Sunday, December 1, 2013

White Chocolate-Gingerbread Blondies

adapted from Martha Stewart
Vegetable-oil cooking spray
3 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/2 sticks 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 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
10 ounces white chocolate


Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.

Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.

Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.

I am secretly an old man due to my unnatural love of all things gingerbread. I could definitely live off of gingerbread. Nothing makes my heart as happy as gingerbread cookies. So, when I saw that Martha had a recipe for gingerbread blondies, I had to jump on that train. Although I despise all things white chocolate, I used a bag of white chocolate chips in the blondies, because I had a bag, and I might as well use them now. My bars kind of exploded over the sides while in the oven, so I think I'll reserve some of the batter next time. And there will definitely be a next time, because these were amazing.