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Mar 18 / sara

Chocolate Chip and Candied Ginger Blondies

Chocolate Chip and Candied Ginger Blondies

These blondies are sure to be a bake sale best seller. Great for kids and adults alike; the youngsters love them for their chewy sweetness mixed with chocolate chips, the older palates appreciate the zing of the ginger. To help boost your sales and ease the “I don’t know which recipe to make dilemma”, here are some other winning recipes from popular bloggers and bakers: S’mores Brownies, Oatmeal Raisin Cookies, Fruitcake Bars, Triple Chocolate Scotcheroos, Chocolate Cupcakes with Milk Chocolate Sour Cream Frosting, and Chez Panisse Gingersnaps.

Chocolate Chip and Candied Ginger Blondies
Prep time: 15 minutes
Total time: 2 hours (includes cooling time)
Makes 32 squares

21⁄4 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
11⁄2 cups firmly packed dark brown sugar
11⁄4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
12-ounce package semisweet chocolate chips
1 cup loosely packed candied ginger, chopped

Preheat the oven to 350°F. Butter or spray a 9 by 13- inch baking pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt.

Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer with a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, and the vanilla. With the mixer on low speed, gradually add the flour mixture, mixing until just combined (do not overmix). Stir in the chocolate chips and ginger.

Spread the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for at least 1 hour on a wire rack before slicing.
Store in an airtight container for up to 4 days.

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