Gingerbread Blondies Wwhite Chocolate Chips Recipes

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WHITE CHOCOLATE-GINGERBREAD BLONDIES



White Chocolate-Gingerbread Blondies image

Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen 2-inch squares

Number Of Ingredients 14

Vegetable-oil cooking spray
2 3/4 cups plus 1 tablespoon unbleached all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs, plus 1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
10 ounces white chocolate, coarsely chopped

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.

WHITE CHOCOLATE CHIP GINGERBREAD BLONDIES



White Chocolate Chip Gingerbread Blondies image

Moist, tender, boldly spiced one-bowl blondies both studded and drizzled with sweet white chocolate. Happy Holidays (or any day) indeed!

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 11

1/2 cup 1 stick unsalted butter
1 cup dark brown sugar
1/4 cup dark molasses (not blackstrap)
1 large egg
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup + 1/2 cup white chocolate chips (divided)

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.

GINGERBREAD BLONDIES W/WHITE-CHOCOLATE CHIPS



Gingerbread Blondies W/White-Chocolate Chips image

This is my adaption to Martha Stewart's recipe for "Gingerbread Blondies". This recipe uses less butter and more spices (I like things to be a tad more on the spicy side, so feel free to adjust the spices to your liking). They are cakey, yet fudgey and have a nice ginger flavor to them. Are good for parties and/or gifts.

Provided by BachFromTheDead

Categories     Bar Cookie

Time 37m

Yield 1 blondies, 17 serving(s)

Number Of Ingredients 15

2 2/3 cups all-purpose flour
2 large eggs
1 egg yolk
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
3 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon allspice
1 cup butter, melted
1/2 cup sugar
1 cup brown sugar
3/4 cup molasses (I used Grandma's brand)
1 teaspoon vanilla
7 -10 ounces 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.

Nutrition Facts : Calories 359.6, Fat 15.7, SaturatedFat 9.5, Cholesterol 62.8, Sodium 440.7, Carbohydrate 52.2, Fiber 0.7, Sugar 33.7, Protein 3.8

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