These bars are chewy with spicy-warm flavor to accompany the sweetness.
Course: Dessert, Snack
Keyword: bars, chocolate, gingerbread
Author: Beth Cato
Equipment
large saucepan
9x13 pan
aluminum foil
nonstick spray
Ingredients
1cupunsalted butter 2 sticks
2/3cuphoney
1 1/2cupsbrown sugar packed
1 1/2Tablespoonsfresh ginger
2 1/2cupsflour
2large eggsroom temperature
1 1/2Tablespoonsvanilla extract
2teaspoonscoarse salt
1 1/4cupcandied ginger chopped
1cupsemisweet chocolate chips
Instructions
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 9x13 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.