Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes White Chocolate-Gingerbread Blondies 3.7 (219) 16 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 31, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Schraeger Yield: 4 dozen 2-inch squares Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves. Ingredients Vegetable-oil cooking spray 2 ¾ cups plus 1 tablespoon unbleached all-purpose flour 1 ¼ teaspoons baking soda 1 ¼ teaspoons kosher salt 1 ¼ teaspoons ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground cloves 2 ½ sticks (20 tablespoons) unsalted butter, room temperature 1 ¼ cups packed light-brown sugar ½ cup plus 2 tablespoons granulated sugar 2 large eggs, plus 1 large egg yolk 1 ¼ teaspoons pure vanilla extract ⅓ cup unsulfured molasses 10 ounces white chocolate, coarsely chopped Directions 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. 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 2-inch squares or desired shape. Cook's Notes Blondies can be stored in an airtight container for up to 1 week. Rate it Print