White Chocolate Gingerbread Blondies

Jordan Falco


Cookies and Tarts, Week 10, March 29

These blondies are SO good. The spicy, autumnal flavors of ginger bread marry perfectly with the creamy, smooth occasional bite of white chocolate chunks. The texture is very dense and cakey, more like a “fudge brownie”, but of course, these are blondies!

pinch tips: How to Fold Ingredients



15 Min


25 Min


canola cooking spray
2 3/4 c
+ 1 tbs all purpose flour
1 1/4 tsp
baking soda
1 1/4 tsp
1 1/4 tsp
ground cinnamon
1 tsp
ground ginger
1/4 tsp
ground cloves
2 1/2 stick
unsalted butter, room temperature
1 1/4 c
packed light brown sugar
1/2 c
+ 2 tbs granulated sugar
large eggs
egg yolk
1 1/4 tsp
pure vanilla extract
1/3 c
10 oz
white chocolate chips

Directions Step-By-Step

Preheat oven to 350 degrees. Coat a 17x12 inch rimmed baking sheet with cooking spray. Line bottom with parchment, and coat parchment with cooking spray.
Whisk together flour, baking soda, salt, and spices.
In an electric mixer fitted with a paddle attachment, cream butter and both brown and granulated sugars on medium high speed until pale and fluffy.
Add eggs and yolk, 1 at a time, beating well after each addition. Scrape down the bowl as needed. Beat in vanilla and molasses. Reduce speed to low.
Using a ½ cup dry measureing cup or a large spoon, gradually add flour mixture, and beat until combined. Add in white chocolate morsels until well distributed through the batter.
Spread batter into prepared pan using an offset spatula. Bake until edges are golden, about 25 minutes. Let cool completely in pan. Cut into squares useing a serrated knife.

About this Recipe

Course/Dish: Other Desserts