Gingerbread White Chocolate Blondies Recipes

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.

Steps:

• Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
• Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy - this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
• Add the vanilla to the melted chocolate and give it a good stir - don't worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
• Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin - the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.

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.

Steps:

• Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9 inch baking pan; set aside.
• In a bowl, cream the butter and brown sugar using an electric mixer at medium speed; continue beating until pale brown and thick, about 5 minutes.
• Beat in the molasses until smooth and uniform.
• Then beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second; scrape down sides of bowl as needed.
• With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated-do not beat.
• Spoon batter into pan, spreading it gently into the corners.
• Bake for 20 minutes or until the top is light brown and pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
• Cut the blondies into 16 squares while they are still in the pan; carefully remove them with an offset spatula.
• Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.

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.