1 ¼cups(284g)(2 1/2 sticks) butter, room temperature
1 ¼cups(265g)packed light brown sugar
½cupplus 2 tablespoons granulated sugar
2largeeggs plus 1 egg yolk
1 ¼teaspoonspure vanilla extract
1 ¾cups(298g)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.
Brownies Falling: 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.