A moist bar with all the flavour of classic gingerbread cookies and the soft texture of brownies.
Courtesy of Jennifer Low.
Preheat oven to 350 F (180 C). Grease and flour a 9 x 13-inch (23 x 32-cm) pan or line bottom with parchment paper.
In bowl, mix flour, orange zest, cinnamon, ground ginger, baking soda, baking powder, salt and ground cloves. Set aside.
In separate bowl, using either electric handheld or stand mixer, beat butter until fluffy. Gradually beat in brown and white sugars, egg and molasses. Gradually beat in flour mixture.
Scrape into prepared pan.
Bake on middle rack of oven 25 to 28 minutes, until edges are lightly browned and surface is no longer shiny. Cool completely.
Mix icing sugar with lemon and orange juice until smooth. Spread on cooled blondies. Let glaze set at room temperature for about an hour. Cut into 30 Gingerbread Blondie bars. Store in a single layer in a sealed container in fridge up to a day.