OverviewCals/servingServings4384 Prep timeCook timeTotal time10 mins30 mins40 minsThese spice and chocolate cakes are all you need to brighten up your day, whether you’ve had a very tired Monday at work, or are bored at home on a Sunday. Their milk chocolate coating becomes crunchy if you keep them in the fridge, or irresistibly creamy if you leave the blondies at room temperature.Either way, here’s a snack to make your day a little better than it started out.IngredientsChocolate Gingerbread Blondies1 and ¼ cups all-purpose flour1 teaspoon baking powder1/2 teaspoon sea salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg2/3 cup brown sugar6 tablespoons unsalted butter, softened3 tablespoons yogurt2 large eggs1 teaspoon vanilla extractFor the chocolate cover: 1 cup milk chocolate and 4 tablespoons butterDirectionsChocolate Gingerbread Blondies Preheat the oven to 350ºF. Cover an 8 x 8-inch baking pan with parchment paper. In a medium bowl, whisk together flour with baking powder, and spices. In another bowl, beat the sugar, butter, and cream cheese together until tender. Add in the eggs, molasses, and vanilla and keep beating until well integrated. Pour this mixture into the flour and gently stir until mixed together. Spread the batter into the baking pan. Bake for 30 minutes. Place on a wire rack to cool completely. For the chocolate cover: melt chocolate and butter and top blondies with the mixture. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.