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Gingerbread White Chocolate Blondies

Yield: 24 Bars (9X13-inch pan)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 2 ¾ cups plus 2 tablespoons all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ¼ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ¼ cups (284 g) (2 1/2 sticks) butter, room temperature
  • 1 ¼ cups (265 g) packed light brown sugar
  • ½ cup plus 2 tablespoons granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 ¼ teaspoons pure vanilla extract
  • ⅓ cup unsulfured molasses
  • 1 ¾ cups (298 g) white chocolate chips
  • Nonstick cooking spray

Instructions 

  • Preheat oven to 350 degrees F. Prepare a 13×9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).
  • Whisk together flour, soda, salt, and spices in a bowl.
  • In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes.
  • Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.
  • Add flour mixture on low speed until combined. Stir in white chocolate.
  • Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes.
  • Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.

Notes

Brownies Falling: I’ve had a few questions about these brownies “falling” after baking. They do fall in the middle and that is ok. I actually trimmed off the sides of the brownies (since they were ragged and a lot higher than the middle of the brownie) and saved them for my husband to eat. Then I cut up the uniform middle section of brownie into squares. Both parts taste great, the edges just don’t look as pretty.