Gingerbread White Chocolate Blondies

Gingerbread White Chocolate Blondies is a brownie recipe built around packed light brown sugar, granulated sugar and unsulphured molasses. Plan on 24 Bars (9X13-inch pan) and about 40 minutes.

• Yield 24 Bars (9X13-inch pan)
• Ready in 40 minutes
• Prep 15 minutes
• Cook 35 minutes

Ingredients

• 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 1/3 cup unsulphured molasses
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 3/4 cups plus 2 tablespoons all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 3/4 cups white chocolate chips
• Nonstick cooking spray

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a 9X13-inch metal pan with cooking spray and set aside. (If using a glass or dark-coated pan, reduce the oven temperature to 325 degrees.)
2. In the bowl of an electric stand mixer fitted with the paddle attachment or using a handheld mixer, beat the butter, brown sugar, and granulated sugar on medium speed until creamy, 2 to 3 minutes.
3. Add molasses, eggs, egg yolk, and vanilla, and mix until well combined, scraping down the sides of the bowl as needed.
4. Add flour, baking soda, cinnamon, ginger, salt, and cloves, and mix on low speed until just combined. A few dry streaks are ok.
5. Stir in the white chocolate chips.
6. Spread batter evenly into prepared pan and bake until edges are golden and a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
7. Let cool completely in pan. It's normal for the middle of the bars to settle lower than the edges as they cool. Cut into squares and serve. The bars are delicious chilled or at room temperature.

Cool the pan before you lift the squares.