Description
Delight in these gingerbread blondies with white chocolate, a seasonal twist on a classic treat. Soft, chewy, and bursting with warm spices like ginger, cinnamon, and cloves paired with sweet white chocolate chips, these blondies are perfect for holiday gatherings or cozy afternoons.
Ingredients
Scale
Wet Ingredients
- ½ cup (113.5 g) salted butter, melted and cooled
- ¾ cup (165 g) brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1½ tablespoons molasses
Dry Ingredients
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1½ teaspoons powdered ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon cornstarch
- 1¼ cups (175 g) all-purpose flour
Add-ins and Toppings
- â…” cup (120 g) white chocolate chips
- Cinnamon and sugar for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8×8 inch baking pan with parchment paper, and lightly grease it with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted and cooled butter with brown sugar until well combined. Add the egg, egg yolk, vanilla extract, and molasses, mixing thoroughly until the mixture is smooth and homogeneous.
- Add Dry Ingredients: Stir in salt, baking powder, powdered ginger, cinnamon, nutmeg, cloves, cornstarch, and all-purpose flour. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fold in White Chocolate Chips: Incorporate the white chocolate chips evenly throughout the batter by folding them in gently.
- Prepare for Baking: Smooth the batter evenly into the prepared baking pan. Sprinkle the top with a mixture of cinnamon and sugar for added texture and flavor.
- Bake: Bake the blondies in the preheated oven for 20 to 24 minutes, or until the edges turn golden brown. Avoid overbaking to keep them moist and chewy.
- Cool: Allow the blondies to cool completely in the pan before slicing and serving. This helps them set and makes cutting easier.
Notes
- Do not overmix the batter to maintain chewy blondies.
- Make sure to let the blondies cool completely for easier slicing.
- You can substitute white chocolate chips with dark or milk chocolate if preferred.
- Store leftovers in an airtight container at room temperature for up to 4 days.
- For a more intense gingerbread flavor, increase the powdered ginger by ½ teaspoon.
