Warm and Spicy Cranberry Ginger Blondies

Ron NebreCanadian Classic, recipes, Squares & Bars

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Combine the warmth of ginger with the richness of brown sugar in a dense blondie and you’ve got the perfect afternoon treat to serve with a bold coffee or hot tea.


    112 g / 1/2 cup Mirage Margarine, melted
    190 g / 1 cup Dark brown sugar
    1 Egg
    5 ml / 1 tsp Vanilla extract
    1 g / 1/2 tsp Baking powder
    0.5 g / 1/8 tsp Baking soda
    Pinch of salt
    125 g / 1 cup All-purpose flour
    10 g / 1 tbsp Ginger, ground
    30 g / 1/3 cup Candied ginger, finely chopped
    30 g / 1/3 cup Dried cranberries, plus extra for garnishing
    1/2 recipe of vanilla frosting


  1. Preheat the oven to 350°F. Line a 8 inch square or round, baking pan with margarine and parchment.
  2. Whisk together the melted mirage margarine and brown sugar in a bowl.
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  4. Add the egg and vanilla extract and continue whisking until smooth and pale yellow.
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  6. In a separate bowl combine the flour, baking soda, baking powder, ground ginger, candied ginger, cranberries and salt.
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  8. Add the dry mixture to the wet and stir together, just until combined. Pour the mixture into the prepared baking pan and press it into the edges with a greased spatula.
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  10. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool completely before removing from the pan.
  11. Whip together a quick, half batch of vanilla frosting.
  12. Once the blondie is cooled, ice a generous layer on top of the square. Chop the reserved dried cranberries and sprinkle them across the top of the icing.
  13. Cut the decorated blondie into bite sized squares or wedges and serve!

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  • For those of you who love chocolate, try adding 1 cup of white chocolate chips to the batter before baking.
  • For an extra burst of ginger flavour mix in a table spoon of freshly grated ginger.