Chewy Gingerbread White Chocolate Blondies
Recipe type: Squares
Total time: 
Serves: 24-32
A chewy, richly spiced bar perfect for fall and winter snacking.
  • 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
  1. Preheat oven to 350 degrees Fahrenheit and lightly grease a 9x13-inch baking dish.
  2. In medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger and allspice.
  3. 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.
  4. With mixer on low, incorporate flour mixture gradually, then add 1 cup white chocolate chips.
  5. 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.
  6. Bake for 25-30 minutes, until just set in the middle (it may still jiggle a little but will set further as it cools).
  7. 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