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White Chocolate Gingerbread Blondies

December 2, 2013 by Audra 30 Comments

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. ;)

Print
White Chocolate Gingerbread Blondies
Yield: 48 2-inch blondies
 
Ingredients
  • 2¾ cups plus 1 tablespoon all-purpose flour
  • 1¼ teaspoons baking soda
  • 1¼ teaspoons salt
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • ½ teaspoon ground cloves
  • 2¼ sticks unsalted butter, room temperature
  • 1¼ cups packed light-brown sugar
  • ½ cup plus 2 tablespoons granulated sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1¼ teaspoons pure vanilla extract
  • ⅓ 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.
Notes
*I used a half sheet pan and liked the thin and chewy blondies. You could use a smaller pan like a 9x13 but the texture may be a bit different. (You'd also have to bake them for longer.)

Recipe adapted from: Martha Stewart
3.5.3251

Filed Under: Bars, Blondies, Christmas, Dessert, Holidays, Recipes Tagged With: Ginger, Gingerbread, White Chocolate

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Comments

  1. Ali @ Inspiralized says

    December 2, 2013 at 8:43 am

    These are awesome, I love blondies! Great flavors. I’ll have to try these!

    Reply
  2. Stephanie @ Girl Versus Dough says

    December 2, 2013 at 9:22 am

    Love white chocolate, love gingerbread, love blondies! Yep, these are amazing. :)

    Reply
  3. Erin | The Law Student's Wife says

    December 2, 2013 at 9:36 am

    LOVE! I’m a gingerbread fiend and want to get my paws on about 6 of these beautiful bars. Pinning to my holiday party planning board ASAP!

    Reply
  4. DessertForTwo says

    December 2, 2013 at 10:27 am

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

    Reply
  5. Jennifer | Bake or Break says

    December 2, 2013 at 10:46 am

    These look so good, Audra! So perfect for this time of year.

    Reply
  6. Tracey says

    December 2, 2013 at 10:57 am

    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!

    Reply
  7. Kelli @ The Corner Kitchen says

    December 2, 2013 at 12:07 pm

    Gingerbread + white chocolate is possibly the best blondie combo ever!! Must have these asap!

    Reply
  8. Jennie @themessybakerblog says

    December 2, 2013 at 12:30 pm

    I could so use a few hours of hibernation. These bars look fantastic. I’ll take two. Pinned.

    Reply
  9. Annie @ Annie's City Kitchen says

    December 2, 2013 at 1:37 pm

    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!

    Reply
  10. Coco in the Kitchen says

    December 2, 2013 at 1:53 pm

    I wish I could reach into my ‘puter monitor and grab one NOW!

    Reply
  11. Rachel @ Baked by Rachel says

    December 2, 2013 at 3:03 pm

    Oh my gosh I want a bite right now!

    Reply
  12. Erin @ The Spiffy Cookie says

    December 2, 2013 at 4:18 pm

    I’ve made gingerbread brownies, but not blondies! Love it.

    Reply
  13. Katrina @ Warm Vanilla Sugar says

    December 2, 2013 at 5:18 pm

    These look absolutely perfect!

    Reply
  14. Taylor @ FoodFaithFitness says

    December 2, 2013 at 5:47 pm

    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!

    Reply
  15. Thea says

    December 3, 2013 at 2:54 am

    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!

    Reply
  16. Rachel @ Bakerita says

    December 3, 2013 at 11:46 pm

    Need these, ASAP. They sound amazing. Anything white chocolate, and I’m in love.

    Reply
  17. Ash-foodfashionparty says

    December 4, 2013 at 12:47 pm

    They looks so yummy, deliciousness.

    Reply
  18. Shikha la mode says

    December 4, 2013 at 2:41 pm

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

    Reply
  19. Sophia @ NY Foodgasm says

    December 4, 2013 at 4:09 pm

    THIS is seriously AMAZING! In love! What does the molasses do for the recipe? Think I need it?

    Reply
    • Audra says

      December 4, 2013 at 4:45 pm

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

      Reply
  20. Pamela @ Brooklyn Farm Girl says

    December 5, 2013 at 10:17 am

    A blondie that is gingerbread? Oh goodness, can it be any more perfect? Yum!

    Reply
  21. Jennifer says

    December 6, 2013 at 4:45 pm

    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.

    Reply
    • Audra says

      December 10, 2013 at 9:47 am

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

      Reply
  22. Megan says

    December 6, 2013 at 8:14 pm

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

    Reply
  23. Anna (Hidden Ponies) says

    December 11, 2013 at 6:54 pm

    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 :)

    Reply
  24. Lily @ Life, Love, and Cupcakes says

    December 13, 2013 at 10:59 am

    These sound SO good!

    Reply
  25. Francesca says

    December 22, 2013 at 12:07 pm

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

    Reply
  26. Jan says

    December 9, 2014 at 12:58 am

    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!

    Reply
  27. nataliya says

    December 9, 2014 at 8:51 pm

    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!

    Reply
  28. Thea says

    November 18, 2020 at 6:22 pm

    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?

    Reply

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