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These Brown Butter Gingerbread Chocolate Chip Blondies were a surprise hit when I brought them to my parents’ house after Thanksgiving. My family isn’t big on desserts that are overly sweet, so the balanced flavor was a win for everyone. Thick and chewy like a chocolate chip cookie, with cozy warm spices and that nutty brown butter richness, these blondies quickly became a new family favorite.

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Why You’ll Love These Brown Butter Gingerbread Chocolate Chip Blondies:

• Buttery, caramel-like edges
• A soft, melt-in-your-mouth center
• Cozy spices perfect for year-round indulgence
• Chocolate puddles in every bite

Why I Enjoy This Recipe 🤎

Thick, soft, chocolatey, and full of warm spice. They’re rich without being too sweet, and they have that wow-factor brown butter flavor that makes them feel special with only a few simple steps.

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Ingredient Highlights to make Brown Butter Gingerbread Chocolate Chip Blondies

• Brown Butter: Adds a deep nutty, caramel flavor that makes these blondies taste bakery-level special.
• Brown Sugar: Keeps the bars soft, chewy, and full of caramel notes.
• Molasses: Enhances chewiness and gives a warm gingerbread flavor.
• Warm Spices: Ginger, cinnamon, nutmeg, and cloves create cozy holiday vibes.
• Eggs: Give structure and help create that fudgy, chewy center.
• All-Purpose Flour: Just enough to hold the bars together without making them cakey.
• Semi-Sweet Chocolate Chips: Add melty chocolate in every bite to balance the spices.

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Step-By-Step Instructions to make Brown Butter Chocolate Chip Blondies

️1. Brown the butter
Melt butter over medium heat, stirring constantly. It will foam, then the milk solids will turn golden with a nutty aroma. Remove from heat and pour into a mixing bowl. Cool 10–15 minutes.

2. Prep your pan & oven
Preheat to 350°F (175°C). Line an 8x8-inch baking pan with parchment overhanging the sides.

3. Whisk wet ingredients
Add brown sugar to the cooled butter and whisk well. Add eggs, vanilla, and molasses. Mix until glossy and smooth.

4. Combine dry ingredients
In a separate bowl, whisk flour, spices, salt, and baking powder.

5. Stir together
Add dry ingredients to wet. Gently fold until no streaks of flour remain. Do not overmix.

6.Add chocolate
Fold in chocolate chips.

7. Bake
Spread into the pan. Bake 22–26 minutes or until set at edges and a toothpick comes out with a few moist crumbs.

8. Cool completely
Let cool 5 minutes in the pan, then lift out using parchment and cool on a rack. Slice into 9–16 bars.

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FAQ

Can I double the recipe?
Yes! Bake in a 9x13 pan for 25–30 minutes.

Can I make these ahead?
Store airtight for 3–4 days or freeze up to 2 months.

Can I skip the spices?
Absolutely. They become classic brown butter blondies.

Why cool the brown butter?
Hot butter scrambles the eggs. Cooling keeps the texture fudgy.

Other Brown Butter Winter Bakes to Try!

• Brown Butter Gingerbread Muffins
• Brown Butter Pumpkin Chai Bread‍
• Brown Butter Apple Fritter Bread