Gingerbread Blondies with White Chocolate | www.floatingkitchen.net

Gingerbread Blondies with White Chocolate

This post was originally published here on December 21, 2013. I’ve since updated the photographs and text. I hope these spiced blondies become part of your Holiday baking routine for many years to come!

These Gingerbread Blondies with White Chocolate are one of the most requested baked goods from my family and friends around the Holidays. And it’s a request that I’m more than happy to fill. Because these blondies are super simple to make. There is no rolling, cutting or fancy decorating skills required for these festive treats! And one recipe makes a whole 9 X 13-inch tray, so there is always plenty to share.

I’ve been making these Gingerbread Blondies with White Chocolate for about 10 years now. They are generously spiced with all the traditional gingerbread flavors, including, molasses, vanilla, cinnamon, ginger, cloves and nutmeg (your kitchen will smell amazing!). And they bake up thick and chewy. They are so satisfying to bite into!

Oh and they stay fresh and moist for up to a whole week, which makes them ideal for cookies swaps, Holiday parties and gifting.

Gingerbread Blondies with White Chocolate | www.floatingkitchen.net

Note that the batter will be very thick. That’s ok! You did it right! Just take your time spreading it out into your prepared baking pan and all with be fine. I find an offset spatula coated with a bit of non-stick cooking spray is the best tool for this job. Also, resist the urge the rush the cooling process. I know it’s hard because they smell SO GOOD! But you’ll have a much easier time removing and slicing the blondies once they are completely cooled. I often bake them the night before I’m going to serve them, leave them in their baking pan overnight, then finish them the next day.

Cheers,

Liz

Gingerbread Blondies with White Chocolate

Gingerbread Blondies with White Chocolate

At a Glance:
Yield: Makes one 9 X 13-inch pan
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

For the Blondies:

  • 2 3/4 cups all-purpose 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
  • 1/8 tsp. ground nutmeg
  • 1 1/4 cups (20 tablespoons) unsalted butter, softened at room temperature
  • 1 1/4 cups packed brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1 1/4 tsp. vanilla extract
  • 1/3 cup molasses
  • 1 1/2 cups white chocolate, roughly chopped

For the White Chocolate Drizzle:

  • 1/3 cup white chocolate, roughly chopped
  • 1 tsp. vegetable or coconut oil

Instructions

  1. Pre-heat your oven to 350 degrees. Lightly coat a 9 X 13-inch baking pan with non-stick cooking spray. Then line the baking pan with parchment paper, leaving about an inch overhanging on the sides. Lightly coat the parchment paper with non-stick cooking spray and set aside.
  2. In a medium bowl, combine the flour and the next six ingredients (through the nutmeg). Set aside.
  3. In the bowl of your stand mixer with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until the mixture is light and creamy, about 3-4 minutes. Stop to scrape down the sides and bottom of the bowl. Add the eggs and the egg yolk one at a time, beating after each addition. Then add the vanilla extract and molasses and mix on medium speed until everything is well combined. Stop to scrape down the sides and bottom of the bowl.
  4. With your stand mixer on low speed, slowly add in the dry ingredients, about one third at a time, beating until the batter is just combined and no more white streaks remain. Stir in the white chocolate. The batter will be very thick.
  5. Spoon the batter into your prepared baking pan and spread it out into an even layer. I like to use an offset spatula coated with non-stick cooking spray for this job. Transfer the baking pan to your pre-heated oven and bake for 30-35 minutes, or until a toothpick inserted into the middle comes out mostly clean. Remove from the oven and allow the blondies to cool completely in their pan.
  6. Once completely cooled, use the overhanging parchment paper to lift the blondies from their pan. Transfer to a cutting board and slice into rectangles or squares.
  7. Melt the remaining white chocolate with the oil, either in your microwave or in a double boiler, stirring frequently until smooth. Then drizzle it over the tops of the blondies.
  8. These blondies can be stored in an air-tight container at room temperature for 6-7 days.

Notes

Recipe slightly adapted from Martha Stewart’s Cookies.

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20 comments on “Gingerbread Blondies with White Chocolate”

  1. I make these every year – inspired by Molly Gilbert who also uses MS’s recipe! I changed some of the proportions and really like it better – I use 2 t diamond crystal kosher salt, and only 1 cup of butter. I use an offset spatula to spread the batter so I don’t waste the parchment. I love your addition of the white chocolate topping!

    • Glad you love the recipe, Sally! I never seem to have good luck with the offset spatula, so I do the parchment paper trick. Makes it really even/flat on top!

  2. OH YUM!!! I love that drizzled glaze!!

  3. I need the whole pan!

  4. Yum! That drizzle on top looks so good!

  5. Oh my Gah! These are sooo good, Liz! That white chocolate on top is perfect for tying all the molasses goodness together! And they last for a whole week? FTW!! I mean, we still need noms after Christmas right? I was carefully piping cookies this weekend when I discovered… I don’t have time for this shit! LOL!! So I threw in the towel and dusted those cookies with powder sugar and they look spectacular! I gotta put these blondies on my list! xo

    • Oh yeah the powdered sugar trick is one I do often as well. And hey, looks just like snow so I think that’s perfect for this time of year! 🙂

  6. That white chocolate drizzle is AMAZING!

  7. These look INSANELY delicious for the holidays!!

  8. These look wonderful – unicorn, santa, elf, and ME approved! Thanks for sharing!

  9. Yum! That drizzle on top looks so good!

  10. I make these every year!  They are so so good.  This year I brought some to work.  One of my friends on the night shift asked “ what was that little square of joy I ate last night?”  Perfect description!  Little squares of joy! 

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