WHITE CHOCOLATE CHIP GINGERBREAD BLONDIES

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White Chocolate Chip Gingerbread Blondies image

Moist, tender, boldly spiced one-bowl blondies both studded and drizzled with sweet white chocolate. Happy Holidays (or any day) indeed!

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 11

1/2 cup 1 stick unsalted butter
1 cup dark brown sugar
1/4 cup dark molasses (not blackstrap)
1 large egg
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup + 1/2 cup white chocolate chips (divided)

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Butter an 8"x8" baking dish or coat with non-stick cooking spray.
  • Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments until melted. Remove from microwave and whisk in the brown sugar and molasses, then add the egg, ginger, nutmeg, cloves, and salt. Mix well.
  • Sift the flour and baking soda over the wet ingredients. Stir just until combined. Stir in 1 cup white chocolate chips.
  • Pour batter into baking dish. Using an offset spatula or your fingers, press and spread the batter evenly into the pan. The batter will be very stiff.
  • Bake for 30-35 minutes, until dark golden brown, set in the middle, and the edges appear dry.
  • Remove from oven and allow to cool for 60 minutes. They will sink a bit as they cool.
  • Before cutting, drizzle with more white chocolate. Place 1/2 cup white chocolate chips into a microwave-safe bowl. Microwave at 50% power in 15-second increments, stirring after every 15 second zap, just until chips are melted, about 1 minute. If the chocolate seizes, stir in a 1/2 teaspoon or so of coconut oil or vegetable oil to help loosen it up and get it to a drizzle-able consistency. Use a spoon to drizzle the white chocolate over the blondies in the pan. Allow white chocolate to harden, 30 minutes to 1 hour.
  • Cut into squares and serve.
  • Blondies keep for several days at room temperature in an airtight container or zipper bag. They freeze amazingly, too! To freeze, cool completely on a wire rack. Place in a single layer in airtight plastic containers or large freezer bag and transfer to the freezer. To thaw, return to room temperature; they should thaw within an hour or two.

Mudasir Ali ansari Mudasir ali
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I've never been a big fan of gingerbread, but these blondies changed my mind. They're so delicious!


John De Koker
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These blondies are the perfect combination of chewy and soft. I love the flavor of the gingerbread and the white chocolate chips.


Talha Arshad
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I'm not sure what I did wrong, but my blondies didn't turn out chewy at all. They were more like cookies.


Drimzkidd Official
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These blondies are a bit too sweet for my taste.


Laura Miller
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I've made these blondies several times and they always turn out perfectly. They're my go-to recipe for a quick and easy dessert.


Zubair Mahmud
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These blondies are so good, I could eat them every day!


Maule Tamang
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I'm allergic to nuts, so I substituted the white chocolate chips for dried cranberries. They turned out great!


Lugo Mustafix
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I made these blondies for a potluck and they were a hit! Everyone loved them.


Tee Golden
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These blondies are the perfect holiday treat! They're festive and delicious.


ODION Ken
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I tried this recipe and the blondies came out a little dry. I think I might have overbaked them.


Kazibwe Leo
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These blondies were easy to make and turned out perfect. I'll definitely be making them again!


I-trip Hikaru
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I'm not a huge fan of gingerbread, but these blondies were surprisingly good. The white chocolate chips really balance out the gingerbread flavor.


Rita Puri
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These white chocolate chip gingerbread blondies are absolutely delicious! They're soft, chewy, and full of flavor. I love the combination of gingerbread and white chocolate chips.