By Tracey
White Chocolate-Gingerbread Blondies
adapted from Martha Stewart
Ingredients:
- 2 3/4 cups plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2 1/2 sticks (20 tablespoons) unsalted butter, at room temperature
- 1 1/4 cups packed light brown sugar
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 1/4 teaspoons vanilla extract
- 1/3 cup molasses
- 10 oz white chocolate chips
Directions:
Preheat oven to 350 F. Spray a 9×13 baking dish with cooking spray. Line the dish with aluminum foil, leaving overhang on opposite sides so you can easily lift the blondies out. Spray the foil with cooking spray.
In a large bowl, whisk together the flour, baking soda, salt, and all of the spices.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium speed until light and fluffy, about 2-3 minutes. Add the eggs and yolk, one at a time, mixing well between each addition and scraping down the bowl as needed. Beat in the vanilla and molasses. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. Add the white chocolate chips and beat quickly just to distribute – you could also fold them in with a rubber spatula, but this batter is quite heavy so I found it easier in the mixer.
Spread the batter in the prepared baking dish. I wet my fingers and used them to coax the batter into the corners of the pan. Bake for 30-35 minutes, or until the edges are golden and begin to pull away from the sides of the pan.
Allow the blondies to cool completely in the baking dish, about 2 hours. Use the foil “handles” to lift the blondies from the dish and cut into squares for serving.
