While the flavors of gingerbread and white chocolate may remind you more of the Christmas season than the summer season, let me tell you this: these blondies are worthy of being made all-year round.
I thought these might turn out to be heavy on the molasses and too gingerbread-y but I was wrong.
The combination of ingredients leaves these blondies with a delicious caramel, toffee-like flavor that has a hint of molasses and of course the creamy chunkiness of the white chocolate.
Fantastic. Utterly fantastic.
And a great, unique way to change-up the lovely old brownie that appears often at potlucks and parties.
Gingerbread White Chocolate Blondies
- 2 3/4 cups plus 2 tablespoons all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/4 cups (2 1/2 sticks) butter, 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 white chocolate chips
- Nonstick cooking spray
- Preheat oven to 350 degrees F. Prepare a 13×9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).
- Whisk together flour, soda, salt, and spices in a bowl.
- In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.
- Add flour mixture on low speed until combined. Stir in white chocolate.
- Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.
I’ve had a few questions about these brownies “falling” after baking. They do fall in the middle and that is ok. I actually trimmed off the sides of the brownies (since they were ragged and a lot higher than the middle of the brownie) and saved them for my husband to eat. Then I cut up the uniform middle section of brownie into squares. Both parts taste great, the edges just don’t look as pretty.
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Recipe Source: adapted from Cooking This and That