These blondies are filled with molasses, white chocolate chips and warm spices like cinnamon, cloves, and ginger. Perfect for fall!
Think of your favorite soft molasses cookie in a bar with white chocolate chips and that’s what you have with these blondies. That may not sound earth shattering, but I tell ya, they’re addictive!
This is the dessert I’m bringing to every potluck until spring. Cookies are great, but bars that you can so effortlessly bake all at once— even better! And sure, you can enjoy a molasses cookie or blondie year-round, but I particularly love them during the fall and holiday season.
baking tip:Slicing cookie bars and brownies
Take these simple steps to get neat, pretty slices of cookie bars or brownies every time.
- Line baking pan with greased foil or parchment paper with overhanging sides to use as handles to easily lift bars out of the pan for slicing.
- Cool baked bars or brownies completely to room temperature before removing them from the pan. For softer bars, chill in the fridge for at least 30 minutes before slicing.
- Slice with a sharp serrated knife, wiping it clean between each cut.
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Molasses White Chocolate Blondies
- 1 cup unsalted butter (226 grams)
- 1 1/2 cup light or dark brown sugar (325 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 1/3 cup molasses (113 grams)
- 2 3/4 cup all purpose flour (330 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2 cups white chocolate chips (340 grams)
- Preheat oven to 350 degrees F and grease a 9x13 inch baking dish or line with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and the sugar on high speed until light and creamy, about 3 minutes. Add the eggs one at a time, mixing after each. Beat in the vanilla and molasses.
- In a separate bowl, combine the flour, baking soda, salt, and spices. Add the dry ingredients to the mixer bowl and mix until just combined. Add the white chocolate chips.
- Spread into the prepared baking dish and bake until the blondies are set and start to pull away from the pan, about 30-35 minutes. Allow the blondies to cool completely in the pan before slicing.
Recipe originally published April 2011.