Happy Fall! These ginger lemon bars are perfectly simple to make. The sweetness of the brown sugar is balanced by two forms of ginger (dried and crystallized) and lemon (both the zest and juice). As the days are getting shorter and the darkness is coming earlier, these are a cold weather comfort, but they’re also light enough to enjoy year round.

GINGER LEMON BLONDIES

Makes nine large, square blondies

INGREDIENTS

FOR THE BLONDIES

• 1 cup (125 g) all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 teaspoon ground ginger
• 8 tablespoons (112 g) unsalted butter, melted and cooled
• 1 cup (200 g) light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/3 cup (52 g) crystallized ginger, cut into small pieces
• the zest of one large lemon

FOR THE GLAZE

• 4 tablespoons (28 g) confectioner’s sugar
• 1-2 tablespoons fresh-squeezed lemon juice

INSTRUCTIONS

Preheat the oven to 350°F. Line an 8 x 8 baking tray with parchment paper.

Whisk together the flour, baking powder, salt, and ground ginger; set aside. Measure the sugar into a separate mixing bowl, then add the lemon zest and rub the zest into the sugar.

In a stand mixer with the paddle attachment, cream the sugar and butter on medium speed for 1 1/2 to 2 minutes, or until light and fluffy. Add the egg and vanilla and continue mixing for 30 more seconds. Reduce the speed to low and add the flour, being careful to mix until just combined. Fold in the crystallized ginger. Spread the blondie dough evenly in the prepared pan, and bake for 25-26 minutes. Let cool before cutting.

While the blondies are cooling, combine the powdered sugar and lemon juice in a small mixing bowl. Drizzle the glaze over the blondies and cut into squares or rectangles. Enjoy!