Alessandra and I attended a picnic yesterday with a friend who was visiting from Michigan. We potlucked it, and as always, I brought dessert. Because Alessandra's napping has been pretty difficult lately, I needed to figure out something I could make the morning of the picnic without having to go to the store to buy anything. I had a couple bags of white chocolate chips that I bought when I made the Frankentreats but didn't end up using. Patrick isn't a fan of white chocolate, so the sky was the limit if I wasn't making something just to please him. I used my old friend google, and found this recipe from Martha Stewart, and as luck would have it, I had all the ingredients. I love gingerbread, but imagine eating gingerbread with the ooey gooey consistency of fudgy brownies. Oh my was I ever in heaven. I have it on good authority that more than one lady at the picnic had 2 or even 3 because they were so good. I sent the rest to work with Patrick today lest I be tempted to eat the rest by myself. And trust me, I would have if they stayed in the house. After hearing how delicious they were from his coworkers, Patrick tried one and thought they were really good, which is saying something, in my humble opinion, because he's an even bigger snob when it comes to chocolate than I am. He even told me last night that he doesn't like gingerbread. I thought the recipe was a tad fussy with all the odd measurements, but these blondies were well worth it.
White Chocolate Gingerbread Blondies
- 2 3/4 C + 1 Tbs all-purpose flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp salt
- 1 1/4 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 2 1/2 sticks unsalted butter, room temperature
- 1 1/4 C packed light-brown sugar
- 1/2 cup + 2 tablespoons granulated sugar
- 2 lg eggs + 1 lg egg yolk
- 1 1/4 tsp pure vanilla extract
- 1/3 C unsulfured molasses
- 12 oz (1 bag) white chocolate chips
Preheat oven to 350°. Coat a 13x9-in baking dish 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 chips.
Spread batter into prepared pan.
Bake until edges are golden, about 35-45 minutes. Let cool completely in pan on a wire rack.
