White Chocolate Gingerbread Blondies

gingerbreadblondies3

I hope you all had a fabulous Thanksgiving weekend! Mine was filled with an large amount of food, fun and family time leaving me totally tuckered out. Maybe it’s the whole 32 weeks pregnant thing, or maybe just that I haven’t had a good night’s sleep in weeks- but I think I may be ready for my long winter’s nap right about now. Wouldn’t it be nice if humans could hibernate too?

Lucky for me- I made these delicious blondies several weeks ago, which is perfect because I’m just not quite ready to jump back into the kitchen. (Making about 10 pies in 3 weeks can do that to a girl.) I am always so bad at holding out on delicious treats that I’ve made, but these are so worth the wait.

gingerbreadblondies

To me, December marks the beginning of some of my favorite winter flavors included spicy gingerbread. You should plan to see several ginger-y recipes in the coming weeks, starting with this gem. These blondies (which look more like brownies,) have everything you’d want in  a bar, crisp edges, chewy centers, and tons of delicious flavor. The recipe makes a huge batch which means this is the perfect recipe to make for your next holiday get together or gift-giving baking session. I chopped up the white chocolate pretty fine, but bigger chunks or even chips would work well too.

Hooray for the Holiday season folks! I’m gonna get super excited about it any day now, but first I’m going back to bed. ;)

White Chocolate Gingerbread Blondies

Yield: 48 2-inch blondies

Ingredients

  • 2 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 2 1/4 sticks unsalted butter, room temperature
  • 1 1/4 cups packed light-brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1 1/4 teaspoons pure vanilla extract
  • 1/3 cup unsulfured molasses
  • 10 ounces white chocolate, chopped

Instructions

  1. Preheat oven to 350. Line bottom of a 17 x12 rimmed baking sheet* with parchment cut to fit, lightly spray parchment with cooking spray.
  2. Whisk together flour, baking soda, salt, and spices- set aside.
  3. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Slowly add flour mixture, and beat until just combined. Fold in white chocolate chunks.
  4. Spread batter into prepared pan- it may seem tricky as it's a thick batter, but do your best. The batter will spread on it's own while it's baking as well.
  5. Bake until edges are golden, about 25 minutes. Let cool in pan on a wire rack and then cut into squares.
Nutrition Information:
Yield: 48 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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30 Comments

  1. You just combined my two favorite flavors: gingerbread and white chocolate! Genius! I can’t wait to inhale these!

  2. I made these a few years ago around the holidays, and to this day they’re still one of my favorite holiday treats! So so good!

  3. Totally going on the Christmas Baking List! I bet these would awesome with all kinds of mix-ins too.

    P.S.- I only made 3 pies last week and I thought I was tired. You’ve got me beat!

  4. Blondies combined with gingerbread and white chocolate? There is so much delish in the sentence that my brain feels like it should tell you to slow down, I can’t handle it! However, then my heart (read: stomach) kicks in and is all over this blondies! Yum!

  5. These are delicious, I made Martha’s version only I added macadamia nuts. They were to die for! I will try your version with more spices, just the way I like it! Enjoy every second of the next weeks ahead, you are a beautiful mommy to be!

  6. I love this! Normally peppermint brownies are all the rage but I like this version much better. Plus, I love gingerbread!

    1. The molasses is pretty important for the color/gingerbread flavor. I wouldn’t skip it!

  7. I made these last night for a Christmas party I went to. They were a HUGE hit! This recipe is definitely going into my box of “recipes to make again”. They were easy to make. The hardest part was spreading the batter in the pan, but as you said the batter does spread on its own while baking. I was not able to find white chocolate to chop up, so used Ghiradelli white chocolate chips which worked just fine.

    1. Thanks Jennifer! I’m so glad you liked them :)

  8. Oh, these look incredible! I’ll definitely be giving them a try soon!

  9. I made something similar recently and they were SO good, but I ate them all before taking a picture – now I have to try your recipe! Pinning :)

  10. Love this.. just made some of your one-bowl gingerbread cake and now im feeling brave enough to attempt a 2-bowled-feat!

  11. My first thought was how fabulous these will be when I make them…and I just might sub cinnamon chips for the white chocolate. Thanks for all your wonderful recipes!

  12. Hi there! these look amazing – any idea how long they keep? I’m planning to make these for a party on Saturday and wondering if i can do them Tuesday – or do you think they’d get stale by then? Maybe freeze them?

    thanks!

  13. Hi Audra, I’ve tried M.S.’s recipe years ago and can’t wait to try yours. Thoughts on making it with 1/2 coconut oil & 1/2 butter? Could I do 1/2 whole wheat white flour and 1/2 ap flour?

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