White chocolate gingerbread blondies

I’m a sucker for spices – you’ve probably noticed that – and the word “gingerbread” gets me drooling already; can you guess what I felt when I found Martha’s gingerbread recipe collection? :)

The only problem was choosing ONE recipe to make - luckily for me the bag of white chocolate chips in my pantry helped me out a little. ;)

White chocolate gingerbread blondies
from here

2 ¾ cups + 1 tablespoon (395g) 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/282g) unsalted butter, room temperature
1 ¼ cups (218g) packed light-brown sugar
½ cup + 2 tablespoons (124g) granulated sugar
2 large eggs
1 large egg yolk
1 ¼ teaspoons pure vanilla extract
1/3 cup (80ml) unsulfured molasses
280g (10oz) white chocolate, coarsely chopped - I used chips

Preheat oven to 180°C/350°F. Butter a 42x30cm (17x12in) rimmed baking sheet, line with foil and butter the foil as well.
Whisk together flour, baking soda, salt, and spices.
Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
Spread batter into prepared pan. Bake until edges are golden, about 25 minutes*. Let cool completely in pan on a wire rack. Cut into 5cm (2in) squares or desired shape.
The blondies can be stored in an airtight container for up to 1 week.

* I needed to bake mine for 35 minutes, the mixture puffed while in the oven then flattened in the center after cooling

Makes 4 dozen 5cm (2in) squares – I made 2/3 of the recipe above, used a 20cm (8in) square pan and got 16 squares