Gingerbread –White Chocolate Blondies
Inspired by my, autumnal pumpkin blondies I went in search of a “winter blondie.” Moist, spicy and studded with lovely little bites of white chocolate, this is the ultimate winter time blondie. It is a wonderful and somewhat unexpected combination that I promise you will love. I made these when a few family members were over. I put out a huge platter, and by the time I looked up they were mostly gone! (Sorry to call you out dad…) They were so good, I think that these may have even snuck their way into the annual family “Holiday playlist”!
This recipe is adapted from a Martha Stewart recipe. It is heavily adjusted based on my preferences for texture and flavor- but I have to give her the ultimate credit here ☺
Gingerbread-White Chocolate Blondies
2 ½ sticks butter, soft
2 cups brown sugar
2 tsp vanilla
1/3 cup molasses
3 cups AP flour
1 ¼ tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger
¼ tsp cloves
10 oz white chocolate chunks or chips
Preheat the oven to 350 degrees.
Prepare a 12×17” sheet pan with a silpat or parchment paper lightly sprayed with cooking spray.
In the bowl of an electric mixer, beat together the butter and sugar until fluffy.
Add the vanilla, eggs and molasses and combine until fluffy.
In a separate bowl combine the dry ingredients.
Add the dry ingredients to the mixer a little at a time until well combined.
Mix in the white chocolate.
Pour the batter into the prepared pan and spread evenly with a spatula.
Bake 20-25 minutes or until just barely golden on the edges.
Let the blondies cool completely in the pan before cutting (while still in the pan).
Cut into 2” squares and serve. (They may be stored in an airtight container for up to a week).