Description
Delight in the warm, cozy flavors of these Gingerbread Blondies, blending molasses and aromatic spices with sweet white chocolate chips for a festive treat perfect for the holiday season or any time you crave a spiced dessert.
Ingredients
Scale
Wet Ingredients
- ½ cup (113.5 g) salted butter, melted and cooled
- ¾ cup (165 g) brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoon vanilla extract
- 1½ tablespoon molasses
Dry Ingredients
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1½ teaspoon powdered ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon cornstarch
- 1¼ cups (175 g) all-purpose flour
Add-ins and Topping
- ⅔ cup (120 g) white chocolate chips
- Cinnamon and sugar, for sprinkling on top
Instructions
- Preheat your oven: Set your oven to 350°F (175°C) and prepare an 8×8 inch baking pan by spraying it with cooking spray and lining it with parchment paper to prevent sticking.
- Mix wet ingredients: In a medium bowl, whisk together the melted butter and brown sugar until well combined. Then add the egg, egg yolk, vanilla extract, and molasses, stirring until smooth and uniform.
- Add spices and dry ingredients: Stir in the salt, baking powder, powdered ginger, cinnamon, cloves, nutmeg, cornstarch, and all-purpose flour until just combined, taking care not to overmix.
- Fold in the white chocolate chips: Gently incorporate the white chocolate chips into the batter for sweet bursts throughout the blondies.
- Prepare for baking: Spread the batter evenly into your prepared baking pan, smoothing the top with a spatula. Sprinkle cinnamon and sugar over the surface for an extra touch of flavor and texture.
- Bake: Place the pan in the preheated oven and bake for 20-24 minutes. Keep an eye on the edges—they should turn a golden brown to indicate doneness. Avoid overbaking to keep them moist and chewy.
- Cool and serve: Remove the blondies from the oven and allow them to cool completely in the pan before cutting into 16 squares and serving.
Notes
- Do not overbake; removing the blondies when the edges just begin to turn golden brown ensures a perfect, moist texture as they continue to cook while cooling.
- You can substitute white chocolate chips with regular chocolate chips if preferred.
- Measurements are provided in both cups and grams for accuracy. Using grams, especially for flour, ensures the best results by avoiding packed flour.
- If you don’t have a kitchen scale, lightly spoon the flour into your measuring cup instead of scooping to keep it light and fluffy.
Nutrition
- Serving Size: 1 blondie (approximately)
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
