Gingerbread Blondies with White Chocolate
These Gingerbread Blondies are thick, soft, and packed with cozy holiday flavor. Made in one bowl with molasses, warm spices, and creamy white chocolate, they slice beautifully and taste like gingerbread cookies and fudgy brownies in one festive bar. Perfect for gifting, parties, and Christmas dessert trays!
Equipment
- 8*8 Square Baking Pan
- Stand or Hand Mixer
Ingredients
- ½ cup (113 grams) unsalted butter melted
- ¾ cup (165 grams) dark brown sugar packed
- 1 large egg at room temperature
- 2 tablespoons (30 ml) molasses
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup white chocolate chips divided
Instructions
- Preheat the oven to 350/170 degrees. Spray a 8*8 inch square pan with non stick baking spray and line it with parchment paper.
- In a medium mixing bowl whisk together all purpose flour, cinnamon, ginger, nutmeg and cloves, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat together the melted butter and dark brown sugar for 2-3 minutes until well combined.
- Beat in egg and vanilla until well combined, then on low speed blend in the molasses.
- Add the flour mixture and gently stir just until no specs of flour remain. Fold in ¾ cup of white chocolate chips.
- Spread batter evenly into the prepared pan and level using an offset spatula
- Bake for 22-25 minutes, or until the edges are set and the center looks slightly soft. Allow the blondies to cool in the pan for 15-20 minutes. Remove from the pan and let them cool on a wire rack completely.
- Cool completely then lift bars from pan using parchment. If desired, melt the remaining ¼ cup of white chocolate in the microwave in 20 second intervals and drizzle over the blondies.Drizzle the cooled blondies with white chocolate and slice into squares.
Notes
- Measure flour correctly: Too much flour can make the blondies cakey. For best results, spoon and level or use a kitchen scale.
- Do not overbake: The center should look slightly soft when you pull the pan from the oven. The blondies will set as they cool.
- Cool completely before slicing: This helps the bars firm up and gives you cleaner, sharper cuts.
- Use good quality molasses: Unsulphured molasses provides the best classic gingerbread flavor.
- Fold in white chocolate gently: Overmixing at the end can make the blondies dense.
- Line the pan with parchment: This makes lifting and slicing much easier.
Nutritional Information
Calories: 192kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 141mgPotassium: 101mgFiber: 0.4gSugar: 19gVitamin A: 196IUVitamin C: 0.1mgCalcium: 50mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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