These Gingerbread Blondies get a spicy boost from grated fresh ginger while chunks of white chocolate add a balancing creamy sweetness. For a note of crunch, consider stirring in about 1 cup (113 grams) of chopped pecans, walnuts, or almonds into the batter. Find more delicious holiday treats in our 2018 Holiday Cookies Special issue!
Makes about 9
- ¾ cup (170 grams) unsalted butter, melted
- 2 cups (440 grams) firmly packed light brown sugar
- 2 large eggs (100 grams)
- 1 tablespoon (13 grams) vanilla extract
- 1 tablespoon (18 grams) finely grated fresh ginger
- 2¼ cups (281 grams) all-purpose flour
- 1 tablespoon (6 grams) ground ginger
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (2 grams) ground cinnamon
- 1 teaspoon (2 grams) ground allspice
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground cloves
- ¼ teaspoon (1.25 grams) baking soda
- ¼ teaspoon ground nutmeg
- 4 ounces (116 grams) white chocolate, chopped
- Preheat oven to 350°F (180°C). Line a 10-inch square metal baking pan with parchment paper, letting excess extend over sides of pan.
- In the bowl of a stand mixer fitted with the whisk attachment, beat melted butter, brown sugar, eggs, and vanilla at high speed until sugar is dissolved and mixture has lightened in color, about 5 minutes. Beat in grated ginger.
- In a medium bowl, sift together flour, ground ginger, baking powder, cinnamon, allspice, salt, cloves, baking soda, and nutmeg. Fold flour mixture into butter mixture. Fold in half of chopped white chocolate. Spread batter in prepared pan, and top with remaining white chocolate.
- Bake until a wooden pick inserted in center comes out mostly clean, 35 to 40 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan. Trim edges, and cut into bars. Store in an airtight container for up to 1 week.