A chewy, richly spiced bar perfect for fall and winter snacking.
Ingredients
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
Instructions
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.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/12/chewy-gingerbread-white-chocolate-blondies/