White Chocolate Gingerbread Blondies
It’s getting to be that time of year…my colleague recently stood in my office gazing out the window at the changing leaves and asked me, “Doesn’t it just make you want to bake gingerbread everything?” It suuuuuure does.
When I decided to make these I figured they’d be tasty, but I had no idea how eyes-bugging-out-your-head good they really are. They’re like snuggling up in a fuzzy, warm blanket on a super comfy couch covered in caramel sauce good. But they don’t have caramel sauce. And that would be kind of sticky on a couch anyways.
If you’re an ooey-gooey-chewy fan like me, and you love gingerbread flavors and baking incredibly easy show-stoppery items, look no further.
Adapted from Martha Stewart
MAKES 16, 20, or 24 blondies, cut-size dependent
2.75c + 1 tablespoon all purpose flour (337g)
1.25 teaspoons salt
1 teaspoon baking soda
2 sticks butter
1.25 teaspoons cinnamon
1.25 teaspoons ginger
1/4 teaspoon cloves (ground)
1.25 cups packed light brown sugar (265g)
1/2 cup + 2 tablespoons (125g) granulated sugar
2 eggs + 1 egg yolk
1 teaspoon vanilla
1/3 cup unsulfured molasses
9 ounces chopped white chocolate or white chocolate chips (1.5 cups)
raw/turbinado sugar (optional)
9x13 glass dish
Preheat oven to 350 degrees. Line a 9x13 glass dish with aluminum foil and spray with baking spray (or grease with butter or shortening).
Whisk in a small bowl 337g flour, 1.25tsp salt, and 1tsp baking soda. Set
Cream in your stand mixer 2 sticks of butter, 1.25tsp cinnamon, 1.25tsp ginger, and 1/4tsp cloves, until well combined, stopping once to scrape down the sides/bottom and remix.
Add 265g light brown sugar and 125g granulated sugar, and mix on medium-high 2-3 minutes.
Add 2 eggs and 1 egg yolk one a time, mixing on medium until just combined in between.
Add 1tsp vanilla and 1/3c molasses - mix on medium until combined.
Add your dry ingredients and mix on low, then medium until you just barely don’t see any trace of flour - 30-60 seconds.
Add 9oz white chocolate and mix until evenly distributed - about 15 seconds. Don’t overmix!
Spread the batter evenly in the 9x13 pan, using an offset spatula or back of a spoon to smooth it even. Sprinkle the top with turbinado sugar (optional).
Bake 35-40 minutes until the center is just barely jiggly - you don’t want a lot of jiggle, but overbaked blondies are no fun either! They’ll finish baking through a little as they cool. Start checking them at 30 minutes and give them 2-3 minutes more at a time until they’re done. It’s okay if they take closer to 40 minutes - it may be that your oven runs cool (get an oven thermometer to check!)
Let them cool fully before cutting into squares of your desired size. If you want to store them for future eating, don't cut them but wrap the block in two layers of heavy duty aluminum foil and freeze them for months! They'll be good as long as they aren't freezer burnt. You can also cut them into squares and store them in the freezer in a freezer ziploc, for easy one-at-a-time defrosting.