Description
Deliciously spiced Gingerbread Blondies combine the warming flavors of ginger, cinnamon, cloves, and molasses with the creamy sweetness of white chocolate chips. These blondies are perfect for holiday treats or any time you crave a cozy, flavorful dessert with a tender, chewy texture and a golden-brown crust.
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 teaspoons vanilla extract
- 1½ tablespoons molasses
Dry Ingredients
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1½ teaspoons powdered ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon cornstarch
- 1¼ cups (175 g) all-purpose flour
Add-ins and Toppings
- ⅔ cup (120 g) white chocolate chips
- Cinnamon and sugar for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8×8 inch baking pan with parchment paper, and lightly grease it with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted and cooled butter with brown sugar until well combined. Add the egg, egg yolk, vanilla extract, and molasses, mixing thoroughly until the mixture is smooth and homogeneous.
- Add Dry Ingredients: Stir in salt, baking powder, powdered ginger, cinnamon, nutmeg, cloves, cornstarch, and all-purpose flour. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fold in White Chocolate Chips: Incorporate the white chocolate chips evenly throughout the batter by folding them in gently.
- Prepare for Baking: Smooth the batter evenly into the prepared baking pan. Sprinkle the top with a mixture of cinnamon and sugar for added texture and flavor.
- Bake: Bake the blondies in the preheated oven for 20 to 24 minutes, or until the edges turn golden brown. Avoid overbaking to keep them moist and chewy.
- Cool: Allow the blondies to cool completely in the pan before slicing and serving. This helps them set and makes cutting easier.
Notes
- Do not overbake; remove the blondies as soon as the edges begin to turn golden brown. They will continue to cook slightly as they cool.
- White chocolate chips can be substituted with regular chocolate chips if preferred.
- Using a kitchen scale for the flour and other ingredients provides more precise measurements for consistent results.
- If you don’t have a scale, lightly spoon flour into your measuring cup rather than packing it down to avoid dense blondies.
Nutrition
- Serving Size: 1 blondie (approximately 40g)
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 40 mg
