For the blondies:
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3/4 cup (1 1/2 sticks) unsalted butter
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2 tsp grated fresh ginger
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1 cup packed dark brown sugar
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1/3 cup dark molasses
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1 large egg
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1 tsp vanilla extract
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2 1/4 cups all-purpose flour
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2 tsp ground ginger
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1 1/2 tsp baking soda
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1 1/2 tsp ground cinnamon
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1/2 tsp salt
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1/2 tsp ground nutmeg
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1/2 tsp ground cloves
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1/4 tsp finely ground black pepper
For the frosting:
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1/4 cup (1/2 stick) unsalted butter, softened
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1/2 (8 oz) pkg cream cheese, softened
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1 tsp vanilla extract
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1/2 tsp ground cinnamon
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1 1/2 cups confectioners' sugar
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Decorations such as edible gold glitter, sprinkles, and nonpareils
Steps
1
Make the blondies: Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment. In a light-colored or stainless steel 10-inch skillet, melt the butter on medium. When butter is foamy, add the grated ginger and cook another 3–5 min., until brown specks appear, swirling and stirring often. Transfer brown butter to a large bowl to cool.
2
To brown butter, add the brown sugar and molasses. Whisk until combined. Add the egg and vanilla and whisk until smooth. To bowl, add the flour, ground ginger, baking soda, cinnamon, salt, nutmeg, cloves, and black pepper. Mix to combine, then transfer to prepared pan, patting down with fingers to make an even layer. Bake 23–25 min., until puffed and an inserted toothpick comes out clean. Cool completely.
3
Make the frosting: In a large bowl, using a hand mixer or stand mixer, beat the butter and cream cheese 3–4 min., until smooth. Add the vanilla and cinnamon. With the mixer on low, slowly add the confectioners’ sugar, beating until smooth. Using a spatula, spread frosting on cooled blondies. Decorate as desired and cut into bars; store in an airtight container in the refrigerator for up to 5 days.
