For the Blondies: 1. Pre-heat your oven to 350 degrees and grease a 13x9x2” pan. Set aside.
2. In a large bowl, combine flour, sugar, salt, butter, eggs, 2 tsp of Canada Dry® Ginger Ale, 2 tsp. grated ginger, ground ginger.
3. Beat ingredients with electric hand mixer until well blended and pour into greased baking pan.
4. Bake mixture in pan for 30 minutes, or until batter becomes light, golden and firm.
5. Remove blondies from oven and pierce the entire cake with a fork so glaze will fill holes.
6. Pour glaze over entire pan of blondies while cake is still hot.
For the Glaze: 1. While the blondies are baking, combine powdered sugar, 4 tbsp of Canada Dry® Ginger Ale and 1 tsp freshly grated ginger root in a bowl. Sift your powdered sugar to avoid clumps.
2. Mix ingredients well until consistency is smooth.
3. Set aside until blondies are ready. 9.
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Directions
For the Blondies: 1. Pre-heat your oven to 350 degrees and grease a 13x9x2” pan. Set aside.
2. In a large bowl, combine flour, sugar, salt, butter, eggs, 2 tsp of Canada Dry® Ginger Ale, 2 tsp. grated ginger, ground ginger.
3. Beat ingredients with electric hand mixer until well blended and pour into greased baking pan.
4. Bake mixture in pan for 30 minutes, or until batter becomes light, golden and firm.
5. Remove blondies from oven and pierce the entire cake with a fork so glaze will fill holes.
6. Pour glaze over entire pan of blondies while cake is still hot.
For the Glaze: 1. While the blondies are baking, combine powdered sugar, 4 tbsp of Canada Dry® Ginger Ale and 1 tsp freshly grated ginger root in a bowl. Sift your powdered sugar to avoid clumps.
2. Mix ingredients well until consistency is smooth.
3. Set aside until blondies are ready. 9.