Holiday cookies: Gingerbread Blondies

""With the chewy texture of the best fudgy brownie and all the festive flavors of your favorite gingerbread cookies, these spicy bars make a bold statement for the holidays," writes recipe author Melissa Clark, whose recipe for gingerbread blondies can be found in the new "Cookies: The Best Recipes for the Perfect Anytime Treat" by Vaughn Vreeland and the New York Times (Ten Speed Press, $35)."

"Heat the oven to 350 degrees. Grease a 9-inch square pan and line with parchment paper. In a small saucepan, heat the butter over medium heat until melted and flecked with darker brown bits, 5 to 7 minutes. Pour the brown butter into a large bowl and add the brown sugar, molasses and grated ginger. Whisk until combined (it won't look smooth) and let cool for a few minutes. Add the eggs and vanilla and whisk until smooth and glossy."

"Add the flour, baking powder, ginger, cinnamon, salt, allspice, black pepper and cloves. Whisk well to combine. Stir in the nuts, if using. Pour the batter into the prepared pan. Bake until the edges are firm but the center is still slightly damp, 18 to 25 minutes (add about 5 to 10 minutes if using a glass or ceramic pan). Do not overbake. Transfer the pan to a wire rack to cool. Let the blondies cool completely in the pan."

Gingerbread blondies fuse brown butter, dark brown sugar, molasses and fresh grated ginger with warm spices for a chewy, fudgy bar. The recipe yields 12 bars or 16 squares and calls for standard pantry ingredients plus optional toasted walnuts or pecans and melted chocolate for decorating. Brown the butter, mix in the sugar, molasses and ginger, then whisk in eggs and vanilla before folding in flour, baking powder and spices. Bake in a greased, parchment-lined 9-inch square pan for 18–25 minutes until edges are set but centers remain slightly damp. Cool completely before slicing.

Read at The Mercury News