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Preheat your oven to 350°F. Lightly grease a 9-inch cast iron skillet or an 8x8 inch baking pan with butter or cooking spray.

In a large mixing bowl, combine the melted unsalted butter, large egg, molasses, and vanilla extract. Whisk until well combined and smooth.

Add the gingerbread cookie mix to the wet ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix.

Gently fold in the dark chocolate chips until evenly distributed throughout the blondie batter.

Press the blondie batter evenly into the prepared cast iron skillet or baking pan. Use the back of a spoon or your hands to spread it out.

Bake for 25 to 30 minutes, or until the edges are set and lightly golden, and the center is still slightly soft. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Remove the skillet from the oven and let the blondies cool in the pan for at least 10 minutes before serving. This allows them to set and become fudgier.

Dust generously with powdered sugar before serving. Serve warm directly from the skillet, topped with a scoop of vanilla ice cream.


Preheat your oven to 350°F. Lightly grease a 9-inch cast iron skillet or an 8x8 inch baking pan with butter or cooking spray.

In a large mixing bowl, combine the melted unsalted butter, large egg, molasses, and vanilla extract. Whisk until well combined and smooth.

Add the gingerbread cookie mix to the wet ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix.

Gently fold in the dark chocolate chips until evenly distributed throughout the blondie batter.

Press the blondie batter evenly into the prepared cast iron skillet or baking pan. Use the back of a spoon or your hands to spread it out.

Bake for 25 to 30 minutes, or until the edges are set and lightly golden, and the center is still slightly soft. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Remove the skillet from the oven and let the blondies cool in the pan for at least 10 minutes before serving. This allows them to set and become fudgier.

Dust generously with powdered sugar before serving. Serve warm directly from the skillet, topped with a scoop of vanilla ice cream.
