Gingerbread White Chocolate Blondies
These soft and flavorful gingerbread white chocolate blondies are filled with molasses, white chocolate chips and warm spices like cinnamon, cloves, and ginger. Perfect for fall and holiday baking!
Think of your favorite soft molasses cookie in a blondie with white chocolate chips and that’s what you have with these gingerbread bars. That may not sound earth shattering, but I tell ya, they’re delightful and delicious! You’ll love the rich and concentrated spiced flavor, sweet bursts of white chocolate, and soft texture.
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 make them year-round, but I particularly love them during the fall and holiday season.
Ingredients you’ll need
- Butter
- Brown sugar
- Molasses (I use regular unsulfured brands such as Grandma’s or Brer Rabbit, both easily available)
- Eggs
- Vanilla
- All-purpose flour, baking soda and salt
- Ground cinnamon, ginger, cloves and nutmeg
- White chocolate chips
How to make gingerbread white chocolate blondies
- Make the blondie batter. It’s a basic cookie dough made by creaming the butter and sugar together, then adding eggs, vanilla and molasses, and finally all of the dry ingredients and white chocolate chips.
- Spread into a 9 x 13-inch pan. Line it with overhanging parchment paper so it’s easy to lift the bars out for slicing later, then spread the dough into an even layer.
- Bake in a 350°F oven for about 30 minutes.
- Cool. They’ll finish setting up as they cool to room temperature.
- Slice. Transfer the gingerbread cookie bars to a cutting board and slice with a sharp knife.
- Enjoy! These bars keep very well for several days, stored in an airtight container. In fact, they’re the most delicious the day after baking!
Variations & add-ins
I love these gingerbread white chocolate blondies just as they are— they’re perfect! But you want to go a little extra, here’s a few suggestions:
- Add 1/2 cup chopped pecans or walnuts
- Replace 1 cup of the white chocolate chips with dark chocolate chips
- Top with cream cheese frosting
baking tip:How to cut brownies and bars cleanly
If you’re looking for pretty brownies and bar slices with clean edges, follow these tips!
- Prepare your baking pan with parchment paper with enough overhang on the sides to use as a handle to lift them out after baking.
- Let them cool completely to room temperature, which let’s them finish setting up. Bars hot from the oven are very soft and will make for messy slices.
- Remove bars from the pan using the parchment paper and transfer them to a cutting board.
- Use a large chef’s knife to slice the bars. Run it under hot water briefly to heat up the metal, then wipe dry before slicing. For the cleanest slices, heat and dry between each cut.
- (Optional) Use a ruler as a guide to make sure bars are cut to equal size.
Gingerbread 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 (226 grams) butter , softened to room temperature
- 1 ½ cup (325 grams) light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- ⅓ cup (113 grams) molasses
- 2 ¾ cup (330 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 cups (340 grams) white chocolate chips
Equipment
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking dish or line with parchment paper. (I prefer to line my pan with enough parchment overhanging the sides to use as a sling to lift the bars out for slicing once cool.)
- In the bowl of a stand mixer fitted with a paddle attachment (or with a hand-held mixer), 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.1 cup (226 grams) butter, 1 ½ cup (325 grams) light or dark brown sugar, 2 large eggs, 1 teaspoon vanilla, ⅓ cup (113 grams) molasses
- In a separate bowl, combine the flour, baking soda, salt, and spices. Add the dry ingredients to the mixer bowl and mix until almost combined. Add the white chocolate chips and mix until no streaks of dry ingredients remain.2 ¾ cup (330 grams) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, ½ teaspoon ground nutmeg, 2 cups (340 grams) 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.
- Blondies will keep at room temperature very well for several days, stored in an air-tight container.
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 rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
Recipe originally published April 2011.
Delicious. Gingerbreadish with white chocolate and easy to make.
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 =]
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.
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! 😀
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!!