These gingerbread blondies are a fantastic combination for the holidays. Rich ground ginger mixes with the airy texture of a blondie to form a soft, irresistible treat. Additional notes of cinnamon, clove, and vanilla extract provide a presence to the holiday spices in this dessert. Made in just one bowl, these bars come together quickly, which is great for last-minute baking.
Preheat the oven to 350℉. Grease a 9x13 baking dish and set it aside.
Prepare the wet ingredients. In a large bowl, beat the eggs until they are smooth. Add the molasses, vanilla extract, brown sugar, and melted butter. Mix until combined.
Prepare the dry ingredients. Pour in the flour, baking powder, ground ginger, cinnamon, cloves, and kosher salt. Mix until there are no streaks of flour, and pour the batter into the prepared baking dish.
Bake the bars. Bake in the preheated oven until the edges are firm, and the center of the bars are just set. A skewer inserted in the middle will come out with a few crumbs, 25-30 minutes. Remove from the oven and cool completely before slicing.
Prepare the white chocolate. Once the bars have cooled, melt the white chocolate and drizzle over the bars. Allow the chocolate to firm, or place it in the refrigerator to become firm.
Breaking up the eggs prior to adding in the additional ingredients helps incorporate everything evenly. This will create a batter that's perfect for baking.Be sure to add the melted butter after it has cooled slightly. Otherwise, it might be warm enough to start transferring heat to the raw eggs and begin to cook them.When measuring flour, scoop it and lightly pour it into the measuring cup. Otherwise, the flour can get packed into the measuring cup, giving improper measurements.Gently fold in the flour to the rest of the ingredients. If the batter is overmixed, it can become too dry and ruin the texture. Small visible spots of unmixed flour in the batter are totally fine!
Nutrition
Serving: 1serving | Calories: 333kcal
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