1/2 cup butter, melted and cooled slightly
1 tablespoon light brown sugar
1 tablespoon molasses
1/2 teaspoon vanilla
pinch ground mustard
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon mace
1/4 teaspoon black pepper
1 cup flour
1 egg (2 if you like them a bit cakier)
1 cup bittersweet or semi-sweet chocolate chips
Preheat oven to 350. Generously butter an 8×8 inch baking pan. Set aside
In the bowl of a stand mixer or in a large bowl using a hand mixer, mix together the butter, sugar, molasses, vanilla and spices until smooth. Beat in the flour then the eggs until well-combined. Flour in chips.
Scrape into the prepared pan. Use a spatula to evenly spread the batter in the pan. Bake 25-30 minutes or until a toothpick comes out with a few moist crumbs and it looks “set”. Cool completely on a wire rack prior to cutting and serving.
Store in an airtight container.
I feel like I say this every time I bake but it’s true. I forget how easy it is to make some things! Blondies are easier than brownies because while you have to melt butter, you don’t have to melt chocolate which is much more tricky. These came together in like 10 minutes then baked for about half an hour. Then they had to cool for what seemed like forever but I put them on the chilly enclosed porch to speed that up a bit. They slice very, very well if you are someone who cares about that sort of thing, with very neat edges. These would be amazing additions to a cookie tray to hand out to the neighbors you actually like.