Get ready to experience a dessert that's about to revolutionize your baking game! These White Chocolate Gingersnap Blondies are not just another sweet treat – they're a magical fusion of warm, spicy ginger and creamy white chocolate that will transport your taste buds to a world of pure bliss. Imagine biting into a perfectly soft, chewy square that combines the cozy warmth of traditional gingersnap cookies with the luxurious smoothness of white chocolate – this recipe is your ticket to becoming the ultimate home baker that everyone will be talking about!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined. The mixture should look glossy and slightly lighter in color.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, ground ginger, cinnamon, nutmeg, and salt. This ensures even distribution of spices and prevents lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can lead to tough blondies.
- Gently fold in the white chocolate chips, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and 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. This will help the blondies set and make cutting easier.
- Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut into 12 even squares.
- For best flavor and texture, store the blondies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is melted but not scorching hot when mixing with sugars to achieve the perfect texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense blondies.
- Spice Distribution: Sift your dry spices with flour to ensure even flavor throughout the entire batch.
- White Chocolate Tip: Use high-quality white chocolate chips for the most luxurious taste and smooth texture.
- Cooling is Crucial: Allow blondies to cool completely before cutting to ensure clean, perfect squares.
- Storage Hack: To maintain maximum freshness, store in an airtight container and enjoy within 5 days – if they last that long!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
