Saturday, December 18, 2010

White chocolate gingerbread blondies

White chocolate gingerbread blondies / Blondies de gingerbread e chocolate branco

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

20 comments:

diamond said...

they look so perfect :D

alice said...

Delicious! I love the deep colour they have. Maybe they ought to be strawberry-blondies!

eatgood4life.blogspot.com said...

These look amazing, and I bet they taste even better. I have to start baking using more spices like you, thanks for the inspiration :-)

Sara said...

These blondies look fabulous! Yum yum. :)

Jennifurla said...

This looks great

Xiaolu @ 6 Bittersweets said...

Oh it gets me drooling, too. What a genius creation.

Pam said...

Gorgeous, beautiful, fantastic. As usual.

Katie said...

These sound fab! I've never had a gingerbread blondie but I love the spices :)

Yolanda said...

Hi, Patricia. I'm Spanish and in Spain it's not usual at all to find recipes which include this kind of spices, but I must confess that I love them, as you do. So I'll have a look at Martha's recipes collection to get ideas.

Your blondies look amazingly gorgeous! It's a pity I can't enjoy them now!

Yolanda

Joanne said...

I have recently become obsessed with gingerbread as well! I didn't know about Martha's collection but it sounds downright dangerous! I DO have some white chocolate chips in my cabinet. Hmmm...

These look wonderful!

Mary said...

Those are perfect. So amazing!

Nicole said...

I bet these would also be good with cinnamon chips as well. They really look quite chewy and perfect. I had never seen a gingerbread blondie before. Perfect for the holidays.

Lora said...

Wow these look amazing. I love the white chocolate gingerbread combination.

Rachel said...

oooh yum! These look so chewy and good! I'm intrigued by the white chocolate - gingerbread marriage. Gonna have to try that!

Gemma said...

I just made these for a christmas work shout, and they were AMAZING! Even people who don't do gingerbread loved them! Thankyou so much for your blog

Sil BsAs said...

Beautifull! but I have always the same problem with gingerbread like recipes.. molasses! do you know some kind of replacement? do you get it in Brazil?
Thanks !

Paprika&Paprika said...

Wow! What a beautiful blog!!!
Compliments & Merry Christmas !!

BrandiRRoberts said...

The largest pan I have is a 13 x 9. Do you think that would be okay?

eatme_delicious said...

These look and sound completely perfect!! I love the combination of white chocolate + gingerbread, and a blondie sounds like the perfect vessel to pair them in.

Pam said...

Yummy! I plan to try to covert this with gluten free flour for my daughter. Let you know how it turns out.

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