Ginger fudge blondies

Ginger fudge blondies

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  • Makes 40
  • Easy
  • 15–20 minutes
  • 25–30 minutes
  • Amarula Cream Ethiopian Coffee Liqueur

“The recipe for these wonderfully chewy festive blondies is based on one my friend Alida Ryder gave to me. Initially I thought that it would be a bit cheeky to tweak it but seriously, the addition of crystallised ginger and mixed spice for the Christmas version is a genius idea. It somehow seems to cut the sweetness.” – Sam Woulidge


  • 200 g butter, melted
  • 500 g brown sugar
  • 4 large free-range eggs
  • 1 1⁄2 t vanilla extract
  • 500 g flour
  • 1 T baking powder
  • 1 t salt
  • 1 1⁄2 t mixed spice
  • 165 g fudge, broken into small pieces (I use the artisanal one from Woolies)
  • 50 g crystallised ginger, cut into tiny pieces

Cooking Instructions

1. Preheat the oven to 180°C and line a 35 x 23 cm baking dish with greaseproof paper. In the bowl of a mixer, beat the butter and sugar for 1 minute until well combined. Add the eggs and vanilla and beat well.

2. Sift the flour, baking powder, salt and mixed spice into a separate bowl. With the mixer running, add the flour mixture a spoonful at a time until it’s all incorporated. Fold in the fudge and ginger. (A handy tip for this is to put all the bits of fudge and ginger in a bowl with a small amount of flour and smoosh it around so the flour prevents the bits from clumping together before mixing it into the batter.)

3. Transfer the batter to the baking dish and bake for 25–30 minutes, or until a skewer comes out with moist crumbs attached. Allow to cool for 20–30 minutes before slicing and serving.

Find more sweet treat recipes here.

Photographs: Jan Ras
Production: Bianca Strydom 
Food assistant: Ellah Maepa

Sam Woulidge Recipe by: Sam Woulidge
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Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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