Gingerbread White Chocolate Blondies are chewy, soft, melty, and a perfect balance of spicy and sweet.
I knew I wanted to post something sweet today. But I had run out of sweet things to post. The past few weeks have been pretty hectic, I haven’t had much time to try out new recipes to photograph and publish. I remembered seeing this recipe in Martha Stewart’s Cookies cookbook and realized I had all the right ingredients on hand. So after a long day of work on Saturday I came home and whipped these blondies together. And I’m glad I did. I brought them back to work the next day and they were gone by the time I went back to the break room. They’re so perfect for this time of year and are smell better than any candle.
Taste: Perfect balance of spicy and sweet. The addition of white chocolate is dreamy.
Texture: Chewy, soft, melty (from the chocolate), and all around wonderful.
Ease: Pretty easy. I made these after a long day at work and it was so worth it.
Appearance: Love that these gingerbread blondies are studded with white chocolate.
Pros: Perfect treat for this time of year. Makes your house smell glorious. They stay good for a long time.
Cons: A lotta butta’. No seriously, 2 whole sticks (and I cut it down from the original recipe).
Would I make this again? Yes.
How to make Gingerbread White Chocolate Blondies
- 2 3/4 cups plus 1 tablespoon all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cups packed light brown sugar
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 1/4 teaspoons pure vanilla extract
- 1/3 cup unsulfured molasses
- 1 3/4 cups coarsley chopped white chocolate (10 ounces)
Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick spray.
In a medium bowl whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
In the bowl of an electric mixer beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk, one at a time, until incorporated. Scrap down sides of bowl as needed. Add vanilla and molasses, beating until combined. Add flour mixture on low speed. Stir in white chocolate.
Spread batter evenly into prepared pan and bake until golden on edges, about 25 minutes. Let cool completely before cutting into 2-inch squares. Store in an airtight container at room temperature for up to 1 week.
Adapted from Cookies by Martha Stewart
© Handle the Heat - handletheheat.com