Recipes and Cooking Gingersnap-Blondie Brookies These cookie bars feature a light blondie layer on bottom and a molasses-colored cookie layer on top. Every bite will have the perfect amount of crispiness and chewiness. By Jessica (Havel) Anderson Jessica (Havel) Anderson Website Jessica (Havel) Anderson is a baking entrepreneur and the owner of Jess Desserts. She is also a former recipe developer and food stylist for Better Homes & Gardens. Since she was young, she grew up with a passion for baking, a trait passed down from her grandfather, who worked as a caterer. While in college, she attended culinary science school in order to learn how to develop her own recipes. As a result, she has been able to simultaneously work as a freelance writer in addition to owning her own bakery. Jessica graduated from the University of Iowa with a bachelor of science degree in culinary science. Learn about BHG's Editorial Process Published on November 30, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 30 mins Total Time: 55 mins Servings: 32 Yield: 32 bars Jump to Nutrition Facts Ingredients Blondies 1 ⅓ cup packed brown sugar ½ cup butter 1 ⅓ cup all-purpose flour ½ teaspoon baking powder ⅛ teaspoon baking soda 1 egg 1 teaspoon vanilla Ginger Cookies 1 ½ cup all-purpose flour 1 teaspoon ground ginger ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon ground cloves Pinch of salt ½ cup butter, softened ⅔ cup granulated sugar 1 egg 3 tablespoon molasses 1 tablespoon coarse sugar Directions For blondies, in a medium saucepan cook and stir brown sugar and butter over medium until melted and smooth, stirring frequently. Cool 10 minutes. Preheat oven to 350°F. line a 9-inch square baking pan with foil, extending foil over edges. Grease foil. In a medium bowl stir together flour, baking powder, and baking soda. Stir egg and vanilla into brown sugar mixture. Stir in flour mixture. Spread batter in prepared pan. For cookies, in a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl beat butter with a mixer on low 30 seconds. Add granulated sugar. Beat until combined, scraping bowl as needed. Beat in egg and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Crumble cookie dough over blondie batter in pan. Sprinkle coarse sugar over top. Bake about 30 minutes or until browned and set. Cool in pan on a wire rack. Using foil, lift out uncut bars. Cut into bars. Rate it Print Nutrition Facts (per serving) 155 Calories 6g Fat 24g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 155 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 20% Cholesterol 27mg 9% Sodium 90mg 4% Total Carbohydrate 24g 9% Total Sugars 15g Protein 2g Calcium 21mg 2% Iron 0.7mg 4% Potassium 59mg 1% Folate, total 22mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.