Tessa’s Recipe Rundown
Taste: Perfect balance of spicy and sweet. The addition of white chocolate is dreamy.
Texture: Chewy, soft, melty (from the chocolate), and all-around wonderful.
Ease: Very easy.
Pros: Perfect treat for this time of year. Makes your house smell glorious. They stay good for a long time.
Cons: None.
Would I make this again? Yes.
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These Gingerbread White Chocolate Blondies pack all the most quintessential Christmas flavors into one chewy, flavorful, easy bake!
If you take a look at these blondies you might actually think they’re brownies.
They’re nearly as dark as brownies! But instead of cocoa, they’re loaded with warm and comforting gingerbread flavors.
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Truly, there’s almost nothing that smells as heavenly as these blondies while baking. In fact, the day we shot the photos for these blondies, we were prepping multiple other ingredients. I forgot the blondies were in the oven and exclaimed, “What smells SO good?”
Then I remembered it was the blondies and got that much more excited to eat one.
Haley from team HTH said her husband raved over these blondies when she took some home to him. He said they were one of the BEST things he’s ever eaten!
This may become your new favorite Christmas dessert. These blondies are easy to make, super flavorful, and ridiculously chewy. What more could you want?!
How to Make Gingerbread White Chocolate Blondies
What Makes These Blondies so Dark?!
These Gingerbread White Chocolate Blondies basically look like brownies. That’s thanks to the molasses in the batter as well as the spices. But there’s actually no cocoa powder or melted chocolate mixed into the batter.
What Kind of Molasses Should I Use?
It wouldn’t be gingerbread anything without molasses as a key ingredient. Unfortunately, there aren’t any substitutes that provide the same flavor and texture. Be sure to use unsulphured molasses and not blackstrap molasses, which is extremely bitter. You can find molasses at the grocery store next to the other sweeteners and baking ingredients.
The Spices in Gingerbread White Chocolate Blondies
Check your spices to ensure they’re not expired. Even if they’re not expired, give them a sniff and make sure they’re still very aromatic. Older spices carry less flavor; fresh spices will carry a LOT more flavor. So, just be aware of that and feel free to adjust the spice levels accordingly.
Why I Always Use a *Metal* Baking Pan for Blondies (Not Glass!)
- To make sure the blondies cook completely and hold their shape while remaining soft and a little gooey, I highly recommend using a quality metal baking pan, like this one.
- Avoid glass or ceramic pans as those materials take longer to heat up and cook. This often leads to the center being undercooked by the time the edges start to dry out.
- If you must use glass or ceramic, drop the baking temperature by about 15°F and increase the baking time by 5-10 minutes.
Can I Halve This Recipe?
Yes, though there are some tricky measurements to halve. For the eggs, simply cut it to 1 egg plus 1 egg yolk. For the molasses, use 2 tablespoons plus 2 teaspoons. Bake in an 8 by 8-inch metal baking pan for about 20 to 25 minutes.
How to Tell When Gingerbread Blondies are Done Baking
- These blondies take just about 27 minutes to bake.
- They’re done when the crust is very slightly jiggly and shiny on top, and the edges look solidified.
- You want to be careful not to overcook these and dry them out. The residual heat will continue to cook the blondies so even if they seem just slightly underdone in the center, go ahead and remove them from the oven. They’ll also solidify more as they cool.
- It is normal if the center of your blondies sink slightly after cooling.
How to Store Gingerbread White Chocolate Blondies
Store Gingerbread White Chocolate Blondies in an airtight container at room temperature for up to 1 week.
Can I Freeze Gingerbread White Chocolate Blondies?
You can also freeze Gingerbread White Chocolate Blondies (whole or sliced) for up to 3 months in an airtight container. Thaw to room temperature and rewarm in the microwave if desired. I also like to chop these blondies up into small pieces, freeze them in a zip top bag, and stir them into ice cream.
More Christmas Dessert Recipes:
P.S. Check out ALL my Christmas desserts HERE!
Gingerbread White Chocolate Blondies
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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
- 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
- 1 1/2 cups (255 grams) white chocolate chips
- Flaky sea salt, for finishing, if desired
Instructions
- Preheat oven to 350°F. Line a 9 by 13-inch metal baking pan with parchment paper, leaving an overhang. If you must use glass or ceramic, drop the baking temperature by about 15°F and increase the baking time by 5-10 minutes.
- In a small bowl, whisk together the flour, baking soda, salt and spices. Set aside.
- In a small saucepan set over medium heat, or in a microwave-safe bowl in the microwave, heat the butter until melted. Add the brown sugar, granulated sugar, and molasses and whisk well until combined. Let cool slightly, then add eggs, yolk, and vanilla, whisking until combined. Stir in flour mixture with a rubber spatula until just combined. Do not overmix. Stir in white chocolate chips.
- Spread batter evenly into prepared pan and bake until the edges are solidified and the center is very slightly jiggly, about 27 minutes. Sprinkle with flaky sea salt if desired. Let cool completely before cutting into 2-inch squares. It is normal for the center to sink slightly while cooling. Store in an airtight container at room temperature for up to 1 week.
This post was originally published in 2011 and updated in 2021 with recipe improvements and new photos. Photos by Joanie Simon | The Bite Shot.
This is seriously one of the best recipes I’ve ever made. I doubled the recipe and used a 12×18 pan, so they’re a little thicker, which I like. I also just sprinkled regular chocolate chips on top, rather than white. (Although I’ve made them with white too, and they are excellent.)
I made this but didnt have the molasses, I ended up using maple syrup as a substitute!
I also couldn’t find ground ginger but despite not using some of the right ingredients, it came out very well!
I’m confused by the pan size. The recipe calls for 9 x 13, but says it only makes 12 pieces. Does the recipe need to be doubled for 9 x 13?
Hi Mary! Yes, that is correct. These blondies are deliciously rich and not super thick (as you can see in the photos), so bake as directed in a 9×13-inch pan. Feel free to slice them smaller to get more slices from the batch, if you prefer. Happy baking!
I made them three days ago and they’ve gotten better every day. I made them as written and just used rounded teaspoons of ginger and cinnamon because I love those flavors. And I didn’t have white chocolate chips, but cut up Lindt white chocolate bars into 1/2″ pieces instead.
The salt on top (I used Maldon) was an inspired addition.
I do have a question. The blondies in the middle are not very tall. Have you ever increased the recipe by 1/2 or 1/3 and if so, how did they come out?
Thanks so much for this fantastic recipe!
I doubled the recipe and used a 12×18, they came out thicker, which I liked a lot.
These are phenomenal and so easy to make! One of my favorite holiday recipes!
These turned out incredible with the perfect chewy brownie texture but flavor of gingerbread!
I skipped the white chocolate chips and instead topped them with cream cheese frosting, which works perfectly with the sunken middle. I also added allspice and some fresh grated nutmeg to round out the spice mixture.
Definitely will be making them again.
The flavour is delicious but I found them cloyingly sweet even with cutting back the brown sugar to 1 cup, and they seemed a bit greasy so I might cut back the butter next time. Also I tried them after cooking for 27 minutes and they were not nearly done so I ended up cooking them 20 minutes longer. Btw I doubled the recipe and used a 9 x 13″ pan.
Reducing sugar (or butter) in any recipe can drastically alter the results, including the bake time. You can learn more about the importance of sugar in baking in this article here. I’m sorry to hear you experienced issues, but I’d love for you to try the recipe again as written to see if it makes a difference. Good luck, let us know how it goes if you give it another try!
The problem might be that you doubled the recipe. The original recipe calls for a 9×13 pan.