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. 
love your adaptations- and i agree, one-pot meals usually need more veggies!
beantownbaker — March 25th, 2013 @ 3:44 pm
Not that this meal is in any way healthy, but at least bumping up the veggies (and the servings) reduces the amount of pure indulgence per serving…
Love all the changes you made to this! And I agree- the more veggies, the merrier 🙂
beantownbaker — March 25th, 2013 @ 3:45 pm
Glad I’m not the only one!
I love that idea to just throw extra veggies in. I always have some leftover unused veggies going bad in the fridge after I’ve used some for a recipe. The biscuits on this look amazing.
This looks rich and satisfying. I love the idea of biscuits on top rather than pie crust. Cream cheese chive biscuits sound especially delicious!
beantownbaker — March 26th, 2013 @ 7:29 am
I definitely plan to make these biscuits again some time. They’d be delicious even without the creamy pot pie filling under them.
I love the thought of throwing the extra veggies in, i think a lot of people are hesitant to do so. This looks so delicious and satisfying 🙂
beantownbaker — March 26th, 2013 @ 8:16 pm
Yea when it comes to cooking, I figure there’s no harm in playing with recipes. Baking is another story…
My boyfriend, who eats a good portion of the overall meals I cook plus leftovers, hates veggies. This is a problem, because I don’t like food going bad but I can’t eat it all myself. I love recipes like this because it’d probably be SO tasty, he’d hardly even notice the abundance of green. Or he’d pick the peas out. Who knows.
beantownbaker — March 26th, 2013 @ 8:16 pm
I can’t imagine hating veggies… But I agree, I think he’d hardly notice the veggies in this. It’s that creamy and delicious.
This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.
I love that you topped this off with biscuits instead of the traditional flaky crust!
beantownbaker — March 28th, 2013 @ 6:53 am
Biscuits are always the right answer 😉