Imagine sinking your teeth into a warm, gooey blondie that perfectly captures the cozy essence of gingerbread with a luxurious white chocolate twist. These White Chocolate Gingerbread Blondies are not just a dessert; they're a magical experience that transforms your kitchen into a winter wonderland of flavor. Whether you're looking to impress guests, treat yourself, or create a festive holiday dessert, this recipe promises to be your new obsession that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and whisk in the brown sugar until well combined and smooth.
- Allow the butter and sugar mixture to cool slightly for 5 minutes, then whisk in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in 3/4 cup of the white chocolate chips, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining white chocolate chips on top.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack, which will take approximately 1 hour.
- Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut into 16 equal squares.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature eggs for smoother batter integration
- Don't overmix the batter - this keeps your blondies tender and soft
- Line your pan with parchment paper for easy removal and clean cutting
- Use fresh spices for the most vibrant gingerbread flavor
- Let the blondies cool completely to allow them to set properly
- For extra richness, use high-quality white chocolate chips
- Store in an airtight container to maintain moisture and freshness
- For a festive touch, dust with powdered sugar before serving
- Can be made ahead and stored for up to 5 days
- Serve slightly warm for maximum gooey deliciousness!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 26g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
