Gingerbread White Chocolate Blondies Recipes

WHITE CHOCOLATE-GINGERBREAD BLONDIES

Steps:

• 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.

GINGERBREAD BLONDIES

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In small bowl, mix flour, baking powder, cinnamon, ginger, salt and allspice; set aside.
• In medium bowl, beat butter, brown sugar, molasses, vanilla and egg with electric mixer on low speed until blended. Gradually beat in flour mixture. Stir in pecans. Spread in pan.
• Bake 24 to 26 minutes or until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached. Cool completely in pan on cooling rack, about 1 hour. In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle glaze over bars. Cut into 3 rows by 3 rows. Cut bars in half diagonally to form triangles. Store loosely covered.

WHITE CHOCOLATE CHIP GINGERBREAD BLONDIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter an 8"x8" baking dish or coat with non-stick cooking spray.
• Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments until melted. Remove from microwave and whisk in the brown sugar and molasses, then add the egg, ginger, nutmeg, cloves, and salt. Mix well.
• Sift the flour and baking soda over the wet ingredients. Stir just until combined. Stir in 1 cup white chocolate chips.
• Pour batter into baking dish. Using an offset spatula or your fingers, press and spread the batter evenly into the pan. The batter will be very stiff.
• Bake for 30-35 minutes, until dark golden brown, set in the middle, and the edges appear dry.
• Remove from oven and allow to cool for 60 minutes. They will sink a bit as they cool.
• Before cutting, drizzle with more white chocolate. Place 1/2 cup white chocolate chips into a microwave-safe bowl. Microwave at 50% power in 15-second increments, stirring after every 15 second zap, just until chips are melted, about 1 minute. If the chocolate seizes, stir in a 1/2 teaspoon or so of coconut oil or vegetable oil to help loosen it up and get it to a drizzle-able consistency. Use a spoon to drizzle the white chocolate over the blondies in the pan. Allow white chocolate to harden, 30 minutes to 1 hour.
• Cut into squares and serve.
• Blondies keep for several days at room temperature in an airtight container or zipper bag. They freeze amazingly, too! To freeze, cool completely on a wire rack. Place in a single layer in airtight plastic containers or large freezer bag and transfer to the freezer. To thaw, return to room temperature; they should thaw within an hour or two.

WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
• In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

GINGERBREAD-WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheet with nonstick spray and line the bottom with parchment paper. Spray the parchment and set aside.
• Whisk together flour, soda, salt, and spices in a bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined. Add flour mixture on low speed until combined. Stir in white chocolate.
• Spread batter evenly into prepared pan and bake until golden on edges, about 25 minutes. Let cool completely in pan; cut into 2-inch squares. Blondies can be stored in airtight containers at room temperature up to 1 week.

GINGERBREAD BLONDIES W/WHITE-CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees. Cover a 9-by-13-inch rimmed baking pan with aluminum foil or parchment paper(let some pieces hang over the sides, so it'll be easier to remove th blondies later). Whisk together flour, baking soda, and salt.
• Beat butter,brown and granulated sugar, and spices with a mixer(or by hand) on medium-high speed until pale and fluffy. Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as needed. Gradually add in the vanilla and the molasses.Add flour mixture, and beat until just combined. Stir in white chocolate.
• Spread the batter evenly into the prepared pan. Bake until edges are golden and a toothpick comes out clean, about 25-35 minutes. Let cool . Cut into 2-inch squares or desired shape.Store in an airtight container for up to 1 week.