Ginger Molasses & Toffee Blondies
These Ginger, Molasses & Toffee Blondies are chewy, warmly spiced, and filled with pockets of rich toffee and dark chocolate. Made with molasses, brown sugar, and ginger, they’re the perfect mix of sweet, spiced, and buttery — like a cross between gingerbread and blondies. Sprinkle with flaky sea salt for that perfect finish.
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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 9x13” 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
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 your chocolate roughly. Varying chunk sizes mean melty pools of chocolate in some bites and bits of crunch in others — pure bliss.