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Gingerbread Blondies with White Chocolate Drizzle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 301 reviews
  • Author: Lisa
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 65 minutes
  • Yield: 9 squares 1x
  • Category: Dessert, Snack, Holiday Treat
  • Method: Baking
  • Cuisine: American

Description

This Gingerbread Blondies recipe combines the warm, festive flavors of gingerbread with the rich, fudgy texture of classic blondies. Enhanced with molasses, ground ginger, cinnamon, and nutmeg, these blondies can be beautifully decorated with melted white and dark chocolate as well as colorful festive sprinkles, making them perfect for holiday celebrations. The recipe includes detailed instructions for baking and decorating adorable gingerbread men and women with piped chocolate details.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, melted
  • ½ cup granulated sugar
  • 1 cup packed brown sugar
  • ¼ cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Decoration

  • ½ cup white chocolate chips and dark chocolate chips or bar (melted) – optional for decoration
  • Candy color (red and green)
  • Festive sprinkles (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease and line a 9×9 inch baking pan with parchment paper, allowing a slight overhang for easy removal of the blondies.
  2. Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
  3. Add Molasses, Egg, and Vanilla: Add the molasses, egg, and vanilla extract to the wet sugar mixture. Mix thoroughly until fully combined and smooth.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt until evenly mixed.
  5. Mix Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to keep the blondies tender and fudgy.
  6. Spread Batter and Bake: Spread the batter evenly into the prepared baking pan using an offset spatula. Tap the pan a few times on the counter to level the batter. Bake for 25-30 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Allow the blondies to cool completely in the pan.
  7. Melt Chocolate for Decoration: Once cooled, melt the white and/or dark chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
  8. Decorate Blondies: Drizzle or spread the melted white chocolate over the top of the blondies and add festive sprinkles or candy colors as desired. Allow chocolate to set before cutting.
  9. Cut and Serve: Once the chocolate has set, use a sharp knife to cut the blondies into squares. Serve and enjoy.
  10. Decorate Gingerbread Man: Using melted chocolate in white, brown, and red, fill piping bags or zip-top bags with a small corner cut out. Pipe brown eyes and a red smile. Add three white dots down the torso and decorate with sprinkles for buttons. Pipe white squiggles on arms and legs. Optionally add a white reflection on the pupils using a toothpick. Allow chocolate to set.
  11. Decorate Gingerbread Woman: Similar to the man, pipe brown eyes and red smile. Pipe two red dots down the torso and add sprinkles for buttons. Add a red frill at the bottom of the dress and a white chocolate dot with a snowflake sprinkle on the forehead. Finish with white squiggles on arms and legs and optional pupil reflections. Allow chocolate to set.

Notes

  • Storage: Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving to keep them soft.
  • Freezing: Wrap blondies tightly in plastic wrap and place in a freezer-safe container. They will keep fresh for up to 3 months in the freezer.
  • To avoid overmixing the batter, fold dry ingredients carefully to maintain a tender and fudgy texture.
  • Use parchment paper with overhang for easy removal from the pan without damaging the blondies.
  • Decorate blondies only after they have fully cooled to prevent chocolate from melting or running.
  • Use a sharp knife warmed with hot water and dried to cleanly cut blondies into squares for neat presentation.

Nutrition

  • Serving Size: 1 square (approx. 9 total pieces)
  • Calories: 280
  • Sugar: 20g
  • Sodium: 140mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://yumyy.com/gingerbread-blondies-with-white-chocolate-drizzle-recipe/