Thursday, December 16, 2010

Gingerbread White Chocolate Blondies

These are a really nice variation from the usual brownies and blondies and incorporate the traditional Christmas flavor of ginger just beautifully.  I made them for Corban's Royal Ranger class for snack on Wednesday night and they went over very well.....and I wasn't the least disappointed to see there were some leftover when the family got home.  Even Grant is a fan.....and he usually doesn't go for ginger-flavored things much.

These will definitely go into the keeper category for Christmas-time baking.

Recipe (from Mel's Kitchen Cafe)

2 ¾ cups plus 2 tablespoons all-purpose flour
1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ¼ cups (2 ½ sticks) butter
, room temperature
1 ¼ cups packed light brown sugar
½ cup granulated sugar

2 large eggs plus 1 egg yolk
1 ¼ teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips

Nonstick cooking spray
Preheat oven to 350 degrees F. Prepare a 13×9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).
Whisk together flour, soda, salt, and spices in a bowl.
In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.
Add flour mixture on low speed until combined. Stir in white chocolate.
Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.

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