GINGER MOLASSES BLONDIES

1. Start by making the brown butter. In a small saucepan, heat 290g of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
2. Weigh out 227g of the brown butter in a large bowl. If you are short a few grams, just add regular unsalted butter or water to make up the difference.
3. Preheat the oven to 350ºF (177ºC) and line a 8×8 metal baking pan with parchment paper. Set aside.
4. In a large microwave safe bowl, add the butter. Heat it in the microwave for about 20-30 seconds until completely melted.
5.  Add in the dark brown sugar to it. Whisk together until the mixture is light and fluffy.
6. Add in the eggs , molasses and vanilla. Whisk together until completely combined.
7. In another bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, all spice, ground cloves or cardamom, baking powder and salt.
8. Stir in the dry ingredients. Using a silicone spatula, mix and fold it in the wet ingredients. Do not overmix. A few streaks of flour remaining is perfectly okay.

CINNAMON SUGAR

1. In a small bowl, mix together the cinnamon and granulated sugar and combine until all the sugar particles are evenly coated.

ASSEMBLY

1. Spread the batter evenly onto the prepared baking pan evenly. Spread the cinnamon sugar mixture on top of the blondie batter evenly.
2. Bake the blondies at 350ºF (177ºC) for 20-25 minutes until they start leaving the edges of the pan. They will still be gooey in the middle and undone. Blondies are done when a toothpick inserted in the center comes out clean or with a few crumbs attached.
3. Allow blondies to cool completely before slicing. They continue to bake as they cool.

BROWN SUGAR MAPLE GLAZE

1. While the blondies are cooling, add brown sugar to a heavy bottomed saucepan and start melting it on medium-low heat.
2. Stir continuously until all the sugar has completely melted.
3. Add in cubes of butter, around two at a time and stir vigorously. The mixture will bubble when you do so. Repeat until all the butter is incorporated.
4. Add in the maple syrup, salt and vanilla. Stir vigorously until thoroughly combined.
5. Now, add in around half of the cream and stir vigorously again. The mixture will bubble even more at this point. Remove from heat and add in the other half. Stir again until thoroughly combined. The glaze will now be thick.
6. Lastly, add in the powdered sugar. Mix using a silicone spatula until combined. The glaze will thicken as it cools. Allow to cool slightly.
7. Transfer the glaze to a piping bag and cut off the tip. Drizzle the warm glaze over the cooled blondies and allow to set. The glaze sets as it cools. Store leftover glaze in a mason jar in the refrigerator for upto a week.