Gingerbread Molasses Blondie Bars

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Molasses

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 1/4 tsp Allspice
  • 1 tsp Baking powder
  • 1 cup Brown sugar, light
  • 1 1/2 tsp Cinnamon
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on bakedbyrachel.com

Description

Ingredients

• 1C unsalted butter, softened
• 1C granulated sugar
• 1C light brown sugar
• 1 large egg
• 3Tb molasses
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking powder 
• 1 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/2 tsp ground ginger
• 2 1/2C all purpose flour

Directions

• Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper. Lightly grease the exposed sides of the pan. Set aside.  In a large bowl or stand mixer, cream together butter and sugars. Mix in egg, vanilla and molasses. Scrape the bowl as needed. Mix in salt, baking powder and spices. Add 1/2 cup of flour at a time until all flour has been fully encorporated and no streaks remain. Transfer batter to prepared pan. Press into an even layer with a lightly greased spatula or greased parchment paper.  Bake for 25-30 minutes.  Allow to cool completely in pan. Pull up and outward on the parchment paper to remove from pan. Slice into even pieces. Store in an airtight container for up to severl days.