Bready or Not Original: Honey Ginger Blondies

Posted by on Sep 13, 2023 in Blog, blondies, Bready or Not, chocolate | Comments Off on Bready or Not Original: Honey Ginger Blondies

These Honey Ginger Blondies are sweet and spicy-warm, the bars chewy and delightful.

Bready or Not Original: Honey Ginger Blondies

Many years ago, back in January 2016, I posted a recipe for Honey Blondies. They were smooth and sweet. Quite excellent. Earlier this year, I resolved to rework the recipe because I needed to use up ingredients prior to moving.

Bready or Not Original: Honey Ginger Blondies

It took me several bakes to get the balance right. I wanted the ginger present, warm and cozy. I wanted adequate chocolate to balance with the sweetness of the sugar and honey. The textures needed to be right, too–the interior smooth but for the chewy bits of candied ginger and softened chocolate.

Bready or Not Original: Honey Ginger Blondies

The result is a delicious, unique recipe that is perfect year-round!

Bready or Not Original: Honey Ginger Blondies

These bars are chewy with spicy-warm flavor to accompany the sweetness.
Course: Dessert, Snack
Keyword: bars, chocolate, gingerbread
Author: Beth Cato


  • large saucepan
  • 9×13 pan
  • aluminum foil
  • nonstick spray


  • 1 cup unsalted butter 2 sticks
  • 2/3 cup honey
  • 1 1/2 cups brown sugar packed
  • 1 1/2 Tablespoons fresh ginger
  • 2 1/2 cups flour
  • 2 large eggs room temperature
  • 1 1/2 Tablespoons vanilla extract
  • 2 teaspoons coarse salt
  • 1 1/4 cup candied ginger chopped
  • 1 cup semisweet chocolate chips


  • Melt butter and honey in a large saucepan. Stir in the brown sugar and fresh ginger. Remove from heat and set aside to cool for about 20 minutes.
  • Since the contents are still likely a bit warm, add some of the flour and stir to cool things off. Mix in the eggs and vanilla extract followed by the rest of the flour and the salt. Mix until just combined, and let it continue to cool about 30 minutes.
  • Preheat the oven to 350-degrees. Prepare a 9×13 pan by lining with foil and greasing with nonstick spray or butter. Fold the candied ginger and chocolate chips into the batter, then spread into the pan.
  • Bake for about 30 minutes; the edges will just be turning brown. Let the blondies cool completely on a wire rack, speeding the process in the fridge, if desired. Use the foil to lift them out to cut into squares. Store in an airtight container.