Description
Delightfully spiced gingerbread white chocolate blondies combine warm ginger, cinnamon, and cloves with rich molasses and sweet white chocolate chips. These luscious bars are perfectly chewy with a slightly soft center, topped optionally with flaky sea salt for an elevated flavor contrast.
Ingredients
Scale
Dry Ingredients
- 2 cups (254 grams) all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons fine sea salt
- 1 1/4 teaspoons ground ginger
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 sticks (227 grams) unsalted butter
- 1 1/4 cups (250 grams) packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (112 grams) unsulfured molasses
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- 1 1/2 cups (255 grams) white chocolate chips
- Flaky sea salt, for finishing, if desired
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 by 13-inch metal baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out after baking. If you are using a glass or ceramic pan instead, reduce the oven temperature by 15°F (to 335°F) and increase the baking time by 5 to 10 minutes to compensate.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground ginger, ground cinnamon, and ground cloves until evenly combined. Set this mixture aside for the moment.
- Melt Butter and Combine Sugars: In a small saucepan over medium heat, or using a microwave-safe bowl in the microwave, melt the unsalted butter completely. Once melted, add the light brown sugar, granulated sugar, and molasses to the butter. Whisk thoroughly until the sugars are well incorporated and the mixture is smooth.
- Add Eggs and Vanilla: Allow the butter and sugar mixture to cool slightly but remain warm. Then, whisk in the 2 large eggs plus 1 egg yolk and the pure vanilla extract until the batter is smooth and fully combined.
- Incorporate Dry Ingredients: Using a rubber spatula, gently fold the dry flour and spice mixture into the wet ingredients. Stir just until combined; avoid overmixing to ensure the blondies stay tender.
- Add White Chocolate Chips: Fold in the white chocolate chips evenly throughout the batter.
- Spread Batter and Bake: Pour the batter into your prepared baking pan, spreading it into an even layer. Bake in the preheated oven until the edges are set and the center is just slightly jiggly when gently shaken, approximately 27 minutes.
- Finish and Cool: If desired, sprinkle flaky sea salt on top of the warm blondies immediately after taking them out of the oven. Let the blondies cool completely in the pan before lifting out using the parchment overhang. The center may sink slightly as they cool, which is normal.
- Serve and Store: Once fully cooled, cut into 2-inch squares. Store leftover blondies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- Use metal pans for best baking results; a glass or ceramic pan requires temperature and time adjustments as noted.
- For a more intense gingerbread flavor, you may increase the ground ginger and cinnamon by 1/4 teaspoon each.
- Ensure eggs are at room temperature to help with better mixing and smoother batter.
- Do not overmix the batter after adding flour to prevent tough blondies.
- Flaky sea salt is optional but adds a lovely contrast to the sweetness of the blondies.
- Store blondies at room temperature; refrigeration can dry them out.
Nutrition
- Serving Size: 1 piece (approximately 2x2 inch square)
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
