Gingerbread White Chocolate Blondies Recipe
Introduction
Gingerbread White Chocolate Blondies combine warm spices and rich molasses with the creamy sweetness of white chocolate chips. These chewy, flavorful bars are perfect for cozy gatherings or holiday treats.
Ingredients
- 2 cups (254 grams) all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons fine sea salt
- 1 1/4 teaspoons ground ginger
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 2 sticks (227 grams) unsalted butter
- 1 1/4 cups (250 grams) packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (112 grams) unsulfured molasses
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (255 grams) white chocolate chips
- Flaky sea salt, for finishing (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 9 by 13-inch metal baking pan with parchment paper, leaving an overhang for easy removal. If using glass or ceramic, reduce the oven temperature by 15°F and increase baking time by 5 to 10 minutes.
- Step 2: In a small bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves. Set this dry mixture aside.
- Step 3: Melt the butter in a small saucepan over medium heat or in a microwave-safe bowl. Stir in the brown sugar, granulated sugar, and molasses until well combined. Allow the mixture to cool slightly.
- Step 4: Whisk in the eggs, egg yolk, and vanilla extract until the batter is smooth. Gently fold in the flour mixture with a rubber spatula just until combined—do not overmix. Then fold in the white chocolate chips.
- Step 5: Spread the batter evenly in the prepared pan. Bake for about 27 minutes, until the edges are set and the center is slightly jiggly. If desired, sprinkle flaky sea salt over the top while still warm.
- Step 6: Let the blondies cool completely in the pan before using the parchment overhang to lift them out. Cut into 2-inch squares and serve.
Tips & Variations
- For a deeper ginger flavor, add an extra 1/4 teaspoon of ground ginger.
- Substitute dark chocolate chips for white chocolate for a richer contrast with the spices.
- Ensure eggs are at room temperature to help the batter mix smoothly and evenly.
- If you like a bit of crunch, sprinkle chopped nuts such as pecans or walnuts over the batter before baking.
- Using parchment paper with an overhang makes removing the blondies from the pan much easier.
Storage
Store the cooled blondies in an airtight container at room temperature for up to one week. For longer storage, freeze the uncut blondies wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, thaw at room temperature and warm slightly in the microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use glass or ceramic pans instead of metal?
Yes, but lower the oven temperature by 15°F and increase the baking time by 5 to 10 minutes to prevent overbaking.
Why do the center blondies sink after baking?
This is normal due to the moist, rich batter. Allowing them to cool completely helps them set and improves texture without drying out.
PrintGingerbread White Chocolate Blondies Recipe
These Gingerbread White Chocolate Blondies combine warm, festive spices with rich white chocolate for a delightful holiday treat. Soft and chewy with a hint of molasses and topped with an optional sprinkle of flaky sea salt, these blondies are perfect for cozy gatherings or gifting during the season.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 42 minutes
- Yield: 24 2-inch squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups (254 grams) all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons fine sea salt
- 1 1/4 teaspoons ground ginger
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 sticks (227 grams) unsalted butter
- 1 1/4 cups (250 grams) packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (112 grams) unsulfured molasses
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Add-ins and Garnish
- 1 1/2 cups (255 grams) white chocolate chips
- Flaky sea salt, for finishing (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 by 13-inch metal baking pan with parchment paper, ensuring you leave an overhang on the sides for easy removal. If you’re using glass or ceramic pans instead, reduce the oven temperature by about 15°F and increase baking time by 5 to 10 minutes to prevent over-browning.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground ginger, ground cinnamon, and ground cloves until evenly combined. Set aside for later.
- Melt Butter and Combine Wet Ingredients: Heat the unsalted butter in a small saucepan over medium heat or melt it in a microwave-safe bowl in the microwave. Once melted, whisk in the light brown sugar, granulated sugar, and molasses until the mixture is smooth and well combined. Allow this mixture to cool slightly to avoid scrambling the eggs in the next step.
- Add Eggs and Vanilla: Into the slightly cooled butter mixture, whisk in the two large eggs, one egg yolk, and pure vanilla extract. Whisk until fully incorporated and smooth.
- Combine Wet and Dry Mixtures: Using a rubber spatula, gently fold the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to ensure tender blondies.
- Fold in White Chocolate Chips: Stir in the white chocolate chips evenly throughout the batter.
- Spread Batter and Bake: Evenly spread the blondie batter into your prepared baking pan. Bake in the preheated oven for approximately 27 minutes, or until the edges are set and solidified and the center remains just slightly jiggly. This will ensure a moist and chewy center.
- Cool and Garnish: Remove from oven and, if desired, sprinkle with flaky sea salt to add a subtle contrast to the sweetness. Allow the blondies to cool completely in the pan; note that the center may sink slightly during cooling, which is normal.
- Serve and Store: Once cooled, cut into 2-inch squares. Store the blondies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- If using glass or ceramic pans, reduce oven temperature by 15°F and increase baking time by 5-10 minutes.
- Make sure the butter mixture is not too hot before adding eggs to prevent curdling.
- Do not overmix batter to keep blondies tender.
- Flaky sea salt is optional but adds a delicious salty-sweet flavor contrast.
- Blondies are best stored in an airtight container at room temperature and consumed within a week for optimal freshness.
Keywords: gingerbread blondies, white chocolate blondies, holiday dessert, spiced blondies, molasses blondies, festive treats
