There’s something undeniably cozy about holiday flavors wrapped up in a chewy, sweet treat. That’s why this Gingerbread Blondies with White Chocolate Drizzle Recipe quickly became one of my all-time favorites to bake whenever the season calls for a little indulgence. Imagine the warm spices of ginger, cinnamon, and nutmeg dancing alongside the rich molasses, all topped off with a silky white chocolate drizzle that’s as pretty as it is delicious. Stick with me here—I promise you’ll love how simple, yet special this recipe turns out.
Why You’ll Love This Recipe
- Perfect Balance of Spices: You get that classic gingerbread flavor without it overpowering the sweetness and texture of a blondie.
- Easy to Make: The steps are straightforward and don’t require any fancy equipment—great for bakers of all skill levels.
- Customizable Decoration: The white chocolate drizzle is not only tasty but offers a canvas to get creative with festive colors and sprinkles.
- Family Favorite: Trust me, my crew goes crazy for these—it’s a guaranteed crowd-pleaser during the holidays.
Ingredients You’ll Need
This Gingerbread Blondies with White Chocolate Drizzle Recipe leans on pantry staples with a few special touches like molasses and warm spices that really bring the flavors to life. When shopping, look for good-quality molasses and fresh spices to get the best aroma and depth.
- Unsalted butter: Using unsalted lets you control the saltiness perfectly; plus, melted butter helps create those fudgy blondies.
- Granulated sugar: Provides sweetness and a bit of crunch around the edges.
- Brown sugar: Adds moisture and rich caramel notes.
- Molasses: This is the heart of gingerbread flavor—dark and slightly smoky.
- Large egg: Binds the ingredients and adds tenderness.
- Vanilla extract: Enhances all the other flavors subtly.
- All-purpose flour: The base for the blondies; measure carefully to keep them tender.
- Ground ginger: Gives that punchy spice you expect in gingerbread.
- Cinnamon: Warm and comforting, a classic pairing with ginger.
- Nutmeg: Just a hint to round out the spice profile.
- Baking soda and baking powder: Work together to give the blondies a soft rise without being cakey.
- Salt: Balances sweetness and enhances flavor.
- White chocolate chips or bar: Melted for the drizzle; pick good-quality chocolate for a smooth finish.
- Dark chocolate chips (optional): Great if you want to mix things up or add another layer of flavor.
- Candy color & festive sprinkles (optional): For that extra holiday cheer when decorating.
Variations
I love experimenting with this recipe depending on the occasion or who’s coming over. The base is so flexible that a few swaps or add-ins totally change the vibe.
- Gluten-free version: I once swapped out the all-purpose flour for a gluten-free blend (just be sure it contains xanthan gum), and no one noticed the difference—still chewy and spice-packed.
- Vegan adaptation: Replacing butter with coconut oil and using a flax egg works surprisingly well; you just have to watch your baking time closely since texture can differ.
- Nutty twist: Chopped pecans or walnuts stirred in add a lovely crunch and complement the warm spices beautifully.
- Chocolate overload: Add dark or semi-sweet chocolate chips directly into the batter if you want more chocolate waves throughout the blondies.
How to Make Gingerbread Blondies with White Chocolate Drizzle Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, making sure to leave an overhang on two sides—this clever trick helps you lift the blondies out neatly without breaking them apart.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until it’s smooth and glossy. I like to whisk a bit longer here to make sure the sugars start dissolving into the butter—that’s one of those tricks I learned that makes the texture just perfect.
Step 3: Add Molasses, Egg, and Vanilla
Next, stir in the molasses, egg, and vanilla extract. Mix everything well until the batter looks uniform. You’ll notice the batter becomes thick and silky, and that rich molasses aroma will start filling your kitchen—trust me, it’s one of the best smells to look forward to.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt. This ensures the spices are evenly distributed so you don’t get any surprise spicy bites.
Step 5: Fold Dry Ingredients into Wet Batter
Carefully fold the dry ingredients into the wet mixture with a spatula, mixing just until you don’t see streaks of flour anymore. Overmixing here is a common mistake that can make blondies tough instead of tender and fudgy, so go slow and gentle!
Step 6: Bake to Golden Perfection
Spread the batter evenly in your prepared pan. I like to use an offset spatula to get a super smooth top, then give the pan a few taps on the counter to settle everything out. Pop it into the oven and bake for 25-30 minutes. Keep an eye on them around the 25-minute mark; you want the edges set but the center still a bit soft with moist crumbs when tested with a toothpick. This keeps the blondies lusciously chewy.
Step 7: Cool and Melt White Chocolate
Once baked, let the blondies cool completely in the pan. Meanwhile, melt your white chocolate chips or chopped white chocolate in 20-second bursts in the microwave, stirring between intervals until silky smooth. No chocolate tempering needed—this simple method works like a charm every time.
Step 8: Drizzle and Decorate
Drizzle the melted white chocolate over the top with a spoon or a piping bag for more control. At this point, adding festive sprinkles or dabs of candy color makes them look straight out of a holiday magazine. My family loves it when I get a little fancy with colors and textures!
Step 9: Slice and Enjoy
Let the chocolate set at room temperature, then lift the blondies out using the parchment overhang and slice into delightful squares. Serve them with a hot cup of tea or cocoa—watch how fast they disappear!
Pro Tips for Making Gingerbread Blondies with White Chocolate Drizzle Recipe
- Don’t Skip the Cooling Step: I’ve learned the hard way that drizzling chocolate over warm blondies makes it melt into a mess, so cool them fully first.
- Sift Your Spices: Sifting the ginger, cinnamon, and nutmeg with the flour helps avoid clumps that can create intense little spice surprises.
- Watch Your Bake Time Closely: Ovens vary, so start checking at 25 minutes to catch that tender center—too long and they dry out.
- Use Parchment Paper Overhang: This little hack makes removing the whole blondie slab simple and keeps your squares pristine.
How to Serve Gingerbread Blondies with White Chocolate Drizzle Recipe
Garnishes
I typically go for a combo of festive sprinkles in red, green, and gold because they brighten up the blondie and make them perfect for holiday parties. You can also add a light dusting of powdered sugar for a frosted winter effect. If you’re feeling crafty, piping little gingerbread men or women with colored chocolate on top turns these into adorable edible gifts!
Side Dishes
These blondies pair beautifully with a warm mug of spiced chai or peppermint tea. For a more indulgent gathering, offer alongside vanilla bean ice cream or a fluffy dollop of whipped cream to balance their spicy sweetness.
Creative Ways to Present
One year, I arranged the blondies on a rustic wooden tray with sprigs of fresh rosemary and cranberries scattered around for a festive centerpiece that also doubled as dessert. Another time, I wrapped individual squares in parchment tied with twine and a candy cane for easy gifting—the recipients loved the thoughtful touch and delicious treat!
Make Ahead and Storage
Storing Leftovers
I always store leftover gingerbread blondies in an airtight container at room temperature for up to three days. If I know I won’t eat them that quickly, I pop them in the fridge—just remember to bring them back to room temp before serving so they’re soft and tender again.
Freezing
Freezing these blondies works beautifully. I wrap them tightly in plastic wrap and place them in a freezer-safe container or bag for up to three months. When you’re ready, thaw them overnight in the fridge or for a couple of hours at room temperature before serving.
Reheating
If you want to warm leftovers, I recommend a quick zap in the microwave for about 10 seconds—just enough to soften without melting the chocolate drizzle. This brings back that fresh-from-the-oven feel and makes them even more irresistible.
FAQs
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Can I use other types of chocolate besides white chocolate for the drizzle?
Absolutely! While white chocolate gives a beautiful contrast and sweet finish, you can use milk or dark chocolate as well. Just melt it gently to avoid burning. You might even try a dual drizzle of dark and white for an elegant look.
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Is molasses essential in this recipe?
Molasses is key to achieving that authentic gingerbread flavor and moist, tender texture. If you don’t have molasses, you could try using dark corn syrup or honey, but the flavor won’t be quite the same.
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How do I avoid overbaking the blondies?
Keep an eye on the baking time and start checking at 25 minutes by inserting a toothpick—when it comes out with a few moist crumbs but no wet batter, they’re perfectly done. Ovens vary, so adjusting for your setup is important.
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Can I add nuts or dried fruit?
Definitely! Chopped pecans, walnuts, or dried cranberries make fantastic add-ins and add texture as well as flavor. Just fold them into the batter in step 5.
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Can I make this recipe vegan?
Yes! Substitute the butter with coconut oil or a vegan butter alternative, use a flax egg instead of a chicken egg, and choose dairy-free white chocolate for the drizzle. Baking times might vary slightly, so watch your blondies carefully.
Final Thoughts
This Gingerbread Blondies with White Chocolate Drizzle Recipe is so close to my heart because it combines everything I love about holiday baking: warmth, sweetness, and the chance to get creative with a simple drizzle. Whether you’re making these for a family gathering, a cozy night in, or a festive gift, they never fail to impress and satisfy. I hope you give this recipe a try and enjoy every bite as much as my family and I do—trust me, you’re going to want to keep this one in your holiday baking rotation for years to come!
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Gingerbread Blondies with White Chocolate Drizzle Recipe
- Prep Time: 40 minutes
- Cook Time: 25-30 minutes
- Total Time: 65-70 minutes
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Blondies combine the rich, warm flavors of classic gingerbread spices with the fudgy, buttery texture of blondies. Enhanced with optional white and dark chocolate decorations and festive sprinkles, they make a perfect holiday treat that is both indulgent and visually delightful. The recipe includes detailed instructions for baking the blondies and decorating them as charming gingerbread characters, suitable for holiday celebrations and gifting.
Ingredients
Blondie Batter
- 1 cup unsalted butter, melted
- ½ cup granulated sugar
- 1 cup brown sugar, packed
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Decorations
- ½ cup white chocolate chips and dark chocolate chips or bar (for melting, optional)
- Candy color (red and green)
- Festive sprinkles (optional, for decoration)
For Gingerbread Man/Woman Decorating
- Melted chocolate in white, brown, and red (about 1 tablespoon each)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper, leaving a slight overhang on the sides to help easily lift out the blondies after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and fully combined.
- Add Molasses, Egg, and Vanilla: Stir in the molasses, egg, and vanilla extract until thoroughly combined, creating a rich, dark wet batter base.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt until evenly distributed.
- Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to ensure tender, fudgy blondies.
- Spread Batter and Bake: Spread the batter evenly into the prepared pan using an offset spatula. Tap the pan on the counter a few times to level the batter. Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Blondies: Allow the blondies to cool completely in the pan on a wire rack before decorating or cutting.
- Melt Chocolate for Decoration: Melt the white chocolate chips (and dark chocolate if using) in a microwave-safe bowl at 20-second intervals, stirring between each, until smooth and fully melted.
- Decorate Blondies: Drizzle or spread the melted white chocolate over the cooled blondies. Add festive sprinkles and candy color as desired to create fun holiday designs.
- Cut into Squares: After the white chocolate sets, use a sharp knife to cut the blondies into 9 equal squares for serving.
- Decorate Gingerbread Man: Using melted white, brown, and red chocolates in piping bags, pipe the eyes in brown and the smile in red. Pipe three white dots down the torso and add sprinkles for buttons. Finish with white chocolate squiggles on arms and legs for the classic gingerbread look. Add white reflections on pupils if desired. Allow chocolate to set before serving.
- Decorate Gingerbread Woman: Using melted white, brown, and red chocolates in piping bags, pipe the eyes in brown and the smile in red. Pipe two red dots and add sprinkles as buttons. Add a red frill at the bottom of the dress and adorn the forehead with a white chocolate dot and snowflake sprinkle. Finish with white squiggles on arms and legs. Add white reflections on pupils if desired. Allow chocolate to set before serving.
Notes
- Storage: Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving to retain softness.
- Freezing: Wrap blondies well in plastic wrap and place in a freezer-safe container. They will stay fresh for up to 3 months in the freezer.
- Do not overmix the batter to keep the blondies tender and fudgy.
- For easier removal, use parchment paper with an overhang in the pan.
- Use an offset spatula for even spreading of batter to ensure uniform baking.
Nutrition
- Serving Size: 1 square (approx. 1/9 of batch)
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
