Print

White Chocolate Gingerbread Blondies


  • Yield: 4 dozen blondies 1x
Scale

Ingredients

  • 2 3/4 cup all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 1 1/4 teaspoon ground cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • 1 1/4 cup unsalted butter, at room temperature
  • 1 1/4 cup packed light brown sugar
  • 1/2 cup brown sugar
  • 2 large eggs plus 1 egg yolk
  • 1 1/2 teaspoon pure vanilla extract
  • 1/3 cup unsulfured molasses
  • 1 3/4 cup coarsely chopped white chocolate (think big chunks here, not dust)
  • 1/4 cup crystallized ginger finely chopped

Instructions

  1. Preheat the oven to 350 degrees. Coat a 12 x 17 inch, rimmed baking sheet with nonstick spray and line the bottom with parchment. Set aside.
  2. Whisk together the flour, soda salt, and spices in a bowl and set aside.
  3. In a large bowl beat the butter and sugars together until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down as needed. Add vanilla and molasses and mix until combined. Add flour mixture on low speed until combined.
  4. By hand, stir in white chocolate and chopped ginger.
  5. Spread batter evenly into prepared baking sheet and bake until golden on edges, 22 to 25 minutes. Let cool completely in the pan; cut into squares.
  6. Blondies can be stored in an airtight container at room temperature for up to 1 week.