Gingerbread Blondies

From English Kitchen.
Ingredients:
2 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
3/4 tsp. baking powder
2 tsp. ground cinnamon
2 tsp. ground ginger
1 c. butter, melted and cooled
1 c. dark brown sugar, packed
3/4 c. mild molasses
1 tsp. vanilla
1 large egg
2 Tbsp. heavy cream
Powdered sugar, for dusting (optional)

Preheat the oven to 350°F. Butter a 9 inch square baking pan. Line with baking paper, leaving an overhang for lifting out. Butter the paper. Set aside.
Whisk together the flour, salt, soda, baking powder, cinnamon, and ginger. Set aside.
Stir the brown sugar, molasses, egg, vanilla, and cream into the melted butter, until are incorporated evenly. Stir in the dry mixture, a little bit at a time, until the mixture is smooth, making sure you scrape everything up from the bottom. (I use a wooden spoon to do this.) Spread the batter in the prepared pan, smoothing over the top.
Bake for 45 to 55 minutes, or until chestnut brown in colour, lightly puffed and slightly cracked on top. A toothpick inserted into the centre should come out with a few soft or gooey crumbs.
Set the pan on a wire rack to cool completely. Once cool, remove from the pan and cut into squares. Dust with icing sugar if desired. Store in an airtight container.
Good with cinnamon spice whipped cream.