WHITE CHOCOLATE-GINGERBREAD BLONDIES
Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen 2-inch squares
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. 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 2-inch squares or desired shape.
WHITE CHOCOLATE CHIP GINGERBREAD BLONDIES
Moist, tender, boldly spiced one-bowl blondies both studded and drizzled with sweet white chocolate. Happy Holidays (or any day) indeed!
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Butter an 8"x8" baking dish or coat with non-stick cooking spray.
- Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments until melted. Remove from microwave and whisk in the brown sugar and molasses, then add the egg, ginger, nutmeg, cloves, and salt. Mix well.
- Sift the flour and baking soda over the wet ingredients. Stir just until combined. Stir in 1 cup white chocolate chips.
- Pour batter into baking dish. Using an offset spatula or your fingers, press and spread the batter evenly into the pan. The batter will be very stiff.
- Bake for 30-35 minutes, until dark golden brown, set in the middle, and the edges appear dry.
- Remove from oven and allow to cool for 60 minutes. They will sink a bit as they cool.
- Before cutting, drizzle with more white chocolate. Place 1/2 cup white chocolate chips into a microwave-safe bowl. Microwave at 50% power in 15-second increments, stirring after every 15 second zap, just until chips are melted, about 1 minute. If the chocolate seizes, stir in a 1/2 teaspoon or so of coconut oil or vegetable oil to help loosen it up and get it to a drizzle-able consistency. Use a spoon to drizzle the white chocolate over the blondies in the pan. Allow white chocolate to harden, 30 minutes to 1 hour.
- Cut into squares and serve.
- Blondies keep for several days at room temperature in an airtight container or zipper bag. They freeze amazingly, too! To freeze, cool completely on a wire rack. Place in a single layer in airtight plastic containers or large freezer bag and transfer to the freezer. To thaw, return to room temperature; they should thaw within an hour or two.
WHITE CHOCOLATE AND STEM GINGER BLONDIES
Make and share this White Chocolate and Stem Ginger Blondies recipe from Food.com.
Provided by Jonathan_Creek
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Mix melted butter and sugar. Add egg and mix until combined.
- 2. Mix flour, ground ginger, baking powder and bi carb. Add to the wet mixture gradually and use a spatula to gently fold it inches.
- 3. Add vanilla, preserved ginger and white chocolate. Fold to combine. Do not over-mix.
- 4. Add mixture to a greased, lined 9" square pan. Bake at 180°c for 18-20 mins until a skewer comes out coated with moist crumbs rather than wet batter.
- 5. Cool in tin. Turn out and portion. Nice when topped with caramelised white chocolate ganache as per photo.
Nutrition Facts : Calories 194, Fat 8.1, SaturatedFat 4.9, Cholesterol 32.5, Sodium 110.2, Carbohydrate 29, Fiber 0.3, Sugar 20.7, Protein 2
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