Gingerbread White Chocolate Blondies
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
- 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
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (255 grams) white chocolate chips
- Flaky sea salt, for finishing, if desired
Directions
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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.
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In a small bowl, whisk together the flour, baking soda, salt and spices.
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In a small saucepan set over medium heat, or in a microwave safe bowl, 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, vanilla, and whisk until combined. Stir in flour mixture with a rubber spatula. Stir in white chocolate chips.
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Spread batter evenly into prepared pan and bake until solidified at the edges, about 25 minutes. Sprinkle with flaky sea salt if desired. Let cool completely before cutting into 2-inch squares. Store in an airtight container at room temperature for up to 1 week.