Molasses White Chocolate Blondies
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
These blondies are filled with molasses, white chocolate chips and warm spices like cinnamon, cloves, and ginger. Perfect for fall!
Ingredients
- 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)
Instructions
- 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.
Notes
Adapted from The Vintage Mixer.
Calories: 273kcal, Carbohydrates: 37g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 37mg, Sodium: 120mg, Potassium: 152mg, Fiber: 1g, Sugar: 26g, Vitamin A: 261IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
Recipe originally published April 2011.
Hi Annalise, I hope you get over your funk soon! I can't wait to see what you've baked up.
These look fabulous and I feel the same way sometimes, but you just have to write to break free. Keep it coming; it's always a joy to read!
Soo pretty and irresistible blondies..
They look beautiful ! Thanks for sharing your bad days…
Don't worry, we all have times like that. Hopefully some lovely spring weather has arrived, it will help lift your spirits!
Glad you enjoyed them! Your pictures look lovely. Lets go for a walk soon.
PS.. I think its the grey skies and the wintry weather that's lingering. I hope you have surprisingly good day today.
Glad to hear that you got up and posted, we can all get sucked into slight depressions sometimes. I hope you keep it up! Hugs.
I'm sorry you've had some bad days and funky weeks, but the truth is we all feel that way sometimes! Be comforted: I have just stumbled upon your blog, and I love it. I love your recipes. I love you! Be my new friend? 🙂
I'm glad you got out of your "funk" to share these. They look delicious. I think we all go through periods of less blogging, and it's perfectly ok. 🙂
I hate those little pot-holes we all fall into sometimes. Try as we might, the "funk" just lingers. You're not alone, my friend! I'll send you lots of good ju ju (mother-daugther lingo for good energy) in hopes that you feel like yourself again when the time is right. Your blondies are gorgeous, and I'm happy Tastespotting showed you some love so I could find you! 🙂 🙂
I hate those little pot-holes we all fall into sometimes. Try as we might, the "funk" just lingers. You're not alone, my friend! I'll send you lots of good ju ju (mother-daugther lingo for good energy) in hopes that you feel like yourself again when the time is right. Your blondies are gorgeous, and I'm happy Tastespotting showed you some love so I could find you! 🙂 🙂
I hate those little pot-holes we all fall into sometimes. Try as we might, the "funk" just lingers. You're not alone, my friend! I'll send you lots of good ju ju (mother-daugther lingo for good energy) in hopes that you feel like yourself again when the time is right. Your blondies are gorgeous, and I'm happy Tastespotting showed you some love so I could find you! 🙂 🙂
I hate those little pot-holes we all fall into sometimes. Try as we might, the "funk" just lingers. You're not alone, my friend! I'll send you lots of good ju ju (mother-daugther lingo for good energy) in hopes that you feel like yourself again when the time is right. Your blondies are gorgeous, and I'm happy Tastespotting showed you some love so I could find you! 🙂 🙂
I hate those little pot-holes we all fall into sometimes. Try as we might, the "funk" just lingers. You're not alone, my friend! I'll send you lots of good ju ju (mother-daugther lingo for good energy) in hopes that you feel like yourself again when the time is right. Your blondies are gorgeous, and I'm happy Tastespotting showed you some love so I could find you! 🙂 🙂
Hi! This is Cristina from Spain. I have also been learning recipes and practising. I just ran into your blog and find it very interesting. But one thing above all: I think your photographs are great!! Love them!!
Annalise, I know exactly what you mean about the funk. I'm wrestling myself out of one right now after being away from cooking, baking and blogging for a week. It's tough, but you'll get back your mojo soon. You're an awesome baker (as these amazing blondies prove) and everyone, myself included, is always looking forward to seeing what's next from you. Keep at it, girl! You're a superstar with a sweet tooth! 😀
These look similar to some snickerdoodle blondies I've made (and seen around on other blogs). I never knew how good simple butter, sugar, and flour could be until my introduction to all these blondie variations! Yours look absolutely beautiful.
I think any recipe that calls for more than a cup of butter can fix any bad day blues. This is a great recipe, thanks for sharing =]
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Delicious. Gingerbreadish with white chocolate and easy to make.