I’ve got an early case of runaway holiday spirit — I’m already so jazzed about the season, I bought an absurdly expensive pine scented candle yesterday and I’m huffing it like an addict. I can’t help it, I love this time of year and I’m breaking out the big guns in the kitchen, too, with these White Chocolate Gingerbread Blondies. Gingerbread is the most powerful of the holiday flavors for me…the aroma of the spices, the molasses and the brown sugar conjures up falling snow and crackling fires. It’s mostly the molasses that does it — molasses is a by-product of sugar making, and it’s kind of like a caramelized, spicy black honey. It does wonderful things to baked goods, like keep them moist and chewy for days. My favorite CHEWY GINGER COOKIES couldn’t be made without it. These blondies are baked in a sheet pan so they’re perfect for sharing…donate them to a bake sale, send them in a care package to a student who can’t make it home for Thanksgiving, bring some to your coworkers, your book group, your neighbors, but keep at least half the pan for yourself (I know the holidays are all about giving, but don’t get carried away.)
I think the above photo tells the story better than I can. These are deep rich gingery butterscotch-y blondies studded with lots of white chocolate. It’s vintage Martha Stewart and just the perfect little baking project to get you in the seasonal spirit. I think you could use regular chocolate chips, too, if you don’t like the white, and I actually think that might be really good, but there is something so festive about this combination. They are quite rich (just look at that butter content) but remember, this is a holiday treat, so cut smaller pieces and enjoy. The combination of the spiced dough and the vanilla flavored white chocolate chips is magical. And gorgeous looking, too.
- 2 3/4 cups plus 1 tablespoon all-purpose flour
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 2 1/2 sticks (1 1/4 cups) 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 tsp pure vanilla extract
- 1/3 cup molasses
- 10 ounces white chocolate chips
- Set oven to 350F
- Spray a 17x12 inch baking sheet pan (the kind with the rim) with cooking spray and line with parchment paper.
- Cream the butter and sugars until light and fluffy. Beat in the eggs and extra yolk, one at a time. Blend in the vanilla, molasses, and spices.
- Whisk together the flour, salt and baking soda. Add to the bowl, and blend just until combined. Fold in the chocolate chips.
- Spread the batter evenly in the baking sheet. Take a few moments to spread it out and get an even layer from side to side and end to end.
- Bake for about 25 minutes until the edges are browned. Let the gingerbread cool in the pan before slicing, and dust with a little powdered sugar, if you like.
Recipe from Martha Stewart
There’s no excuse for making plain blondies or brownies this time of year — this recipe has all the sweet, dense, chewy richness you’re craving, with a needed dose of holiday cheer. They’re a great choice for packaging as a food gift because they’re sturdy and the molasses helps them keep well. But I don’t recommend making them too far in advance, if you’re going to give a gift of food, it should be fresh and the best quality you can muster. These take just a few minutes to throw together and there’s nothing tricky involved, so you can’t mess them up. If you haven’t managed to get into the seasonal mindset yet, make a batch of these, it’ll do the trick :)