Description
Delight in the warm, spiced flavors of these Gingerbread Blondies—soft, chewy bars infused with ginger, cinnamon, and molasses, and topped with a luscious drizzle of melted white chocolate. Perfect for holiday treats or anytime you crave a festive dessert.
Ingredients
Wet Ingredients
- 1 cup butter (2 sticks)
- 1 cup brown sugar
- 1/4 cup molasses (unsulphured, not blackstrap)
- 2 eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups flour
- 1 ½ tsp ground ginger
- 1 tsp cinnamon
- 1 tsp salt
- ½ tsp baking soda
Topping
- 1/2 cup white chocolate (wafers or chips)
Instructions
- Prep oven and baking pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with cooking spray or butter to prevent sticking, then set it aside.
- Make together wet ingredients: In a small microwavable bowl, melt the butter completely. Stir in the brown sugar until dissolved and smooth. Then add the molasses, eggs, and vanilla extract, mixing well to combine all wet ingredients evenly.
- Add dry ingredients: Gradually add the flour, ground ginger, cinnamon, salt, and baking soda to the wet mixture. Stir gently until just combined; be careful not to overmix to maintain a tender blondie texture.
- Bake: Pour the batter evenly into the prepared baking pan and smooth the surface with a spatula. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove from oven and let cool completely in the pan.
- Melt white chocolate: Place white chocolate wafers or chips in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until the chocolate is melted and smooth. Drizzle the melted white chocolate evenly over the cooled blondies and allow it to set.
- Cut and serve: Once the white chocolate has fully set and blondies are cool, cut them into 12 equal pieces. Serve and enjoy this festive treat!
Notes
- Use unsulphured molasses for best flavor; avoid blackstrap molasses as it is more bitter.
- Do not overmix the batter to prevent tough blondies.
- Allow blondies to cool completely before drizzling chocolate to prevent melting and running.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
