Gingerbread White Chocolate Blondies are chewy, soft, melty, and a perfect balance of spicy and sweet. Perfect easy treat for the holidays and ready in just 40 minutes!
Yield:
12 blondies
Prep Time:15minutes
Cook:27minutes
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. Appearance: That crinkly crust on top garnished with dots of white chocolate and sprinkles of flaky sea salt is enough to make your mouth water. 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.
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.
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 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.
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.
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.
How do you know when 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.
Can you 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 store Gingerbread White Chocolate Blondies:
Store in an airtight container at room temperature for up to 1 week.
Can you freeze blondies?
You can also freeze 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.
Gingerbread White Chocolate Blondies are chewy, soft, melty, and a perfect balance of spicy and sweet. Perfect easy treat for the holidays and ready in just 40 minutes!
Ingredients
2cups(254 grams) all-purpose flour
1 1/4teaspoonsbaking soda
1 1/4teaspoonsfine sea salt
1 1/4teaspoonsground ginger
1 1/4teaspoonsground cinnamon
1/4teaspoonground cloves
2sticks (227 grams) unsalted butter
1 1/4cups(250 grams) packed light brown sugar
1/2cup(100 grams) granulated sugar
1/3cup(112 grams) unsulfured molasses
2large eggs plus 1 egg yolk,at room temperature
2teaspoonspure vanilla extract
1 1/2cups(255 grams) white chocolate chips
Flaky sea salt, for finishing,if desired
Directions
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.
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.
Recipe Video
Course :
Dessert
Cuisine :
American
Keyword :
gingerbread blondies, gingerbread white chocolate blondies
This post was originally published in 2011 and updated in 2021 with recipe improvements and new photos. Photos by Joanie Simon | The Bite Shot.
December 2022 Baking Challenge
This recipe was our December 2022 pick for our monthly Baking Challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out everyone’s blondies:
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
Made a pan of this for New Year’s Eve last night and the house smelled so good! It was delicious and fudgy in the middle and chewy on the edges like a cookie! I loved the edges! I didn’t have ground cloves on hand, so I substituted with ground nutmeg and it turned out perfect! The flavor of the spices combined with the molasses was like a warm hug! Next time I’ll try it with a chopped Lindt white chocolate bar!
This was a great finish to a year of amazing recipes!! These are delicious and will be a big hit for our New Years day festivities!! Thank you so much Tessa and crew for a fantastic year of fun and challenges!!!
Second attempt at these blondies! I think I need to stick to brownies. I pulled it out of the oven and it was very jiggly still…while looking at it, it fell . All over the oven and the floor. Epic fail! I’m submitting it anyway because I made it. still snuck a taste… very good.
Kiersten @ Handle the Heat
— January 4, 2023 at 12:39 pm
Aw, I’m sorry these ended up on the floor, Lisa! I hope you give them another try sometime – they truly are so delicious! Let us know if you have any questions or need any help troubleshooting any issues – we’re always happy to help 🙂
I am not normally a gingerbread or White Chocolate person but this recipe was delicious! The bars are so moist and flavorful that they could convert the most staunch of gingerbread haters. I very much consider myself an amateur baker but the recipe was easy to follow and 27 minutes was the perfect amount of baking time in my oven!
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Made a pan of this for New Year’s Eve last night and the house smelled so good! It was delicious and fudgy in the middle and chewy on the edges like a cookie! I loved the edges! I didn’t have ground cloves on hand, so I substituted with ground nutmeg and it turned out perfect! The flavor of the spices combined with the molasses was like a warm hug! Next time I’ll try it with a chopped Lindt white chocolate bar!
These are really good! They are totally different in a great way! Thanks for a fun holiday recipe!
This was a great finish to a year of amazing recipes!! These are delicious and will be a big hit for our New Years day festivities!! Thank you so much Tessa and crew for a fantastic year of fun and challenges!!!
I followed the recipe step by step and it came out wonderfully! I think I have a new favorite holiday recipe to make each year!
Deliciously chewy and easy to make! I added a little nutmeg and allspice to the mix and they were soooo good! Definitely making these again.
These are so easy and so yummy!! Love the flavors! Makes me feel like Christmas!
These gingerbread blondies not only smell amazing but they taste incredible too. Thanks for another winning recipe Tessa!
Second attempt at these blondies! I think I need to stick to brownies. I pulled it out of the oven and it was very jiggly still…while looking at it, it fell . All over the oven and the floor. Epic fail! I’m submitting it anyway because I made it. still snuck a taste… very good.
Aw, I’m sorry these ended up on the floor, Lisa! I hope you give them another try sometime – they truly are so delicious! Let us know if you have any questions or need any help troubleshooting any issues – we’re always happy to help 🙂
These were delicious ! I’d never made a gingerbread bar before & they definitely didn’t disappoint 🙂
These are terrific
I am not normally a gingerbread or White Chocolate person but this recipe was delicious! The bars are so moist and flavorful that they could convert the most staunch of gingerbread haters. I very much consider myself an amateur baker but the recipe was easy to follow and 27 minutes was the perfect amount of baking time in my oven!
So amazing to hear that, Amanda! Thrilled you enjoyed these so much! 🙂
Easy to make! Chewy, delicate and even better days after making!