Out Of The Box Brownies: Magical brownie recipes that start with a box
Subscribe

Chewy Ginger-Lemon Blondies

December 10, 2012 By: Denise Leo, Global Brownie Ambassador Category: Blonde Brownie, Chilled, Cream Cheese, Decadent, Fruit, Holiday, Nut-Free, Off the Beaten Path

PinterestFacebookTwitterEmailPrintBookmark/FavoritesGoogle+Share
2228
Rate This!
Thanks!
An error occurred!

Christmas baking is so much fun, but why make ginger-bread (again) when you can make something that’s… ginger-better? This chewy, lightly lemony treat will be a way for you to “zag” at the Christmas cookie exchange, when everyone else is “zigging” with the typical peppermint or chocolate treats. Introducing… the Chewy Ginger-Lemon Blondie! 20121210-230317.jpg

INGREDIENTS

  • 1 box lemon cake mix (I used Duncan Hines Lemon Supreme)
  • 1 cup butter or margarine, divided
  • 3 eggs, divided
  • 1 cup candied ginger, finely chopped (about 6 ounces)
  • 1 box cream cheese (8 ounces)
  • 3.5 cups sifted confectioner’s sugar
  • 1 tsp lemon zest (optional)

20121210-230331.jpg

DIRECTIONS

Microwave 1/2 cup of the butter for about 30-40 seconds, just until melted. Into a large mixing bowl, add lemon cake mix, 1 egg, and melted butter.

20121210-230343.jpg

Mix on low to medium speed for about a minute, until it is thoroughly mixed. It will form a very thick dough, not a “pourable” batter. Next, measure out about a cup of candied ginger, pour it onto a cutting board, and get your best chopping knife. (Candied ginger often comes in bite-sized pieces, which is much too large for this recipe.) Cut the candied ginger into small pieces, about the size of a pinkie fingernail or smaller.

20121210-230353.jpg

Put the minced ginger into the lemon dough and set the mixer on low for about 30 seconds, just until blended. Put the dough into a greased 13×9-inch pan and, using your hands, spread it into an even layer.

20121210-230406.jpg

Back to the mixer! In a new bowl, whip the cream cheese on medium to high for 1-2 minutes until it is fluffy and creamy. Add the remaining 2 eggs. Microwave the remaining 1/2 cup of butter for 30-40 seconds in the microwave until melted, and then add that to the bowl.

20121210-230417.jpg

Mix on medium until smooth, about a minute. Add the sifted confectioners sugar and mix completely into a rich, gooey batter. If you want a more lemony result, add 1 tsp of lemon zest to the batter. Pour batter over the bottom layer and spread evenly.

20121210-230427.jpg

Bake at 350 F for 35-45 minutes. When it’s done, it should be getting toasty brown on the edges. It will still be fairly soft in the center, but not liquidy. I used a center-placed toothpick to check for doneness, making sure the pick didn’t come out “wet.” (You can eat it while it’s still warm or after it reaches room temperature. If you’re not going to eat it right away, store it covered in the refrigerator. It’s delicious right out of the refrigerator — or heated in the microwave for 10-15 seconds.)

When serving, you’ll see that the lemon cake has taken on a golden tan color, that your sweet topping batter has turned tender and rich, and that the pieces of ginger have retained their magical, zingy bite–the Chewy Ginger-Lemon Blondie is a Christmas miracle, for sure!

20121210-230444.jpg

Leave a Reply


nine − = 7