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.
Loved this! I undercooked them a tiny bit but I always prefer a soft blondie, and they were perfect after being in the fridge a bit. They are delicious!
Yum! These blondies are so good. I’m not really a gingerbread lover but the taste and texture is just right.
So amazing!
Great holiday treat! And my house smelled amazing!
soooo moreish!
This recipe was super easy and smelled so delicious during baking that I had to eat one as soon as they had cooled enough to cut! They are delicious although I find them a little bit strong so I can only eat a little at a time! I made a batch and used them to set up a fancy hot chocolate making station for my kids, which they loved!
A real treat — rich and chewy and lovely for the holidays. Oh, and it’s definitely worth it to keep a handful (or more…) of extra white chocolate chips aside to place atop your blondies before putting them in the oven!
These are so delicious and easy to make coming from a non-baker!
Yay! I’m so glad you enjoyed these blondies so much, Melissa!! 🙂
These are excellent!
OMG these are amazing!! All the flavor of gingerbread and all the softness and fudgyness of brownies And the flaky (course) salt was the cherry on top!
This just came out of the oven and it smells heavenly and tastes even better!!
Looks like a brownie and tastes like gingerbread but better.
Since I’m in Europe I cut 20g of butter to compensate the high fat content, which seems to be perfect.
I also couldn’t find white chocolate chips, so I added chopped white chocolate in addition to the few US chips I still had.
I used a springform, so I don’t have to use glass and it turned out a bit higher than in the recipe pictures and an even higher edge. So maybe I’ll try glass the next time after all with the recommended adjustments.
Loved these. Easy recipe and great for the holidays.