Chewy, gooey blondies with packed with warming winter spices and chunks of creamy white chocolate. A bar to rival the very best brownie.
Ingredients
125g unsalted butter, melted and cooled
160g plain white flour
¾ tsp ground ginger
¾ tsp ground cinnamon
¼ tsp baking powder
pinch ground cloves
pinch ground nutmeg
pinch salt
180g light brown sugar
1 medium egg + 1 medium egg yolk
2 tbsp molasses (syrup)
seeds from one vanilla pod, scraped
150g white chocolate, coarsely chopped into chunks
Instructions
Preheat the oven to 180 degrees C/Gas mark 4. Grease a baking tin approx. 20 x 30cm with butter and line with baking parchment.
In a medium bowl, sift together the flour, spices, baking powder and salt.
In a separate bowl, whisk together the sugar and egg until smooth and creamy. Whisk in the molasses followed by the cooled melted butter. Continue whisking 2 - 3 minutes until pale and thick.
Fold in the flour mixture, followed by the white chocolate chunks, then spoon into your prepared tin, spreading flat with a spatula. The mixture will be fairly thick - stickier than cookie dough but definitely too thick to pour.
Bake for 20 - 25 minutes until set around the edges and a skewer inserted in the middle comes out slightly gooey. Remove from the oven and leave to cool completely in the tin before slicing into squidgy squares.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2014/12/01/gingebread-blondies/