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
Preparing the Blondie Batter
Start off this recipe by preheating your oven to 350 degrees Fahrenheit and lining your 8×8 inch metal baking pan with parchment paper (leaving an overhang on either side).
Next, place your flour, baking powder, ginger, cinnamon, allspice, and salt into a medium-sized bowl, whisking everything together.
In another large bowl, whisk your egg until it is lightly beaten before adding the melted butter, dark brown sugar, molasses, and vanilla extract.
Stir together until smooth.
Use a rubber spatula to add the dry ingredients into the wet ingredients and fold until there are only a few streaks of flour remaining.
Finally, fold in the white chocolate chunks until just combined.
Your batter will be thick; do not overmix.
Bake and Cool
Pour the batter into your prepared baking pan and use your spatula to spread the batter evenly in the pan.
Bake for about 20-25 minutes; the edges should be set and will have a slight puff to them, but the center will still be soft.
A toothpick inserted into the middle will have moist crumbs, not wet batter, attached to it.
Let the blondies cool completely in the pan on a wire rack.
The consistency will be very fudgy, and they will fall apart easily if you remove them while warm.
Once completely cool, grab onto the parchment paper handles to lift the blondies out of the pan.
Place them 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.
