Monday, November 17, 2008
Gingerbread White Chocolate Blondies
The original recipe says to bake on a 12x7 rimmed cookie sheet, but there was so much batter and I wasn't wild about baking on flat pan, so I used a 13x9 and it worked out well. This is originally a Martha Stewart recipe, so I was rolling my eyes at the fussy measurements; but in the end it was all worth it. If you even slightly enjoy any of these flavors, you need to try these now!
slightly adapted from Dinner & Dessert
Makes about 24 bars (depending on how you cut them)
2 ¾ cups plus 1 tablespoon all-purpose flour
1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ¼ cups (2 ½ sticks) unsalted butter, room temperature
1 ¼ cups packed light brown sugar
½ cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips
Nonstick cooking spray
Preheat oven to 350 degrees F. Prepare a 13x9 baking dish with cooking spray and set aside.
Whisk together flour, soda, salt, and spices in a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.
Add flour mixture on low speed until combined. Stir in white chocolate.
Spread batter evenly into prepared pan and bake until golden on edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.