White Chocolate Gingerbread Blondies

Each year I find it increasingly difficult to narrow down the enormous list of treats I add to all year long and this year was no different.  These white chocolate gingerbread blondies, however, have been near the top of my list for the past few years and they finally made the cut this year!  It’s hard to put “pen to paper” about how much I love these blondies, with their subtle gingerbready-ness (go with it), chewy texture, and white chocolate explosion – they are stellar little treats!  Actually, Kyle and I both loved them so much that I needed to make a second batch (which I froze most of for Christmas) because the first batch went so fast.  Sigh.  But, drizzled with extra white chocolate, how could these white chocolate gingerbread blondies possibly be bad?  Go on, make them now!

White Chocolate Gingerbread Blondies

White Chocolate Gingerbread Blondies

Prep Time: 1 hour, 25 minutes

Cook Time: 35 minutes

Total Time: 2 hours

Yield: about 3 dozen bars

White chocolate gingerbread blondies are the perfect addition to your holiday treats packages. With just enough gingerbread flavor and a ton of white chocolate you won't soon forget these chewy blondies!

Ingredients

  • 2 ¾ cups plus 1 tbsp all-purpose flour
  • 1 ¼ tsp baking soda
  • 1 ¼ tsp salt
  • 1 ¼ tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • 2 ½ sticks (1 ¼ cups) unsalted butter, at room temperature
  • 1 ¼ cups packed light-brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, plus 1 large egg yolk, at room temperature
  • 1 ¼ tsp pure vanilla extract
  • 1/3 cup unsulfured molasses
  • 12 oz white chocolate, coarsely chopped plus 4 oz finely chopped
  • 1 tsp coconut oil

Instructions

  1. To make the blondies: Preheat oven to 350° F. Line a 13x9-inch baking pan with parchment paper.
  2. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together; set aside.
  3. Beat the butter and sugars together in a large bowl until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Add the vanilla and molasses and quickly beat until incorporated. Stir in the dry ingredients with the mixer on low until they are just incorporated. Add the white chocolate to the bowl and stir very briefly until the chocolate is just mixed in.
  4. The dough will be thick, resembling a sticky cookie dough. Transfer the dough to the prepared pan, smoothing out the top with an offset spatula or lightly pressing the dough into the pan with damp hands (my preference).
  5. Bake for 33-35 minutes, until the center is set and a toothpick comes out clean when inserted into the middle of the blondies. Transfer the pan to a wire rack to cool completely before lifting the blondies out with the parchment paper and cut into long bars or squares.
  6. To make the white chocolate drizzle: Melt the coconut oil in a small saucepan over medium heat. Whisk in the white chocolate until completely melted and combined.
  7. Remove from the heat and drizzle the chocolate over the blondies. Chill for 1 hour or freeze for 20 minutes to allow the chocolate to set. Serve at room temperature. Store in an airtight container for up to 5 days at room temperature.

Source

adapted from Martha Stewart

http://www.smells-like-home.com/2014/12/white-chocolate-gingerbread-blondies/

White Chocolate Gingerbread Blondies

  • Prep Time: 25 active + 1hr to chill
  • Cook Time: 35min
  • Yield: about 3 dozen

Ingredients

2 ¾ cups plus 1 tbsp all-purpose flour
1 ¼ tsp baking soda
1 ¼ tsp salt
1 ¼ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
2 ½ sticks (1 ¼ cups) unsalted butter, at room temperature
1 ¼ cups packed light-brown sugar
½ cup granulated sugar
2 large eggs, plus 1 large egg yolk, at room temperature
1 ¼ tsp pure vanilla extract
1/3 cup unsulfured molasses
12 oz white chocolate, coarsely chopped plus 4 oz finely chopped
1 tsp coconut oil

Instructions

  • 01

    To make the blondies: Preheat oven to 350° F.  Line a 13×9-inch baking pan with parchment paper.

  • 02

    In a medium bowl, whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together; set aside.

  • 03

    Beat the butter and sugars together in a large bowl until light and fluffy, 2-3 minutes.  Beat in the eggs one at a time, scraping down the sides of the bowl as needed.  Add the vanilla and molasses and quickly beat until incorporated.  Stir in the dry ingredients with the mixer on low until they are just incorporated.  Add the white chocolate to the bowl and stir very briefly until the chocolate is just mixed in.

  • 04

    The dough will be thick, resembling a sticky cookie dough.  Transfer the dough to the prepared pan, smoothing out the top with an offset spatula or lightly pressing the dough into the pan with damp hands (my preference).

  • 05

    Bake for 33-35 minutes, until the center is set and a toothpick comes out clean when inserted into the middle of the blondies.  Transfer the pan to a wire rack to cool completely before lifting the blondies out with the parchment paper and cut into long bars or squares.

  • 06

    To make the white chocolate drizzle: Melt the coconut oil in a small saucepan over medium heat.  Whisk in the white chocolate until completely melted and combined.

  • 07

    Remove from the heat and drizzle the chocolate over the blondies.  Chill for 1 hour or freeze for 20 minutes to allow the chocolate to set.  Serve at room temperature.  Store in an airtight container for up to 5 days at room temperature.

adapted from Martha Stewart

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  • January 15, 2015 at 11:31 AM

    Too funny! I’ll be sure to keep them on my Christmas baking list going forward.

  • January 15, 2015 at 11:34 AM

    Having a hubby with a major sweet tooth is my excuse for not being able to lose these stubborn 20lbs. lol I hope these blondies went over well with whomever you bribed them with. 🙂

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