If you love molasses cookies then these Chewy Molasses Blondies are to die for! They’re perfectly spiced, have a soft chewy texture and a white chocolate drizzle on top. These blondies just scream “HOLIDAYS” to me!
For pretty much as long as I can remember my mom and I have baked Christmas cookies somewhere in the month of December. Molasses cookies were always on the list. The huge over zealous list that never actually got accomplished but nevertheless the molasses cookies always got made.
A few years back my mom decided that we should dip our molasses cookies in white chocolate. She says that it helps keep the cookie chewy. It’s also a delicious addition, so we continued to dip them.
I wanted to turn that molasses cookie into a Chewy Molasses Blondie. Instead of dipping the blondie in white chocolate, I decided a drizzle would be better. It adds a nice touch and makes the blondies more festive or “holiday” looking.
This Chewy Molasses Blondie recipe is super easy and comes together quickly. This is definitely a recipe you don’t want to miss. It’s perfect for at home baking or to take to your holiday party!
If you love blondies, check out my other Brownies & Blondies!
What is a Molasses Blondie?
Well a blondie is basically a brownies cousin. A blondie is essentially the same thing as a brownie, minus the chocolate and cocoa powder. It has a vanilla base instead and lots of brown sugar to make it chewy.
However, this particular blondie does not have vanilla in it. That was just a personal preference on account of wanting the molasses and spices to stand out a bit more.
Now that being said, a blondie is also pretty similar to a cookie but in thick bar form. And chewy. Don’t forget the important chewy part, they’re not cakey.
So then a Molasses Blondie is a blondie with the addition of molasses and spices. I like my molasses cookies and blondies to be pretty heavily spiced. In this blondie I use cinnamon, cloves, ginger and dry mustard.
That combination of spices, especially mixed with molasses just evokes all the holiday feels for me!
Love making desserts?! Check out my dessert recipes!
How long are Chewy Molasses Blondies good for?
Chewy Molasses Blondies will keep on the counter, tightly wrapped, for up to 4 days. If you want them to last a little longer then tightly wrap them and store them in the refrigerator. They will keep up to 6 days in the fridge.
Can I freeze Molasses Blondies?
Yes, absolutely. One of my favorite things to do is freeze blondies, brownies and cookies. They freeze so well and are the perfect snack whenever you have a sweet tooth !
To freeze the molasses blondies double or triple wrap them and then store them inside an airtight container. They will keep in the freezer for up to 6 months.
Ingredients for Chewy Molasses Blondies
Unsalted Butter – This gives that rich buttery flavor and unsalted is best so you can determine the salt level yourself
Brown Sugar – Brown sugar will keep your blondies chewy and moist
Eggs – Room temp eggs are best for baking
Molasses – Molasses is a thick, rich, sweet flavor all it’s own
Cinnamon – Cinnamon work very well with molasses and as a holiday spice
Cloves – Cloves go perfectly with molasses, it’s one of my favorite spices
Ginger – Ginger and molasses is a traditional flavor combo that pairs beautifully together
Dry Mustard – Used to give a little extra kick to the blondies
All Purpose Flour – A 1:1 gluten free substitute flour can be used here for gluten free Chewy Molasses Blondies
Baking Powder – This is used to give the molasses blondies a little bit of rise
Kosher Salt – Because salt makes everything better. It really brings out the flavor of the spices and molasses
Demerara Sugar – This is sprinkled on top for an extra little crunch and flavor
White Chocolate – This adds a nice flavor and decoration to the top of the blondie
Olive Oil – You’ll need a touch of olive oil to thin the white chocolate out to get it to your desired drizzling consistency
Tips for Chewy Molasses Blondies
- Do not overmix the batter. This will leave you with tough blondies
- Use room temperature eggs. They mix better into your batter and will also rise better
- If you forgot to take your eggs out ahead of time, don’t worry, there’s a trick to getting room temp eggs quickly! Fill a bowl with warm water and set your eggs in it for 3-5 minutes
- Do not overbake your blondies. They may look slightly underdone but will continue to cook after coming out of the oven
- Let the Chewy Molasses Blondies cool before cutting them. They’ll hold together better
- Wrap a few and put them in the freezer for snacks at a later date
What is a double boiler?
A double boiler is a pot of water on the stove with a bowl that fits over the top not touching the water in the pan. It is a method of heating that uses indirect gentle heat when you need to gently heat something.
You don’t ever want the water to boil and you don’t want the bowl to actually touch the water that is inside the pot. Keep the heat low so that the water is under a simmer.
You can use a small pot and a metal mixing bowl. Make sure to have a towel or oven mitt handy because the bowl will likely become too hot for you to hold bare handed.
It is commonly used for chocolate, hollandaise and other sauces and custards. These are all foods that are extremely sensitive to heat. If heated improperly or too quickly you would get adverse side effects such as a curdled, scorched, seized or broken sauce, chocolate or custard.
How to make Chewy Molasses Blondies
Making these Chewy Molasses Blondies is a breeze. Preheat the oven to 350°F and grease an 8×8 baking dish, line it with parchment paper then spray the parchment with a non stick cooking spray.
You simply mix together all of the wet ingredients in one bowl then whisk together all of the dry ingredients in another bowl then fold the dry ingredients into the wet being careful not to overmix.
Pour the molasses blondie batter into the parchment lined pan then bake it for 40 minutes. The edges will be slightly puffed and the middle will look a little less done. It will continue to cook after you take it out of the oven.
Once the Chewy Molasses Blondies are cooled to room temp melt the white chocolate with oil over a double boiler. Using a squeeze bottle or zip lock bag, drizzle the white chocolate over the top of the blondies and let it cool slightly.
Once the white chocolate is cool then cut the Chewy Molasses Blondies into whatever size you’d like. I usually do 9 pieces total. Eat and enjoy!
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Chewy Molasses Blondies
- double boiler
- 1 cup unsalted butter melted
- 1.5 cups brown sugar
- 2 eggs room temp
- 1 egg yolk room temp
- ¼ cup molasses
- 2 cups all purpose flour
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp dried ginger
- ¾ tsp kosher salt
- ½ tsp baking powder
- ¼ tsp dry mustard
- 1 tbsp Demerara sugar for sprinkling on top
- ¾ cup white chocolate chips, wafers, feves
- 1 tbsp olive oil for thinning out white chocolate
Mix the Wet Ingredients
- Preheat the oven to 350°F and grease an 8×8 pan, line it with parchment paper and spray the parchment paper with non stick cooking spray
- In a medium sized mixing bowl mix all of the wet ingredients together until fully combined
Mix the Dry Ingredients
- In another medium sized mixing bowl whisk together the dry ingredients
Mix the Batter and Bake
- Fold the dry ingredients into the wet ingredients JUST until combined. A couple streaks of flour left is fine. Do not over mix the batter
- Pour the batter into your parchment lined pan, top with Demerara sugar and bake for 40 min
White Chocolate Drizzle
- Once the molasses blondies are cool, melt the white chocolate and olive oil over a double boiler just until smooth. Remove from the heat and pour into a squeeze bottle or the corner of a plastic zip lock bag
- Squeeze the white chocolate over the top of the molasses blondies then let the white chocolate set
- Cut and serve the blondies!