Ginger and molasses. Neither are all that appealing on their own, but combine with a few other pantry staples and before long you’re TASTING Christmas. If you’re wanting that gingerbread flavor, but are quite sure that you’re not going to get to mixing, refrigerating, rolling, cutting and baking anything close to a gingerbread man, give these a try. Not only are they easier, they might even be better than those little cookie cutter boys. These have white chocolate too!
White Chocolate Gingerbread Blondies
adapted from Martha Stewart Everyday Food
2 3/4 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
12 ounces white chocolate chunks, chips or coarsely chopped chocolate
Preheat oven to 350 degrees. Coat a 10 x 15 inch** rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.
Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.
** The original recipe says to use a 12 x 17 inch baking sheet. I used a 10 x 15. You could also just use a 9 x 13 inch pan; your blondies will just be a little thicker than mine and you’ll need to bake them a few minutes longer. Oh, and don’t be surprised if the batter is kind of a pain to spread into the pan. It’s just thick and takes a little time than just pouring, say, cake batter. My large offset spatula helped out a lot with the spreading.