Gingerbread blondies recipe
 Make your blondies even better with chunks of gingerbread biscuit swirled through the batter. Perfect for the festive season. Equipment and preparation: You will need a 23cm/9in square baking tin and a food processor for this recipe. 200g/7oz gingerbread people100g/3½oz butter, melted 200g/7oz gingerbread people 100g/3½oz butter, melted 220g/8oz unsalted butter 1 tbsp treacle150g/5½oz dark soft brown sugar100g/3½oz caster sugar2 tsp vanilla bean paste2 large free-range eggs½ orange or clementine, zest only 200g/7oz plain flour, plus extra for dusting¼ tsp ground cloves (8 cloves)½ tsp ground nutmeg 2 tsp ground cinnamon2 tsp ground ginger160g/5½oz blonde chocolate buttons 125g/4½oz gingerbread people, roughly choppedminiature gingerbread people, to decorateblonde chocolate buttons, to decorate 220g/8oz unsalted butter 1 tbsp treacle 150g/5½oz dark soft brown sugar 100g/3½oz caster sugar 2 tsp vanilla bean paste 2 large free-range eggs ½ orange or clementine, zest only 200g/7oz plain flour, plus extra for dusting ¼ tsp ground cloves (8 cloves) ½ tsp ground nutmeg 2 tsp ground cinnamon 2 tsp ground ginger 160g/5½oz blonde chocolate buttons 125g/4½oz gingerbread people, roughly chopped miniature gingerbread people, to decorate blonde chocolate buttons, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. To make the gingerbread base, put the gingerbread people into a food processor and blend to a breadcrumb-like consistency. Tip into a bowl and mix with the melted butter until it resembles wet sand. Transfer to the baking tin and flatten down with the back of a mug. Put in the fridge to set whilst you make the blondie. To make the blondie, put the butter into a saucepan, then melt over a medium heat, stirring continuously, for about 10 minutes. The butter will start to froth vigorously – continue to stir until you see light brown sediments on the bottom, with a fragrant, nutty smell. At this point, remove from the heat and continue to stir for another 20 seconds or so until the butter looks a light brown colour. Pour the butter into a large bowl to cool down. Use a spatula to scrape the flavoursome brown sediments from the pan and add these to the butter bowl.Add the treacle, dark brown sugar and caster sugar to the brown butter and whisk to combine. Add the vanilla and whisk again. If the mixture is still warm, allow to cool before whisking in the eggs, one at a time, and orange zest.Whisk the flour, cloves, nutmeg, cinnamon, ginger and 1 teaspoon of salt together in a separate bowl. Tip into the brown butter mixture and fold until just combined. Toss the chocolate buttons and gingerbread pieces in some flour, then fold both through the blondie mixture.Pour the batter over the set gingerbread base and flatten out, then top with more chocolate buttons and mini gingerbread people to decorate. Bake for 30–40 minutes until golden and crispy on top. It should be slightly wobbly in the centre, with firm edges. Allow to cool in the tin at room temperature, then transfer to the fridge and leave to set for 4 hours, or ideally overnight. Cut into 16 small squares to serve. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. To make the gingerbread base, put the gingerbread people into a food processor and blend to a breadcrumb-like consistency. Tip into a bowl and mix with the melted butter until it resembles wet sand. Transfer to the baking tin and flatten down with the back of a mug. Put in the fridge to set whilst you make the blondie. To make the gingerbread base, put the gingerbread people into a food processor and blend to a breadcrumb-like consistency. Tip into a bowl and mix with the melted butter until it resembles wet sand. Transfer to the baking tin and flatten down with the back of a mug. Put in the fridge to set whilst you make the blondie. To make the blondie, put the butter into a saucepan, then melt over a medium heat, stirring continuously, for about 10 minutes. The butter will start to froth vigorously – continue to stir until you see light brown sediments on the bottom, with a fragrant, nutty smell. At this point, remove from the heat and continue to stir for another 20 seconds or so until the butter looks a light brown colour. Pour the butter into a large bowl to cool down. Use a spatula to scrape the flavoursome brown sediments from the pan and add these to the butter bowl. To make the blondie, put the butter into a saucepan, then melt over a medium heat, stirring continuously, for about 10 minutes. The butter will start to froth vigorously – continue to stir until you see light brown sediments on the bottom, with a fragrant, nutty smell. At this point, remove from the heat and continue to stir for another 20 seconds or so until the butter looks a light brown colour. Pour the butter into a large bowl to cool down. Use a spatula to scrape the flavoursome brown sediments from the pan and add these to the butter bowl. Add the treacle, dark brown sugar and caster sugar to the brown butter and whisk to combine. Add the vanilla and whisk again. If the mixture is still warm, allow to cool before whisking in the eggs, one at a time, and orange zest. Add the treacle, dark brown sugar and caster sugar to the brown butter and whisk to combine. Add the vanilla and whisk again. If the mixture is still warm, allow to cool before whisking in the eggs, one at a time, and orange zest. Whisk the flour, cloves, nutmeg, cinnamon, ginger and 1 teaspoon of salt together in a separate bowl. Tip into the brown butter mixture and fold until just combined. Toss the chocolate buttons and gingerbread pieces in some flour, then fold both through the blondie mixture. Whisk the flour, cloves, nutmeg, cinnamon, ginger and 1 teaspoon of salt together in a separate bowl. Tip into the brown butter mixture and fold until just combined. Toss the chocolate buttons and gingerbread pieces in some flour, then fold both through the blondie mixture. Pour the batter over the set gingerbread base and flatten out, then top with more chocolate buttons and mini gingerbread people to decorate. Bake for 30–40 minutes until golden and crispy on top. It should be slightly wobbly in the centre, with firm edges. Pour the batter over the set gingerbread base and flatten out, then top with more chocolate buttons and mini gingerbread people to decorate. Bake for 30–40 minutes until golden and crispy on top. It should be slightly wobbly in the centre, with firm edges. Allow to cool in the tin at room temperature, then transfer to the fridge and leave to set for 4 hours, or ideally overnight. Cut into 16 small squares to serve. Allow to cool in the tin at room temperature, then transfer to the fridge and leave to set for 4 hours, or ideally overnight. Cut into 16 small squares to serve.