Spiced Gingerbread Skillet Blondies
Spiced Gingerbread Skillet Blondies
Ingredients
For the Blondies
- 1 box gingerbread cookie mix, 17.5 ounce
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
For Serving
- 1/4 cup powdered sugar, for dusting
- 1 pint vanilla ice cream, for serving
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the melted unsalted butter, large egg, molasses, and vanilla extract. Whisk until well combined and smooth.
⏱️ 3 min
- 3
Add the gingerbread cookie mix to the wet ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix.
⏱️ 2 min
- 4
Gently fold in the dark chocolate chips until evenly distributed throughout the blondie batter.
⏱️ 1 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 25 min•🌡️ 350
- 7
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.
⏱️ 10 min
- 8
Dust generously with powdered sugar before serving. Serve warm directly from the skillet, topped with a scoop of vanilla ice cream.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Gingerbread Skillet Blondies
Ingredients
For the Blondies
- 1 box gingerbread cookie mix, 17.5 ounce
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
For Serving
- 1/4 cup powdered sugar, for dusting
- 1 pint vanilla ice cream, for serving
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the melted unsalted butter, large egg, molasses, and vanilla extract. Whisk until well combined and smooth.
⏱️ 3 min - 3
Add the gingerbread cookie mix to the wet ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix.
⏱️ 2 min - 4
Gently fold in the dark chocolate chips until evenly distributed throughout the blondie batter.
⏱️ 1 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 25 min•🌡️ 350 - 7
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.
⏱️ 10 min - 8
Dust generously with powdered sugar before serving. Serve warm directly from the skillet, topped with a scoop of vanilla ice cream.
⏱️ 2 min