Recipe developed by: Renée Kohlman from Sweetsugarbean
These blondies have all of the classic gingerbread spices, with dry mustard powder added in for a depth of flavour. Chewy and utterly delicious, these are spectacularly seasonal especially with the white chocolate drizzle.
Preheat the oven to 350ºF. Line a 9x9 pan with parchment paper.
In the bowl of a stand mixer, beat together the cooled browned butter, brown sugar, and molasses until light and creamy, about 3 minutes. Stop and scrape the bowl a few times. Beat in the eggs, vanilla, and fresh grated ginger. Mix until smooth and combined.
In a medium bowl, combine the flour, ground ginger, ground cinnamon, ground cloves, dry mustard powder, baking powder, and salt. On low speed, gradually add the flour mixture. Don’t overmix.
Scrape the mixture into the prepared pan, spreading it evenly with an offset spatula. Bake for about 25 minutes until the edges are set yet it's still slightly gooey in the centre. Remove from the oven and let cool on a wire rack.
Place the white chocolate in a microwave safe bowl and heat on low until melted and smooth.
Remove the blondies from the pan. Drizzle with the melted white chocolate. Scatter sprinkles on top, if using. When the white chocolate has firmed up (slide into the refrigerator to speed up this process) cut into squares. Store in an airtight container for up to 4 days.
Serving Size 1
Servings 16
- Amount Per Serving
- Calories 250
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 8g40%
- Cholesterol 55mg19%
- Sodium 170mg8%
- Potassium 127mg4%
- Total Carbohydrate 27g9%
- Dietary Fiber 0g
- Sugars 25g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350ºF. Line a 9x9 pan with parchment paper.
In the bowl of a stand mixer, beat together the cooled browned butter, brown sugar, and molasses until light and creamy, about 3 minutes. Stop and scrape the bowl a few times. Beat in the eggs, vanilla, and fresh grated ginger. Mix until smooth and combined.
In a medium bowl, combine the flour, ground ginger, ground cinnamon, ground cloves, dry mustard powder, baking powder, and salt. On low speed, gradually add the flour mixture. Don’t overmix.
Scrape the mixture into the prepared pan, spreading it evenly with an offset spatula. Bake for about 25 minutes until the edges are set yet it's still slightly gooey in the centre. Remove from the oven and let cool on a wire rack.
Place the white chocolate in a microwave safe bowl and heat on low until melted and smooth.
Remove the blondies from the pan. Drizzle with the melted white chocolate. Scatter sprinkles on top, if using. When the white chocolate has firmed up (slide into the refrigerator to speed up this process) cut into squares. Store in an airtight container for up to 4 days.