I told you I am obsessed with gingerbread this Christmas. I was beyond excited when I saw that Martha Stewart has a gallery devoted to nothing other than gingerbread baked goods. Of course I jumped all over it, and I eventually decided to make these blondies.
I love that Caroline is interested in helping me in the kitchen. When I asked her if she waned to help mommy cook, she scampered over faster than you could say "Dora the Explorer." We pulled a stool up to the counter, and she helped me whisk the dry ingredients, then watched the mixer cream the butter, helped me add the eggs... then fell off the stool onto the floor when I stepped away for on one-thousandth of a second. She pretty much lost interest after that, which honestly was for the better. Given her food allergy, she can't eat these anyway, so maybe it's best for her to have gone back to Dora. From now on I'm sticking to baked goods that she can partake in when she is my sous chef.
In any case, these blondies are really great. Lots of nice spice from the ginger, cinnamon, and nutmeg, complexity from the molasses, and it's all balanced out by the sweetness of the white chocolate. They smell AMAZING while they cook, and it's a good thing I had plans to give most of them away in my holiday gift baskets ... I probably could have eaten many many more.
White Chocolate-Gingerbread Blondies
adapted from Martha Stewart
makes about 24 blondies
- cooking spray
- 2 3/4 cups plus 1 Tbs all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 2 1/2 sticks (20 Tbs) unsalted butter, at room temperature
- 1 1/4 cups packed brown sugar
- 1/2 cup + 2 Tbs granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 1/4 tsp vanilla extract
- 1/3 cup molasses
- 12 ounces white chocolate chips
Whisk together the flour, baking soda, salt, and spices.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars at medium speed until light and fluffy. 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 speed to low and slowly add the flour mixture. Mix until just incorporated, and fold in the white chocolate chips.
Pour the batter into the prepared dish. It will be very thick, but don't worry if it doesn't cover every corner. Smooth the top with a greased spatula.
Bake 30-35 minutes, or until the edges are golden. Allow to cool completely in the pan, about 2 hours, and slice into desired shape before serving.