Makes 16 2-inch squares
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 teaspoons
1/2 cup unsalted butter
1 cup brown sugar
1 large egg, lightly beaten
1 teaspoon
1/3 cup
Preheat oven to 350 degrees F. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure the foil is tucked into all corners and that there is at least 1 inch overhang around the top of the pan on all sides. Grease the foil.
In a small bowl, combine flour, baking powder, ground ginger and salt. Use a whisk to combine the dry ingredients thoroughly.
In a small saucepan over medium heat, melt the butter. Remove it from the heat and with a wooden spoon, stir in the brown sugar. In a small bowl, use a fork or whisk to lightly beat the egg. Add the vanilla to the egg. Stir the egg and vanilla mixture into the butter and brown sugar mixture. Stir the dry ingredients and mix just until combined, mixing as little as possible. Stir in the crystallized ginger pieces.
Pour into the baking pan. Bake blondies for 30-35 minutes until they are just set in the center. Let the pan cool completely. Using the foil, pull the blondies out of the pan. Pull the foil back from the sides and cut into 16 squares.
