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White Chocolate-Gingerbread Blondies

  • yield: Makes about 48 dozen 2-inch squares

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Ingredients

  • Vegetable-oil cooking spray
  • 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
  • 10 ounces white chocolate, coarsely chopped

Cook's Note

Blondies can be stored in an airtight container for up to 1 week.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Coat a 17-by-12-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.

  2. Step 2

    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.

  3. Step 3

    Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.

Source
Martha Stewart Living, December 2007

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Reviews (15)

  • 23 Dec, 2012

    Delicious recipe!!! I also added approx 1 c. macadamia nuts, and only 2 1/4 sticks of butter. I used the 9x13 pan and it was the perfect height and so easy to cut once cooled. I added a little extra spices also, approx 1/4-1/2 t. extra of each spice. They did seem a little buttery as you see some oil still at the bottom of the parchment once you cut them and lift them out of the pan. I would not change the amount of butter, this is why they are so good, soft in the mid, crispy outside!

  • 9 Dec, 2012

    I've made this recipe twice in the last week and we love it. Once for home and the second time for holiday party. I would definitely recommend sticking with the large baking sheet rather than the 13 by 9 pan. I've tried both and they are just way too thick in the baking dish. Just spread the batter out as much as you can on the parchment paper and it will spread and fill the rest of the baking sheet. So delicious and perfect for the holidays!

  • 11 Dec, 2011

    I must say these are addicting however I recommend using 2 sticks of butter instead of using 2 1/2. I agree with the people below who said to use a 13 by 9 dish. It makes it nice and soft like a chewy brownie that way.

  • 27 Nov, 2011

    I didn't even think I liked ginger based sweets, but these blondies proved that I LOVE ginger sweets! These are so delicious and addicting! The batter is thick so I spread it as best I could and then used my hands to pat the batter into the pan and it worked great! Definately try these!!!

  • 23 Jan, 2011

    These are TASTY cookies. Sweet and spicy. (I always use extra spice in recipes like this, and it was great that way.) They barely made it from the pan into the Christmas packages. The mix did carefully cover the pan, but I agree with hollygb22 that they seemed overall too buttery. Also, we did burn a batch of these--be careful you put it on the right shelf of your oven so they can cook through without burning the bottom, which was harder to watch for than with regular cookies.

  • 21 Dec, 2010

    I couldn't find molasses here in Australia so I just used golden syrup instead and they turned out beautifully. I took then to a work picnic and there were none leftover to take home. Great recipe!

  • 20 Dec, 2010

    I really enjoyed these as they were something different. I thought the recipe had a bit too much butter. When i placed these in a tin, they had a buttery mark under them, stuck to things. I found the batter hard to spread and wasnt thrilled with how thin they came out when I used a 12 by 17 inch pan. Next time I might try a 9 by 13 instead to thicken them up

  • 14 Dec, 2010

    These are amazing! I made them for a cookie exchange and they were a HUGE hit. I thought the recipe looked good, but they came out way tastier than I expected. I HIGHLY recommend. I also used a 12 oz. bag of white chips to make things easier.

  • 10 Nov, 2010

    do you think I could substitute molasses with dark honey? molasses isn't available here in Italy.

  • 2 Nov, 2010

    These are my son's favorite cookies! I made a double batch, vacuum sealed them and mailed them off to Dubai and they arrived two weeks later fresh and welcomed by my son and his classmates!

  • 14 Dec, 2009

    Absolutely delicious! I added macadamia nuts to one batch, and they were EVEN better!

  • 29 Dec, 2008

    These are fantastic! I've made them two years in a row to give as christmas presents, and they've consistently received rave reviews. I didn't have trouble fitting the batter into a 12 x 17 pan, but you do have to spread it pretty thin. The baking time of 25 minutes is right on point. To make life easier, I dump a 12 oz bag of white chocolate morsels into the recipe instead of chopping chocolate. I couldn't recommend this recipe more!

  • 28 Dec, 2008

    These are fantastic! I've made them two years in a row to give as christmas presents, and they've consistently received rave reviews. I didn't have trouble fitting the batter into a 12 x 17 pan, but you do have to spread it pretty thin. The baking time of 25 minutes is right on point. To make life easier, I dump a 12 oz bag of white chocolate morsels into the recipe instead of chopping chocolate. I couldn't recommend this recipe more!

  • 2 Feb, 2008

    This is a delicious recipe, EXCEPT, I found it impossible to spread the batter thin enough to fill a 17 by 12 inch pan. I couldn't get the batter all the way to the edge, but backed as instructed and it just didn't work. I had a successful batch using a 9 by 13 standard brownie pan and baking for 35 minutes.

  • 18 Dec, 2007

    I LOVE the photo of the gingerbread village around the cake, however, why do you show it with the recipe for blondies?