Y’all. I have a great new recipe to share. These blondies are light, just the right amount of sweet, and pack a delightful ginger punch. (If you don’t like ginger, this is NOT the right recipe for you!)
I’ve told you guys about Sunshine in past posts (the wonderfully tasty ginger berry-flavored pick-me-up of good energy that my company makes), and I’ve shared a Sunshine cupcake recipe before, too (which is delicious, by the way).
This blondie recipe also incorporates Sunshine as an ingredient, further proving that Sunshine can be delicious in so many forms: straight from the can, as a cocktail mixer, in baked goods, and more.
(Also, if you’re not following Sunshine already on Instagram, you should totally do it. Shameless plug, yes, but also there are great cocktail recipes along with other awesome content on that channel. Go for it!)
Ingredients (for blondies)
- 1 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, softened (2 sticks)
- 4 eggs
- 2 teaspoons Sunshine
- 1 teaspoon ground ginger
- 2 teaspoons freshly grated ginger root
Ingredients (for glaze)
- 2 cups powdered sugar
- 4 Tablespoons Sunshine
- 1 teaspoon freshly grated ginger root
- 15 finely crushed ginger snap cookies
Directions (for blondies)
- Preheat the oven to 350 degrees and grease a 9″x13″ pan or line the pan with parchment paper. Set aside.
- In the bowl of a stand mixer, mix together the flour, sugar, and salt.
- Add the butter, eggs, Sunshine, ground ginger, and freshly grated ginger, beating until well blended.
- Pour the batter into the prepared pan and bake for about 30 minutes (until the blondies are light golden and firm to the touch).
Directions (for glaze)
- While the blondies are baking, prepare the ginger glaze.
- Combine powdered sugar, Sunshine, and grated ginger root together in a bowl, whisking until smooth.
- Once the blondies are done baking, remove them from the oven and pierce the cake with a fork in several places.
- Pour the glaze over the blondies, spreading it evenly.
- Sprinkle crushed ginger snap cookies on top of the glaze.
- Let the glaze set for a few minutes before slicing and serving.
