Gingerbread White Chocolate Blondies

Preheat oven to 350°F and grease a 9x13 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.