Soft moist gingerbread with sweet chunks of white chocolate throughout make these a little different and extra special.  Please don’t discount these based on the white chocolate because I love them!  I really love them.  Sylvie is right on board with me. Rob’s brother Eric  said “delicious!”  and Kathy and Thomas agreed.  They speak to us.  If you use high quality white chocolate (a must) I promise that even you white chocolate haters will enjoy.  Rob is one of those haters – and guess what, he likes them a lot!  (OK, he did pull out some of the white chunks, but kept some in too.)  Linda and Patrick were super reluctant to try but after much prompting they did, and they thought waay better than expected.  Of course they mentioned that dark chocolate would be fabulous next time.  But I really enjoy the sweet creamy white chocolate combined with the warm winter spices.  Next time I might add cranberries to pucker the flavor a bit.  Perfect for holiday celebrations as they are very easy to make and a great addition to a festive holiday cookie platter.  Oh, and they freeze well too.  Enjoy-

This recipe makes two 8×8 pans.

gingerbread and white chocolate chunk blondies (originally from Martha Stewart Living, December 2007 – but found on one of my favorite blogs, Technicolor Kitchen)

2 3/4 plus 1 tablespoon flour (395 grams)
1 1/4 teaspoon baking soda
1 1/4 teaspoon kosher salt
1 1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/2 sticks unsalted butter, room temp
1 1/4 packed light-brown sugar (218 grams)
1/2 cup plus 2 tablespoons sugar (124 grams)
2 large eggs
1 large egg yolk
1 1/4 teaspoons vanilla extract
1/3 cup unsulfured molasses
9 ounces good quality white chocolate chopped (I like both big and small pieces throughout).  Or white choc chips.

Preheat oven to 350 degrees.  Line two 8×8 square pans with foil so that it hangs over the edges.  Look toward the bottom of  baking tips for a visual.  Lightly butter the foil.

Whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.  Set aside.

Beat the butter and brown and white sugars with the paddle attachment of you mixer.  Beat on medium high speed until paler and fluffy – about 5 minutes.  Scrape the bowl down every now and then.

Add the eggs, and yolk, one at a time – beat well after each addition and again, scrape down bowl.  Beat in the vanilla and molasses .  On the lowest speed, add the dry ingredients and mix until just combined.  Do not over-mix.  Fold or mix in the white chocolate chunks.

Spread the batter evenly between the two pans.  Bake until a toothpick comes out just clean and the edges are golden.  About 32-37 minutes.

Let cool and then pull out from pans with the foil overhang.  Cut into squares when completely cool.  Serve.  Delicious.

They last for about a week in an airtight container and they freeze well too.


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