Gingebread Blondies with White Chocolate Chunks
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 15
Chewy, gooey blondies with packed with warming winter spices and chunks of creamy white chocolate. A bar to rival the very best brownie.
  • 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
  1. 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.
  2. In a medium bowl, sift together the flour, spices, baking powder and salt.
  3. 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.
  4. 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.
  5. 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