white chocolate gingerbread blondies
(2 ratings)
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!
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(2 ratings)
prep time
15 Min
cook time
25 Min
Ingredients For white chocolate gingerbread blondies
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canola cooking spray
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2 3/4 c+ 1 tbs all purpose flour
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1 1/4 tspbaking soda
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1 1/4 tspsalt
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1 1/4 tspground cinnamon
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1 tspground ginger
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1/4 tspground cloves
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2 1/2 stickunsalted butter, room temperature
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1 1/4 cpacked light brown sugar
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1/2 c+ 2 tbs granulated sugar
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2large eggs
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1egg yolk
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1 1/4 tsppure vanilla extract
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1/3 cmolasses
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10 ozwhite chocolate chips
How To Make white chocolate gingerbread blondies
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1Preheat oven to 350 degrees. Coat a 17x12 inch rimmed baking sheet with cooking spray. Line bottom with parchment, and coat parchment with cooking spray.
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2Whisk together flour, baking soda, salt, and spices.
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3In an electric mixer fitted with a paddle attachment, cream butter and both brown and granulated sugars on medium high speed until pale and fluffy.
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4Add 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.
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5Using 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.
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6Spread 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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