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Gingerbread White Chocolate Blondies Recipe

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4.5 from 132 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in White Chocolate Chips: Stir in the white chocolate chips evenly throughout the batter.
  7. 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.
  8. 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.
  9. 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

Find it online: https://kitchenbyclara.com/gingerbread-white-chocolate-blondies-recipe/