I feel like you probably think I’m the “homemade gift giving” type.
Truth is, we eat pretty much everything I make ourselves, and not just because I’m terrible at sharing. I have an unending fear of giving someone an edible gift with a hair in it, a very real possibility 3.5 months post-baby. Also, the pressure! What if it gets dried out/squished/crumbled/sticky…and they think that’s how I always make things? The truth is, I’m a food gift buyer. The irony is not lost on me, when I pick up that ribbon-festooned box of gorgeous chocolate covered pretzels, that I could have made things myself for probably less cost, but the time and stress and bonus child slobber just don’t make it fun.
Also, I’m obsessed with gingerbread at the moment so I’d like to assume everyone else is similarly obsessed. At the same time, I realize that my self-centred single-minded focus is probably not universally applicable. There may actually be someone out there who doesn’t like gingerbread. If that’s the case, do I want to be the one handing them something I love intensely when the possibility exists that it will be discarded, unloved and unwanted?
I don’t really know what defines a blondie, aside from its not being a brownie, so I’m calling these blondies. Again, take it or leave it as you will. I’m in a mood today, aren’t I?
They’re chewy, buttery, brown sugary, have chocolate chips, and are baked in a large pan…blondies, yes? These are so much easier than cut-out gingerbread cookies or, worse yet, a gingerbread house, and are totally, incredibly tasty, sure to satisfy any gingerbread craving by the fifth square.Grab your molasses and move your a- *ahem* bums. These need makin’! Like any blondies, over-baking will mean they dry out, so don’t be doing that if you like things ch-ch-ch-choooooey. No more gingerbread for awhile now, I promise :)
- 2¼ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice (or sub a combination of cloves and nutmeg)
- 1 cup butter, softened to room temperature
- 1 cup lightly packed brown sugar (regular or dark brown)
- ⅓ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- ⅓ cup fancy molasses (not blackstrap)
- 1½ cups white chocolate chips, divided
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9x13-inch baking dish.
- In medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger and allspice.
- With electric mixer, cream softened butter with sugars until creamy and pale (about 3 minutes). Add eggs and blend well, then add vanilla and molasses, scraping down sides of bowl as needed.
- With mixer on low, incorporate flour mixture gradually, then add 1 cup white chocolate chips.
- Spread batter in prepared pan, patting it in with slightly damp hands or pressing with a spatula coated lightly with cooking spray. Sprinkle remaining ½ cup chocolate chips on top and press down lightly.
- Bake for 25-30 minutes, until just set in the middle (it may still jiggle a little but will set further as it cools).
- Let cool completely on cooling rack before cutting into squares. Store in an airtight container at room temperature for 5 days, or freeze for longer storage.
Adapted from the Save-on-Foods grocery flyer.