Description
These Gingerbread White Chocolate Blondies are a festive twist on classic blondies, infused with warm gingerbread spices and studded with creamy white chocolate chips. Perfectly chewy with a hint of molasses and topped with a sprinkle of flaky sea salt, they make a delightful holiday treat or cozy snack.
Ingredients
Scale
Dry Ingredients
- 2 cups (254 grams) all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons fine sea salt
- 1 1/4 teaspoons ground ginger
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 sticks (227 grams) unsalted butter
- 1 1/4 cups (250 grams) packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (112 grams) unsulfured molasses
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Add-ins and Finishing
- 1 1/2 cups (255 grams) white chocolate chips
- Flaky sea salt, for finishing, if desired
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 by 13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal. If using glass or ceramic bakeware, reduce the oven temperature by about 15°F and increase baking time by 5-10 minutes to prevent overbrowning.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground ginger, ground cinnamon, and ground cloves until well combined. Set this mixture aside.
- Melt Butter and Combine Sugars: In a small saucepan over medium heat, or in a microwave-safe bowl in the microwave, melt the unsalted butter. Once melted, add the light brown sugar, granulated sugar, and molasses. Whisk thoroughly until the mixture is smooth and well combined. Allow this mixture to cool slightly before proceeding.
- Add Eggs and Vanilla: To the cooled butter and sugar mixture, whisk in the two large eggs, one egg yolk, and pure vanilla extract until the batter is smooth and glossy.
- Combine Wet and Dry Ingredients: Using a rubber spatula, gently fold the dry flour mixture into the wet ingredients until just combined. Avoid overmixing to keep the blondies tender.
- Stir in White Chocolate Chips: Fold in the white chocolate chips evenly throughout the batter for sweet pockets of flavor.
- Fill Pan and Bake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for approximately 27 minutes, or until the edges are set and solidified and the center still has a very slight jiggle when gently shaken. If desired, sprinkle the top with flaky sea salt immediately after removing from the oven.
- Cool and Serve: Let the blondies cool completely in the pan on a wire rack. It is normal for the center to sink slightly as they cool. Once cooled, lift the parchment paper to remove them from the pan and cut into 2-inch squares. Store in an airtight container at room temperature for up to one week.
Notes
- Using a metal baking pan helps achieve an even bake with a nicely browned crust.
- If substituting glass or ceramic bakeware, reduce the oven temperature slightly and increase the cooking time.
- Do not overmix the batter once the flour is added to avoid tough blondies.
- Allowing the batter to cool slightly before adding eggs prevents curdling.
- Flaky sea salt on top balances the sweetness and adds a nice crunch, but it is optional.
- Store blondies at room temperature in an airtight container to maintain their chewy texture.
Nutrition
- Serving Size: 1 piece (approx. 2-inch square)
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg
