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Gingerbread Spice & White Chocolate Blondies
Prep: 20 minutes
Cook: 30 minutes
Servings: 16 squares
A New Holiday Classic Is Born
Forget everything you think you know about gingerbread. We're taking those beloved, nostalgic spices and swirling them into the fudgiest, most decadent blondie you've ever tasted. The molasses provides a deep, rich flavor while white chocolate adds pockets of creamy sweetness. It's the perfect marriage of old-fashioned comfort and modern indulgence.
Materials
- 3/4 cup (170g) unsalted butter, melted
- 1 1/2 cups (300g) packed brown sugar
- 2 large eggs, at room temperature
- 1/4 cup (85g) unsulphured molasses
- 1 teaspoon vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (170g) white chocolate chips
Preparation
- First things first, let's get that oven preheating to 350°F (175°C). You'll want to line an 8x8 inch baking pan with parchment paper, leaving a little overhang on the sides. This clever trick will make lifting the blondies out later a breeze!
- In a large bowl, we're going to create our rich, caramelly base. Whisk together the melted butter and brown sugar until they're fully combined and smooth. It should look like liquid sunshine.
- Now, crack in your eggs one at a time, followed by the molasses and vanilla extract. Whisk vigorously after each addition until the mixture is glossy and light. This step incorporates air, which is key to a great texture.
- In a separate bowl, it's time for the spices to mingle. Whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Giving them a good mix now ensures that every single bite will be perfectly spiced.
- Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix here; we're looking for a 'just combined' consistency to keep our blondies tender. Finally, stir in those beautiful white chocolate chips, saving a few to sprinkle on top if you like.
Cooking
- Pour your wonderfully fragrant batter into the prepared pan and spread it into an even layer with your spatula. If you saved some white chocolate chips, now is their time to shine – sprinkle them over the top.
- Pop the pan into your preheated oven and bake for 28-32 minutes. The magic moment is when the edges are set and golden brown, but the center still has a slight wobble. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. This is the secret to a perfectly gooey blondie!
- Once baked, place the pan on a wire rack and let the blondies cool completely in the pan. I know it's tempting, but this step is crucial! It allows them to set properly, ensuring clean slices and that signature chewy texture.
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