Brown Butter Gingerbread Chocolate Chip Blondies (Ultra Soft & Rich)

Wet Ingredients: 

• 1/2 cup (1 stick) (113g) Unsalted Butter
• 2/3 cup (140g) Packed Brown Sugar
• 2 whole eggs
• 1 TBSP pure vanilla Extract
• 3 TBSP (60g) molasses

Dry Ingredients: 

• 1 1/2 cups (180g) All-Pupose Flour
• 1 tsp ground ginger powder
• 1 tsp ground cinnamon powder
• 1/4 tsp ground nutmeg powder
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 tsp baking powder

Mix-In

• 1/2 cup (4 oz) semi-sweet chocolate chips

Tips:

• Extra gooey: remove from oven at 21 minutes
• Holiday vibes: add 1/4 cup white chocolate chips
• Crunchy edges: bake in a metal pan instead of glass

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1. In a saucepan, melt the butter over medium heat. Stir continuously until it foams and the milk solids turn golden and nutty. Immediately pour into a bowl and let cool for at least 10–15 minutes
2. ‍Preheat your oven to 350°F (175°C). Line an 8x8" pan with parchment paper.
3. After the brown butter has cooled whisk in the brown sugar until combined.
4. Add eggs, vanilla extract and molasses, and whisk until well combined.
5. In a separate bowl mix flour, ginger, cinnamon, nutmeg, cloves, salt and baking powder till combined.
6. Pour dry ingredients into the wet ingredients bowl. With a spatula mix till there isn't anymore visible flour. Do not overmix!
7. Pour the batter into your prepared pan and smooth the top.‍
8. Bake for 22–26 minutes, or until the edges are golden and a toothpick inserted near the center comes out with moist crumb
9. Let bars cool in the pan for at least 5 mins. Then lift out using parchment and cool on a cooling rack.
10. Cool completely before slicing into squares. Enjoy! 

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