Iced White Chocolate Gingerbread Blondies

Name: Iced White Chocolate Gingerbread Blondies
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1/4 cup + 2 Tbsp light butter (84g); 1/4 cup brown sugar alternative (48g); 1/4 cup granular sweetener alternative (48g); 2 tsp pure vanilla extract; 1 large egg; 1/2 cup unsweetened applesauce (122g); 2 Tbsp molasses (40g); 1.5 cups all-purpose flour (180g); 1/4 cup vanilla protein powder (31g); 3 tsp ground ginger; 2 tsp ground cinnamon; 1 tsp ground gloves; 1 tsp ground nutmeg; 2 Tbsp white chocolate chips (28g); 1 tsp coconut oil (5g)

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
45 mins
Servings
12 servings
Calories
115 kcal
Course
Dessert
Cuisine
International

Iced White Chocolate Gingerbread Blondies

Heidi Hunt

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Warm notes of cinnamon, nutmeg and clove, the texture of a sugar cookie bar and sweet white chocolate icing to top it off! Introducing your new absolute favorite holiday treat! These perfect Iced White Chocolate Gingerbread Blondies are lightened up and so easy to make! Everyone will be asking you for the recipe at the next holiday party!

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Ingredients

Servings

Gingerbread Blondies:

1/4 cup + 2 Tbsp light butter (84g) softened
1/4 cup brown sugar alternative (48g) I used Swerve
1/4 cup granular sweetener alternative (48g) I used Swerve
2 tsp pure vanilla extract
1 large egg
1/2 cup unsweetened applesauce (122g)
2 Tbsp molasses (40g)
1.5 cups all-purpose flour (180g)
1/4 cup vanilla protein powder (31g) I used PESceince
3 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground gloves
1 tsp ground nutmeg

White Chocolate Icing:

2 Tbsp white chocolate chips (28g)
1 tsp coconut oil (5g)

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Instructions

Preheat the oven to 350 degrees F. Line a 8x8-inch baking dish with parchment paper and /or spray with nonstick cooking spray.

For the Gingerbread Blondies:

In a large bowl, combine the butter, brown sugar, sweetener, and vanilla; beat with a hand mixer or whisk until smooth. Add the egg, applesauce, and molasses and beat again. Then add the flour, protein powder, ginger, cinnamon, cloves and nutmeg. Stir just until dry ingredients are incorporated. Pour batter into the prepared pan and spread out evenly.
Place the pan in the oven and bake for 25-30 minutes or until center is set.

For the White Chocolate Icing:

When done, make the white chocolate icing. Add the white chocolate chips and coconut oil to a microwavable safe bowl. Microwave in 20-30 second increments until melted to prevent the chocolate from burning. Drizzle the white chocolate icing over top of the blondies. I did this by putting the white chocolate in a ziplock bag and cutting a small hole in the corner to make it easier but you can also use a knife to drizzle.
Let the blondies cool to room temperature then place in the fridge for at least an hour to set. When ready to eat, cut the bars and enjoy!

Notes

These blondies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
To make gluten-free: I recommend using Bob Red Mill's 1:1 Gluten-Free Baking Flour.
To make vegan: use vegan protein powder and vegan butter. Replace egg with recommended egg replacement and make sure your white chocolate chips are vegan-friendly.

Nutrition Information

Show Details

Serving 1blondie (52g) Calories 115kcal (6%) Carbohydrates 16.2g (5%) Protein 4g (8%) Fat 3.8g (6%) Saturated Fat 1.4g (7%) Fiber 0.7g (3%) Sugar 4.3g (9%)