bites that add buttery crunch and rich, golden sweetness throughout.
- Dark Chocolate: Brings a bold contrast to the sweetness, adding a hint of bitterness and luxury to each bite.
- Flaky Sea Salt: The perfect finishing touch — a sprinkle on top heightens every flavor and makes these blondies unforgettable.
Recipe Variations
- Add in white chocolate chips!
- Add in nuts! Stir in chopped pecans, walnuts, or hazelnuts for a little crunch.
- Add in chopped candied ginger for some chewy bursts of spice.
- Serve warm with vanilla ice cream!
Pro Tips
- Don’t overbake! Blondies should look just set in the center when you pull them from the oven. They’ll continue to firm up as they cool, keeping that chewy, fudgy texture.
- Mix gently. Once you add the dry ingredients, fold until just combined to avoid a tough texture.
- Chop the dark chocolate roughly. Varying chunk sizes mean melty pools of chocolate in some bites and bits of crunch in others — pure bliss.
- Cool before slicing. Let them cool completely before cutting for clean edges and a perfectly gooey middle.
- Add sea salt while warm. A light sprinkle of flaky salt while they’re still warm helps it melt slightly into the top, enhancing all that sweet-spiced flavor.
Leftovers and Storage
- Store in an air tight container at room temperature for 5-7 days.
- Want them warm even days later? Heat up a piece for about 10-15 seconds in the microwave.
- Leftovers? What leftovers?
Some questions specific to this recipe
Can I use light brown sugar instead of dark brown sugar?
Yes — light brown sugar will work just fine. Your blondies will be slightly lighter in color and a bit less deep in flavor, but still perfectly chewy and delicious.
Can I use blackstrap molasses?
It’s best to stick with unsulphured molasses, which is milder and sweeter. Blackstrap molasses is more bitter and can overpower the other flavors.
How can I tell when blondies are done baking?
Look for edges that are just set and a center that still looks slightly underbaked. A toothpick should come out with moist crumbs — not wet batter. That’s the secret to keeping them perfectly chewy.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Ginger Molasses & Toffee Blondies
Ingredients
- 1 c. Unsalted butter melted
- 1/4 c. Molasses unsulphured
- 3/4 c. Packed dark brown sugar
- 3/4 c. Granulated sugar
- 2 eggs
- 1 egg yolk
- 2 tsp vanilla bean paste or vanilla extract
- 2 1/2 c. All purpose Flour
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1 tsp salt
- 1 c. Toffee chips
- 7 oz roughly chopped dark chocolate
- Flaky sea salt
Instructions
- Preheat oven to 350F and line a 9×13” baking pan with parchment paper.
- In a large bowl, combine the butter and sugars and whisk until incorporated.
- Add in the eggs, egg yolk, molasses, and vanilla and whisk for another 2-3 minutes.
- Add in the flour, spices, salt, and baking soda. Stir until just combined.
- Fold in the toffee and dark chocolate chips.
- Spread batter evenly in the baking pan.
- Bake for 28-30 minutes.
- Sprinkle with flaky sea salt and allow to cool fully before cutting.
Notes
Ginger Molasses and Toffee Blondies | Blondies | Ginger and Molasses | Fall Recipes | Dessert | Desserts | Dessert Recipes | Toffee Blondies | Holiday Cooking Bars | Easy Recipes | Easy Baking Recipes | Baking | Holiday Recipes | Thanksgiving | Christmas | Cozy Baking | Comfort Baking
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.