If you’re searching for a delightful twist on a classic treat, this Gingerbread Blondies with White Chocolate Recipe is an absolute must-try. These blondies blend the warm, spicy flavors of gingerbread with the luscious creaminess of white chocolate, creating a comforting dessert that’s perfect year-round. Soft, chewy, and bursting with festive spices, this recipe will soon become one of your favorite sweet indulgences to share with friends and family.

Gingerbread Blondies with White Chocolate Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to achieving that perfect balance of spicy, sweet, and rich in your Gingerbread Blondies with White Chocolate Recipe. With pantry staples and a few special touches, each component plays an essential role in flavor, texture, and that irresistibly cozy aroma.

Salted butter: Melted and cooled to give the blondies a moist, tender crumb and a subtle salty contrast to the sweetness.
Brown sugar: Adds deep caramel undertones and keeps the blondies chewy.
Egg and egg yolk: Provide structure while maintaining richness and tenderness.
Vanilla extract: Enhances all the warm spices and the white chocolate notes.
Molasses: The heart of gingerbread flavor, providing a robust, slightly smoky depth.
Salt: Balances sweetness and amplifies the gingerbread spices.
Baking powder: Lightens the batter for a soft yet slightly cakey texture.
Powdered ginger, cinnamon, cloves, nutmeg: The classic aromatic blend that makes these blondies glow with holiday spirit.
Cornstarch: Helps give the blondies their tender, melt-in-your-mouth texture.
All-purpose flour: The sturdy base that holds everything together perfectly.
White chocolate chips: Lusciously sweet pockets that contrast delightfully with the spicy batter.
Cinnamon and sugar for topping: A simple sprinkle that adds a tiny crunch and extra warmth on top.

How to Make Gingerbread Blondies with White Chocolate Recipe

Step 1: Preheat and Prepare Your Pan

Begin by preheating your oven to 350°F (177°C). Line an 8×8 inch baking pan with parchment paper and lightly grease it with cooking spray. This step ensures your blondies won’t stick and will come out in perfect squares every time.

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk together the melted and cooled butter with the brown sugar until smooth and well combined. Next, add the egg, egg yolk, vanilla extract, and molasses. Stir everything thoroughly until the mixture is a glossy, unified batter full of promise.

Step 3: Combine the Dry Ingredients

Now, it’s time to add the magic spices. Stir in the salt, baking powder, powdered ginger, cinnamon, nutmeg, cloves, cornstarch, and all-purpose flour. Gently fold these dry ingredients into the wet mixture, mixing just enough so the flour disappears without overworking the batter—overmixing could make your blondies tough, and we want tender!

Step 4: Fold in the White Chocolate Chips

Carefully fold in the white chocolate chips, making sure they spread evenly throughout the batter. These little gems will melt slightly during baking to create pockets of creamy sweetness that perfectly complement the spicy batter.

Step 5: Prepare for Baking

Spread the batter evenly into your prepared pan. For an irresistible finish, sprinkle a blend of cinnamon and sugar all over the top. This adds a subtle crunch along with an extra layer of warm flavor once baked.

Step 6: Bake to Perfection

Bake for 20 to 24 minutes. Keep an eye on them—the edges should be golden brown while the center remains soft. Removing them too late will dry them out, so trust your senses here for that perfect chewy texture.

Step 7: Let Cool and Set

Once out of the oven, let your Gingerbread Blondies with White Chocolate Recipe cool completely in the pan. This cooling time helps the blondies set properly, making them easier to cut into neat, delicious squares.

How to Serve Gingerbread Blondies with White Chocolate Recipe

Garnishes

To elevate your blondies, consider sprinkling a bit of powdered sugar or dusting with a pinch of cinnamon right before serving. For a festive touch, a drizzle of melted white chocolate or a few extra chocolate chips on top adds just the right hint of luxury.

Side Dishes

These blondies pair wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For a warm drink companion, a mug of spiced chai or rich hot cocoa is a match made in comfort food heaven.

Creative Ways to Present

Try stacking the blondies on a rustic wooden board with sprigs of fresh rosemary or cinnamon sticks as decoration to create a cozy, inviting display for your next gathering. You can also cut them into bite-sized pieces and serve on a dessert platter alongside dried fruits and nuts for a festive treat board.

Make Ahead and Storage

Storing Leftovers

After baking, store your gingerbread blondies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 4 days—perfect if you want to savor them slowly or share over several occasions.

Freezing

These blondies freeze beautifully. Wrap individual squares tightly in plastic wrap, then place them in a freezer bag or container. When stored this way, they’ll maintain their flavor and texture for up to 3 months.

Reheating

To enjoy your chilled or frozen blondies, simply warm them in a microwave for 15-20 seconds or in a low oven until soft and fragrant again. This quickly revives their soft texture and melts the white chocolate chips just right.

FAQs

Can I substitute the molasses in the Gingerbread Blondies with White Chocolate Recipe?

Yes, you can use dark corn syrup or maple syrup as alternatives, although molasses gives the richest and most authentic gingerbread flavor. Keep in mind substitutions may slightly alter the taste and texture.

What if I don’t have all the spices listed?

While the blend of ginger, cinnamon, cloves, and nutmeg creates that classic gingerbread flavor, you can adjust based on what you have. Even just ginger and cinnamon will keep the spirit of the recipe alive.

Can I use white chocolate chunks instead of chips?

Absolutely! White chocolate chunks will melt differently but still create delightful pockets of sweetness, giving your blondies a lovely texture variation.

Is it possible to make these blondies gluten-free?

You can try substituting the all-purpose flour with a gluten-free baking blend that measures cup-for-cup like regular flour. Just be sure to check your baking powder is gluten-free as well for the best results.

How do I know when the blondies are done baking?

The edges should be golden and slightly pulling away from the pan, while the center should be set but still soft. A toothpick inserted will come out with a few moist crumbs but not wet batter—this is the sweet spot for chewy blondies.

Final Thoughts

There is something truly special about sharing a batch of warm, spiced Gingerbread Blondies with White Chocolate Recipe with people you care about. The balance of cozy spices and creamy white chocolate will bring smiles and maybe even a few happy sighs. Don’t hesitate to give this recipe a go—you deserve a little festive joy on your plate anytime you want it!

Gingerbread Blondies with White Chocolate Recipe

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4.1 from 21 reviews

Author: admin
Total Time: 30-34 minutes
Yield: 16 servings 1x

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Description

Delight in these gingerbread blondies with white chocolate, a seasonal twist on a classic treat. Soft, chewy, and bursting with warm spices like ginger, cinnamon, and cloves paired with sweet white chocolate chips, these blondies are perfect for holiday gatherings or cozy afternoons.

Ingredients

Scale

Wet Ingredients

½ cup (113.5 g) salted butter, melted and cooled
¾ cup (165 g) brown sugar
1 large egg, room temperature
1 egg yolk, room temperature
2 teaspoons vanilla extract
1½ tablespoons molasses

Dry Ingredients

½ teaspoon salt
½ teaspoon baking powder
1½ teaspoons powdered ginger
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon cornstarch
1¼ cups (175 g) all-purpose flour

Add-ins and Toppings

⅔ cup (120 g) white chocolate chips
Cinnamon and sugar for topping

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8×8 inch baking pan with parchment paper, and lightly grease it with cooking spray to prevent sticking.
Mix Wet Ingredients: In a medium bowl, whisk together the melted and cooled butter with brown sugar until well combined. Add the egg, egg yolk, vanilla extract, and molasses, mixing thoroughly until the mixture is smooth and homogeneous.
Add Dry Ingredients: Stir in salt, baking powder, powdered ginger, cinnamon, nutmeg, cloves, cornstarch, and all-purpose flour. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Fold in White Chocolate Chips: Incorporate the white chocolate chips evenly throughout the batter by folding them in gently.
Prepare for Baking: Smooth the batter evenly into the prepared baking pan. Sprinkle the top with a mixture of cinnamon and sugar for added texture and flavor.
Bake: Bake the blondies in the preheated oven for 20 to 24 minutes, or until the edges turn golden brown. Avoid overbaking to keep them moist and chewy.
Cool: Allow the blondies to cool completely in the pan before slicing and serving. This helps them set and makes cutting easier.

Notes

Do not overmix the batter to maintain chewy blondies.
Make sure to let the blondies cool completely for easier slicing.
You can substitute white chocolate chips with dark or milk chocolate if preferred.
Store leftovers in an airtight container at room temperature for up to 4 days.
For a more intense gingerbread flavor, increase the powdered ginger by ½ teaspoon.

Prep Time: 10 minutes
Cook Time: 20-24 minutes
Category: Dessert
Method: Baking
Cuisine: American