White Chocolate Gingerbread Blondies
Calling all Christmas cookie platters—make some room for these white chocolate gingerbread blondies!
I’m not exactly sure why gingerbread is relegated to the holiday season, but it sure isn’t Christmas without some form of a gingerbread dessert. Whether it’s gingerbread man cookies or a gingerbread latte or, in this case, a pan of gingerbread blondies, the traditional spices just warm you up and make you want to sit by the fire and drink something hot while you watch old movies.
These blondies have all the characteristics of a brownie just without the dark chocolate. They are moist, sweet, chewy, and utterly delectable, while the white chocolate in both the blondie itself and as a delicious drizzle puts them over the top.
To save time, you can bake and freeze these blondies to free you up for other things you need to make fresh for the holidays. Enjoy…
White Chocolate Gingerbread Blondies
Ingredients
- 2 3/4 cups plus 1 tbl. flour
- 1 1/4 tsp. baking soda
- 1 1/4 tsp. salt
- 1 1/4 tsp. ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp. ground cloves
- 2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
- 1 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, plus 1 large egg yolk, at room temperature
- 1 1/4 tsp. pure vanilla extract
- 1/3 cup unsulfured molasses
- 12 oz. white chocolate, coarsely chopped plus 4 oz. finely chopped (preferably Ghirardelli)*
- 1 tsp. coconut oil
*I was out of white chocolate bars, so I used white chocolate chips. I do think using the chopped up white chocolate bars will make for a better presentation.
Directions for the Blondies
Preheat oven to 350° F. Line a 13×9-inch baking pan with parchment paper.
In a medium bowl, whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together; set aside.
Beat the butter and sugars together in a large bowl until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Add the vanilla and molasses and quickly beat until incorporated. Stir in the dry ingredients with the mixer on low until they are just incorporated. Add the white chocolate to the bowl and stir very briefly until the chocolate is just mixed in.
The dough will be thick, resembling a sticky cookie dough. Transfer the dough to the prepared pan, smoothing out the top with an offset spatula or lightly pressing the dough into the pan with damp hands.
Bake for 33 to 35 minutes, until the center is set and a toothpick comes out clean when inserted into the middle of the blondies. Transfer the pan to a wire rack to cool completely before lifting the blondies out with the parchment paper and cut into long bars or squares.
To make the white chocolate drizzle: Melt the coconut oil in a small saucepan over medium heat. Whisk in the white chocolate until completely melted and combined.
Remove from the heat and drizzle the chocolate over the blondies.
Chill for 1 hour or freeze for 20 minutes to allow the chocolate to set. Serve at room temperature. Store in an airtight container for up to 5 days at room temperature.
Source: A recipe from Smells Like Home