White Chocolate Gingerbread Blondies
My Hubby is so spoiled. Last Thursday, I needed to stop at the store to grab a couple bananas to have for breakfast. While we were there, I asked if he needed anything. All of a sudden, he remembered that he needed to take something with him to his volleyball tournament over the weekend. After sorting through the emails from his team, he determined that he was supposed to bring a dessert. He gave me the puppy dog look and asked if I would mind baking something that night since I was leaving Friday night for New Hampshire.
Lucky for Hubby, I had a couple free hours that night and was able to find a recipe and grab the last remaining ingredients while at the store. I whipped up these blondies in no time flat and they smelled AMAZING baking up in the oven. Hubby took most of these to volleyball and I took the rest to New Hampshire. Aimee, Fiona, and Hubby’s volleyball team all agreed that these were another home run.
I recommend making these for any holiday gatherings you have coming up. They have a great almost carameley flavor to them and aren’t overly spiced. In fact, if you ommitted the spices all together, I’d call them caramel white chocolate blondies.
One Year Ago: Chocolate Cupcakes with Peppermint Patty Frosting, Honey Yeast Dinner Rolls, and Pumpkin Praline Cake
Two Years Ago: Snickerdoodle Blondies
Three Years Ago: The Great Sugar Cookie Debate and Lumberjack Cookies
Four Years Ago: Soft Pretzels
Spiced White Chocolate Blondies
Yield: Makes 24 bars
Ingredients:
2 3/4 cups plus 1 Tbsp flour
1 1/4 tsp baking soda
1 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 sticks (20 Tbsp or 1 1/4 cups) unsalted butter, room temperature
1 1/4 cups brown sugar
1/2 cup sugar
2 eggs
1 egg yolk
1 1/4 tsp vanilla
1/3 cup unsulfured molasses
11 ounces white chocolate chips
Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan.
Whisk together flour, baking soda, salt, and spices.
Beat butter and sugars with a mixer on medium-high speed until pale and fluffy.
Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses.
Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate chips.
Spread batter into prepared pan. Bake until edges are golden, 30-35 minutes (the middle might not be set). Let cool completely in pan on a wire rack.
Recipe from and now for something Completely Delicious, originally from Martha Stewart
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
that cake is so beautiful, and sounds delicious!
Wow! Your pictures are amazing! I would love to sink my teeth into that cake right now!
Well…. you’ve done it again! Now, I simply have to add this to my Christmas Eve repetoire. It is fabulous! So many recipes….not enough time!
http://www.simplysweeter.blogspot.com
wow! this look unbelievable. I might have to conquer my fear of baking just for this.
Wow, that is stunning! Nice job!
Whoa..this looks beyond incredible…I dont think my sweet tooth will be satisfied ever without this!
I have to do this for Christmas dessert! Thanks for sharing!
C’est magnifique! Great job!!
Seriously, that looks downright sinful and gorgeous!!! Just amazing Jen!
wow, this is over the top 🙂 but totally worth it!! looks awesome!
What a great combination of flavors! I can almost smell the cake. Yum!!
STUNNING! Good job on this, I want a piece!
…great cake!!! and happy bday to Z!!! Hugs, ciao Flavia
What am amazing cake! I love the bright red and contrasting white, simmply beautiful!
What a beautiful cake! My family would love this. Cheesecake and red velvet are my hubby’s favorites. Maybe I will make it for his birthday!
Talk about impressive! You go!
And just when I think you can’t keep coming up with brilliant ideas and delicious photos…this looks/sounds utterly amazing!
Cheesecake in between the cake layers… OMG. You so outdid yourself. That is amazing!
Wow. I saw a similar cheesecake but couldn’t fint a recipe so resolved to just make “plain ole red velvet cupcakes.” This looks so much better!
Oh My – this looks so amazing!
that looks awesome! I saw something similar in the Sam’s club add that I’ve been wanting to try but homemade would be even better
This cake looks so beautiful and I bet it tastes INCREDIBLE! I couldn’t print it out fast enough – I’m definitely trying it in the new year! Wow!
this has been on my ‘want to try’ list for a while! Maybe this will be the push i need to give it a try!
That cake looks gorgeous and delicious!
This is so cool! The only reason I like red velvet is the cream cheese frosting and this just takes it to a whole new level!
Wow, where to begin?! That bright red is gorgeous! The cheesecake hiding in the center sounds ridiculously delicious! Gorgeous photos too:)
this is a perfect holiday cake! great idea.
What a great idea! I love how the cheesecake layer looks so impressive sandwiched between the shockingly red red velvet layers!
Ok this looks amazing!
Hey girl, I am 100% sure I am going to make this for Christmas…it looks amazing! Just wondering…you used a 9″ springform pan for the cheesecake, right?
Joanne, Sorry for the delay, but yet, I used a springform pan for the cheesecake. I think that’s why it came out a tad bigger than the cake layers. Did you make it for Christmas? How did it turn out?
I made this for Christmas and it was absolutely AMAZING! My family really enjoyed it and I already have thoughts of the other cakes that would be incredible with a layer of cheesecake inbetween. What a great idea!
This looks amazing! I am making 60 red velvet cupcakes for my cousin’s homecoming. I used the red velvet recipe without the cheesecake…AMAZING! The best recipe I have found yet. Thanks, keep it up!