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Two squares of white chocolate gingerbread blondie bars stacked with bite taken out of bottom bar.

Gingerbread White Chocolate Blondies

Yield: 24 Bars (9X13-inch pan)
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients

  • 1 ¼ cups (284 g) (2 1/2 sticks) salted butter, softened to room temperature
  • 1 ¼ cups (265 g) packed light brown sugar
  • ½ cup (106 g) granulated sugar
  • ⅓ cup (108 g) unsulphured molasses
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 ¾ cups (409 g) plus 2 tablespoons all-purpose flour
  • 1 ¼ teaspoons baking soda
  • 1 ¼ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 ¾ cups (298 g) white chocolate chips
  • Nonstick cooking spray

Instructions 

  • Preheat oven to 350 degrees F. Lightly grease a 9X13-inch metal pan with cooking spray and set aside. (If using a glass or dark-coated pan, reduce the oven temperature to 325 degrees.)
  • In the bowl of an electric stand mixer fitted with the paddle attachment or using a handheld mixer, beat the butter, brown sugar, and granulated sugar on medium speed until creamy, 2 to 3 minutes.
  • Add molasses, eggs, egg yolk, and vanilla, and mix until well combined, scraping down the sides of the bowl as needed.
  • Add flour, baking soda, cinnamon, ginger, salt, and cloves, and mix on low speed until just combined. A few dry streaks are ok.
  • Stir in the white chocolate chips.
  • Spread batter evenly into prepared pan and bake until edges are golden and a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
  • Let cool completely in pan. It's normal for the middle of the bars to settle lower than the edges as they cool. Cut into squares and serve. The bars are delicious chilled or at room temperature.

Notes

UPDATE: This recipe was originally published in June 2009 and updated December 2025. The recipe is largely unchanged except the original recipe called for 1/2 cup plus 2 tablespoons granulated sugar - over the years, I've eliminated that extra 2 tablespoons sugar and the results are still stellar. Additionally, many readers reported needing extra baking time, so after re-testing the recipe, I've edited the instructions to allow for better baking instructions.