Gingerbread White Chocolate Blondies
User Reviews
4.9
Gingerbread White Chocolate Blondies
Description
Gingerbread White Chocolate Blondies combine all-purpose flour with baking soda, salt, and a blend of ginger, cinnamon, and cloves to create a spiced dry base. Butter is melted and mixed with light brown sugar, granulated sugar, and molasses before eggs and vanilla are whisked in, giving the batter a rich, deep flavor from the molasses and warmth from the spices. White chocolate chips are folded in, contributing pockets of smooth-sweetness throughout.
Baked at 350°F in a parchment-lined pan, the blondies develop set edges with a tender, slightly jiggly center that firms as it cools. This texture contrast is typical for blondies and contributes to their chewy, moist bite. Finishing with optional flaky sea salt enhances the overall taste by adding a slight crunch and balancing sweetness.
Once cooled, the blondies are cut into squares ideal for serving as a holiday dessert or special treat. They pair well with a cup of tea or coffee and store neatly for making ahead. Adjustments for baking equipment, like lowering temperature and extending baking time for glass pans, help achieve consistent results.
Ingredients
- 2 cups all-purpose flour 254 grams
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons salt fine sea salt
- 1 1/4 teaspoons ground ginger
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon cloves ground
- 2 unsalted butter
- 1 1/4 cups light brown sugar packed
- 1/2 cup granulated sugar 100 grams
- 1/3 cup molasses unsulfured
- 2 egg at room temperature, large eggs plus 1 egg yolk
- 2 teaspoons vanilla extract pure
- 1 1/2 cups white chocolate chips 255 grams
- sea salt if desired, flaky, for finishing
Instructions
- Preheat oven to 350°F. Line a 9 by 13-inch metal baking pan with parchment paper, leaving an overhang. If you must use glass or ceramic, drop the baking temperature by about 15°F and increase the baking time by 5-10 minutes.
- In a small bowl, whisk together the flour, baking soda, salt and spices. Set aside.
- In a small saucepan set over medium heat, or in a microwave-safe bowl in the microwave, heat the butter until melted. Add the brown sugar, granulated sugar, and molasses and whisk well until combined. Let cool slightly, then add eggs, yolk, and vanilla, whisking until combined. Stir in flour mixture with a rubber spatula until just combined. Do not overmix. Stir in white chocolate chips.
- Spread batter evenly into prepared pan and bake until the edges are solidified and the center is very slightly jiggly, about 27 minutes. Sprinkle with flaky sea salt if desired. Let cool completely before cutting into 2-inch squares. It is normal for the center to sink slightly while cooling. Store in an airtight container at room temperature for up to 1 week.
User Reviews
Overall Rating
4.9
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