Gingerbread Blondies with White Chocolate Drizzle Recipe

Introduction

These Gingerbread Blondies bring the warm, spicy flavors of gingerbread into a rich, chewy treat that’s perfect for the holidays or any cozy day. With hints of cinnamon, cloves, and a luscious molasses base, they’re topped with a sweet white chocolate drizzle that adds the perfect finishing touch.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips (for drizzle)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking powder until well combined.
3. Step 3: In a larger bowl, mix the melted butter, brown sugar, molasses, egg, and vanilla extract until the mixture is smooth.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
5. Step 5: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Step 6: While the blondies bake, melt the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
7. Step 7: Once the blondies have cooled, drizzle the melted white chocolate over the top using a fork or small piping bag. Let the chocolate set before cutting into squares and serving.

Tips & Variations

• Chill the blondies in the refrigerator for about an hour before slicing for cleaner, neater cuts.
• Add the zest of one fresh orange to the batter for a bright, citrus twist that complements the ginger and chocolate beautifully.
• Serve warm with a scoop of vanilla ice cream to elevate these blondies into a decadent dessert.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the drizzle?

Yes, dark or milk chocolate can be used instead of white chocolate. Just melt it the same way and drizzle over the cooled blondies.

How do I know when the blondies are perfectly baked?

Insert a toothpick into the center—if it comes out with a few moist crumbs but no wet batter, the blondies are done. Avoid baking too long to keep them chewy and moist.

Gingerbread Blondies with White Chocolate Drizzle Recipe

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★★★★★

4.9 from 123 reviews

These Gingerbread Blondies are a festive twist on the classic blondie bar, infused with warm ginger and spice flavors and topped with a white chocolate drizzle. Perfect for the holiday season or any time you crave a sweet, spiced treat with a rich molasses undertone. The blondies are soft, chewy, and packed with aromatic spices like ginger, cinnamon, and cloves, complementing the sweetness of brown sugar and molasses.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16 blondies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Wet Ingredients

• 3/4 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Topping

• 1 cup white chocolate chips (for drizzle)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing some to overhang on the sides for easy removal of the baked blondies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, salt, and baking powder until evenly combined.
3. Combine Wet Ingredients: In a larger bowl, mix the melted unsalted butter, packed light brown sugar, molasses, egg, and vanilla extract. Stir together until the mixture is smooth and homogenous.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients bowl, folding gently until just combined. Be careful not to overmix to maintain a tender texture.
5. Bake: Pour the batter into the prepared baking pan and spread it out evenly using a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
6. Prepare White Chocolate Drizzle: While the blondies bake and cool, melt the white chocolate chips in a microwave-safe bowl by heating in 30-second intervals. Stir between each interval until the chocolate is smooth and fully melted.
7. Drizzle and Serve: Once the blondies have cooled completely and been removed from the pan using the parchment overhang, drizzle the melted white chocolate over the top using a fork or small piping bag. Allow the drizzle to set before cutting into 16 squares and serving.

Notes

• Chill Before Cutting: For cleaner, neater cuts, refrigerate the blondies for about an hour before slicing.
• Add Fresh Orange Zest: Add the zest of one orange to the batter for a refreshing citrus twist that pairs beautifully with ginger and chocolate flavors.
• Serve with Ice Cream: Warm the blondies slightly and serve them topped with a scoop of vanilla ice cream for an elevated dessert experience.

Keywords: Gingerbread blondies, holiday dessert, spiced blondies, molasses blondies, white chocolate drizzle, ginger dessert bars, festive treats