Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon kosher salt
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup packed dark brown sugar
- 1/4 cup molasses
- 4 ounces white chocolate, chopped into chunks
Make the Blondie Batter
Preheat your oven to 350F. Line an 8×8 inch metal baking pan with parchment paper, leaving an overhang on two sides to use as handles.
In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, allspice, and salt.
In a separate large bowl, whisk the egg until it is lightly beaten. Then, whisk in the melted butter, dark brown sugar, molasses, and vanilla extract until the mixture is smooth.
Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold everything together until there are just a few streaks of flour remaining.
Add the chopped white chocolate and fold until just combined. The batter will be thick. Do not overmix it.
Bake and Cool
Pour the batter into the prepared pan and spread it into an even layer using your spatula.
Bake for ~20-25 minutes. The edges should be set and slightly puffed, but the center should still be soft. A toothpick inserted into the center will come out with moist crumbs attached, not wet batter.
Let the blondies cool completely in the pan on a wire rack. They are very fudgy and will fall apart if you try to remove them while warm.
Once completely cool, use the parchment handles to lift the blondies out of the pan. Place on a cutting board, slice into squares, and serve.
Gingerbread Blondies
Ingredients
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon kosher salt
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 cup unsalted butter 1 stick, melted
- 3/4 cup packed dark brown sugar
- 1/4 cup molasses
- 4 ounces white chocolate chopped into chunks
Gingerbread Blondies
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon kosher salt
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 cup unsalted butter 1 stick, melted
- 3/4 cup packed dark brown sugar
- 1/4 cup molasses
- 4 ounces white chocolate chopped into chunks
Instructions
- Line 8×8 metal pan with parchment, leaving overhang. Preheat oven to 350F.
- Whisk flour, baking powder, ginger, cinnamon, allspice, and salt in medium bowl.
- Beat egg in large bowl, then whisk in melted butter, dark brown sugar, molasses, and vanilla until smooth.
- Fold dry ingredients into wet mixture until nearly combined.
- Fold in white chocolate chunks until just mixed.
- Spread batter evenly in prepared pan.
- Bake 20-25 minutes until edges are set but center is soft. Toothpick should show moist crumbs.
- Cool completely in pan on wire rack.
- Lift using parchment, transfer to board, and slice into squares.
