Ingredients

• 1 cup/225 grams unsalted butter, plus more for preparing the pan
• 1 1/2 packed cups/330 grams dark brown sugar
• 2 tablespoons molasses
• 1 tablespoon finely grated fresh ginger
• 2 large eggs
• 2 tablespoons vanilla extract (or bourbon or espresso)
• 2 cups/255 grams all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt (such as Diamond Crystal)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground black pepper
• Pinch of ground cloves
• 3/4 cup chopped toasted walnuts or pecans (optional)
• 2 ounces white or dark chocolate, melted, for decorating (optional)

Directions

• 1. Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper.
• 2. In a small saucepan, heat the butter over medium until melted and flecked with darker brown bits, 5 to 7 minutes. Pour brown butter into a large bowl and add brown sugar, molasses and grated ginger. Whisk until combined (it won't look smooth) and let cool for a few minutes.
• 3. Add eggs and vanilla extract, and whisk until smooth and glossy.
• 4. Add the flour, baking powder, ginger, cinnamon, salt, allspice, black pepper and cloves. Whisk well to combine. Stir in nuts, if using.
• 5. Pour batter into prepared pan. Bake until the edges are firm but the center is still slightly damp, 18 to 25 minutes (add about 5 to 10 minutes if using a glass or ceramic pan). Do not overbake. Transfer pan to a wire rack to cool. Let blondies cool completely in the pan.
• 6. Once blondies are completely cool, use a fork, spoon or filled parchment cone to decorate the top of the blondies with melted white or dark chocolate if you like. Let chocolate set for at least 2 hours before cutting into bars.

Nutrition