Gingerbread Blondies

Directions

1. 1
   Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9 inch baking pan; set aside.
2. 2
   In a bowl, cream the butter and brown sugar using an electric mixer at medium speed; continue beating until pale brown and thick, about 5 minutes.
3. 3
   Beat in the molasses until smooth and uniform.
4. 4
   Then beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second; scrape down sides of bowl as needed.
5. 5
   With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated-do not beat.
6. 6
   Spoon batter into pan, spreading it gently into the corners.
7. 7
   Bake for 20 minutes or until the top is light brown and pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
8. 8
   Cut the blondies into 16 squares while they are still in the pan; carefully remove them with an offset spatula.
9. 9
   Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.