≡ Menu

Chocolate Chip Molasses Blondies

chocolate chip molasses blondie

The snow is starting to melt around here.  Since we’re barely into March I’m not taking it too seriously. Did you know that statistically March is the snowiest month in Minnesota?  There’s something to keep in mind if you’re ever on Jeopardy.  😉   That’s right, it starts snowing here around Novemberish and doesn’t stop until almost April.  Then it’ll be in the 60s for a week.  Then it’ll be in the 80s with 70 percent humidity until September. 😄  Ahh, Minnesota: land where you can change your outfit three times a day.

Feline friend Oliver Twist has been loving the melting snow.  At first I think he loves to sit by the window and watch the snowflakes falls, but he loves to bird and squirrel watch more, and both critters have been in ample supply lately. Meanwhile Gus has been wandering around the house meowing at random inanimate objects while Pie is pulling a Rip Van Winkle.  She’ll wake up in a few years. 😉  Follow your bliss, right?

And I’ll follow my bliss right over to these blondies, thank you very much. 😉   Sometimes it’s the unassuming desserts that really get you.  Sure, these are crumbly and tender.  But they’re not something you need to face plant into, right?  That’s what I thought the first time I made them.  Then I took a bite. Then I face planted into them. 😋

chocolate chip molasses blondies

It’s about the molasses, my friends.  These have that sort of gingerbreadish color due to lovely molasses. And it really adds a great flavor.  Deep and rich.  Add chocolate chips and I’m pretty much sold.  Plus these take about ten minutes to put together so you can be happily chowing down before you know it.

If you want to be really indulgent I’d let them cool down for about a half an hour to forty five minutes after they come out of the oven, cut a nice portion while it’s still a little warm, and stick a scoop of vanilla ice cream right on top. Ah, the goo factor. Almost reminiscent of a skillet cookie.  That’s never bad, right?  🙂

These blondies are from the Fat Witch Brownies cookbook by Patricia Helding.  If you’re a fan of all things brownie, blondie, and bar, I think you’ll love it!

chocolate chip molasses blondies

5.0 from 1 reviews
Molasses blondies
  • 1 stick unsalted butter at room temperature
  • 2 large eggs
  • 1¼ cups packed light brown sugar
  • 1 tbsp molasses
  • 2 tsp vanilla
  • 1¼ cups unbleached all purpose flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • ⅔ cup semisweet chocolate chips
  • ½ cup coarsely chopped pecans (optional)
  1. Preheat the oven to 350 degrees F.
  2. Butter a nine inch square baking dish with butter, then dust with flour and tap out the excess. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and eggs until combined.
  4. Add in the sugar, molasses, and vanilla, and mix until completely combined.
  5. Meanwhile, in a medium bowl sift together the flour, salt and baking soda.
  6. Mix the dry ingredients into the wet ingredients and gently stir until just combined.
  7. Add in the chocolate chips and stir by hand to prevent them from breaking up.
  8. Pour the batter into the prepared pan and make sure it's evenly spread in every corner.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean or with just a few crumbs.



{ 18 comments… add one }
  • Eva @ Eva Bakes March 1, 2016, 11:49 am

    What a fabulous idea to add molasses to brownies!

    • Amanda March 2, 2016, 10:15 am

      Thanks! It really makes a great texture. 🙂

  • Manali @ CookWithManali March 1, 2016, 12:38 pm

    Brownies are one of my favorite desserts, your look so fudgy, I want to grab one right now!!

    • Amanda March 2, 2016, 10:15 am

      Mine, too. Thanks, Manali!

  • Rachelle @ Beer Girl Cooks March 1, 2016, 10:34 pm

    Glad the boys are doing ok if a little stir crazy! Your weather sounds like Carolina weather only a little colder. We always say that if you don’t like the weather then come back tomorrow because it will be totally different. Those molasses blondies look like heaven and I’d like mine with ice cream please and thank you!

    • Amanda March 2, 2016, 10:17 am

      Haha, that does sound like the weather here. And definitely ice cream, right? How could you resist? 😉

  • Gayle @ Pumpkin 'N Spice March 2, 2016, 6:38 am

    We get the craziest weather in Chicago too! Last weekend it was 60 degrees, today it’s 15 right now (with snow) and next week it’s going to be in the 50s. Craziness! I would love to munch on a few of these blondies and forget about the weather. Love the molasses in here. So creative!

    • Amanda March 2, 2016, 10:18 am

      I hate when the weather is like that. It’s like your body doesn’t have time to react. What season am I in? 😀 Thanks so much, Gayle!

  • Marsha | Marsha's Baking Addiction March 2, 2016, 11:11 am

    I love molasses blondies! These look incredibly chewy and delicious!

    • Amanda March 4, 2016, 10:06 am

      Thanks, Marsha!

  • Anne March 2, 2016, 6:37 pm

    omg molasses in blondies, how genius!!! Also, the weather has just been nuts here too -it was snowing yesterday.

    • Amanda March 4, 2016, 10:07 am

      Thank you! Yeah, can the weather make up its mind already? 😉

  • Johlene@FlavoursandFrosting March 3, 2016, 12:44 pm

    Oh I would love so much snow! AND these molasses blondies. They look super moist (and sticky) and that´s the way I like my brownies 🙂

    • Amanda March 4, 2016, 10:08 am

      Thank you! We are definitely on the same page with blondies! 🙂

  • Kate @ Framed Cooks March 4, 2016, 6:41 am

    It’s snowing AS WE SPEAK here in NYC – sigh…I do think molasses brownies (and how genius to put molasses in brownies) would warm me right up!

    • Amanda March 4, 2016, 10:09 am

      Thanks! Gooey desserts are always a cure for cold weather, right? 😀

  • Anu - My Ginger Garlic Kitchen March 4, 2016, 10:40 am

    Omg I love molasses blondies! And they look wonderful! Thanks for the recipe, now I need to make some soon! 🙂

    • Amanda March 4, 2016, 2:19 pm

      That’s so sweet. Thanks, Anu! 🙂

Leave a Comment

Rate this recipe: