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.
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!
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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.
Flour mix goes into a small bowl
Butter and eggs mixture goes in small saucepan
Both get mixed together… where? 😉
I think I’ll use a LARGE bowl to start!
And I think I’ll stir the butter/eggs inTO the flour, not the other way around.
LOL
Yummy! Tho i had to put them back in the oven 3 times to get past the “pudding” stage
This was a flavor that I don’t typically gravitate to but I’m so glad I chose to make them… they are awesome!
Yay! So happy to hear that, Steph!
Okay, first of all, these are AMAZING. My first time ever baking with molasses! Could I scale this up to make a sheet pan’s batch? Would it be double? I made the recipe in a quarter sheet pan and was pleased with the results, I just want to do more at one go!
Hi Jessica! I’m so glad that you enjoyed these blondies! You can definitely double this recipe (I believe that would be a 1/2 sheet pan), but any time you make a double or bigger batch, you run the risk of accidentally missing larger quantities of ingredients (eg adding 1 teaspoon of baking powder instead of 2 teaspoons, for example). Also, many mixer bowls won’t hold such a big batch of dough/batter. So, we typically recommend simply making the single batch twice, rather than doubling the batch. That being said, if you want to proceed and are confident you’ll add the correct quantities of each ingredient, go for it – just be careful to mix everything thoroughly and scrape the bowl down extra, to account for the large batch. I hope that helps! 🙂
Hi! can these be frozen?
Hi Denise! Yes! Tessa included freezing instructions in the pink tip box, above the recipe 🙂
They freeze really well! And I’m often too impatient for them to thaw out before eating! (But once thawed, yes, the taste and texture totally holds!)
I was pretty excited to try some blondies and these seemed like the best type to start with. They tasted so good I wanted to eat them for breakfast, but I controlled myself. They were perfectly tender and the flavor was amazing. Will definitely make again and again.
Yay!! So happy to hear that you loved these blondies so much, Tori! Tessa has created tons more delicious Blondie recipes on our site! I hope you continue to try out her recipes! Happy baking! 🙂
These are soooo good. White chocolate and gingerbread belong together
100% agree with you, so happy you loved them!
Hi there, amazing recipe! I can’t find where to add the salt, baking soda and vanilla. I’ve winged it for now, but would be great if you could add. Thanks!
Hi Amanda! So sorry about that, thanks for bringing this to our attention! I updated this recipe last week with those missing ingredients, but for some reason the edit didn’t save. I’ve corrected the recipe, please let me know if for any reason you don’t see those ingredients listed in the directions. So glad you enjoyed this recipe 🙂
So simple to make, yet so yummy, everyone loved them! I made this for a family gathering, even my sister who usually doesn’t like desserts took seconds and asked for more to take home!
Wow, that’s amazing! So happy to hear they were such a hit 🙂
These are delicious! My only comment is that my 9×13 metal pan isn’t very tall, so the blondies started to ooze over the edges. Not TOO badly – they still turned out marvelous, I just trimmed the edges off with a knife before cutting them. The little mishap was my own fault (or my inadequate pan), so that is why I still give the recipe 5 stars! YUMMY!
Oh no, sorry to hear that! We used a 9×13 USA Pan, which is just a little over 2 inches deep. Glad to hear they were still delicious!
I made these and took them to work with me today. I have gotten so many complements. Needless to say, none of them are going back home with me.
So happy to hear they were such a hit! Hopefully you were able to enjoy one yourself 🙂
Epic fail! I made these following the recipe. They were goo in the center and chewy and curled around the edges. I ended up throwing the whole pan out.
I’m sorry you experienced issues with your blondies, Diane! What type of pan did you use to bake them in? We don’t recommend using glass or ceramic pans as they heat very slowly, often leading to foods overcooking on the exterior while the interior is still underdone. The texture may also become more gummy. If using a glass or ceramic pan, you’ll want to drop the temperature by about 15°F and increase the baking time by 5-10 minutes. While this is included in the pink tip box above the recipe, I just updated the recipe’s directions to include that as well. I really hope you give this recipe another try so you can try them the way they’re meant to be!