White Chocolate Chip Gingerbread Blondies

It's the last recipe of 2014 y'all! I'd love to have gone out with a bang but I've literally had all the energy drained out of me these past few weeks. So, no bang today. Instead, we're keeping it simple and seasonal. You guys like that, right?


This is a basic blondie recipe amped up to a gingerbread version, and studded with white chocolate chips. Oh, and it uses brown butter. Because brown butter is life.


Also, brown butter was on our list of Mystery Dish ingredients for this month. We've added some great new members to our group this year, one of which is Colleen from Smart Cookie Cook. As the host for this month, she chose white chocolate, peppermint bark, muenster cheese, eggnog, canned biscuits, nutmeg, brown butter, cherry tomatoes, spinach, roasted garlic, vanilla ice cream and cream cheese. What a list right? It was super hard to narrow it down to what I wanted to make but in the end, simplicity called out to me.


These blondies take less than 35 minutes to whip up and they're soo soft, chewy and flavorful that they'll take even less of a time to finish. True story.

White Chocolate Chip Gingerbread Blondies

Yield: 16 squares

Ingredients:

1 and 1/2 cups all purpose flour
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (8 tablespoons) unsalted butter, melted and browned
1 cup light brown sugar, packed
2 tablespoons molasses
1 large egg, room temperature
1 cup white chocolate chips  + 1/4 cup for drizzling

Directions:

Preheat oven to 350 degrees F. Spray an 8x8 inch glass baking dish with non-stick baking spray, line with parchment paper, and spray again.

In a medium-sized bowl, whisk together flour, ginger, nutmeg, cloves, salt, baking powder, and baking soda. Set aside.

In another bowl, whisk together browned butter, brown sugar, and molasses until well-combined. Whisk in egg.

Add dry ingredients and whisk until thoroughly incorporated. Fold in white chocolate chips.

Pour batter into prepared baking dish. Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and transfer to a wire rack to cool completely.

Melt 1/4 cup of white chocolate chips in the microwave or over a double boiler. Drizzle over blondies. Refrigerate for a few minutes to harden the chocolate, then cut into squares and serve.

Don't forget to check out what the rest of the Mystery Dish gals whipped up this month!