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Gingerbread Blondies with White Chocolate Decorations Recipe

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These warm and gooey Gingerbread Blondies are a delightful holiday dessert alternative to traditional Christmas cookies. Made with rich brown butter for a deep nutty caramel flavor, these blondies are topped with festive white chocolate decorations that add a playful and elegant touch, perfect for holiday gatherings or cozy winter treats.

Ingredients

Blondies

  • 10 tbsp butter
  • 1 cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 tbsp egg white
  • 1 tsp vanilla extract
  • 1 tbsp gingerbread spice
  • 1 heaping tsp baking soda
  • Pinch of salt
  • 2 cups all-purpose flour

Blondie Topping

  • ½ cup white chocolate melting chips

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, allowing some overhang for easy removal of the blondies later.
  2. Brown the butter: In a sauce pot over medium heat, melt the butter, stirring constantly for 4-6 minutes until it bubbles, thickens, and turns a golden brown without burning. This deepens the flavor with nutty caramel notes.
  3. Add brown sugar: Mix the brown sugar thoroughly into the browned butter while still warm.
  4. Whisk sugars and eggs: In a large mixing bowl, whisk together the white sugar, whole egg, and egg white vigorously for 1-2 minutes until fluffy and lightened in texture.
  5. Combine wet ingredients: Add the browned butter and brown sugar mixture along with vanilla extract to the whipped eggs and sugar. Mix well to incorporate all ingredients evenly.
  6. Fold in dry ingredients: Gently fold in the all-purpose flour, baking soda, salt, and gingerbread spice until just combined to avoid overmixing which can make the blondies dense.
  7. Pour and bake: Transfer the blondie batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 18-20 minutes, or until the blondies turn an even golden color and the center is set and slightly risen.
  8. Melt white chocolate: While baking, place white chocolate melting chips in a microwave-safe small bowl. Microwave in 30-second intervals, stirring between each, until fully melted without overheating, typically about three intervals.
  9. Create decorations: Pour melted white chocolate into a small sandwich bag and snip off one corner. Pipe festive shapes such as Christmas trees and snowflakes onto parchment paper. Chill these white chocolate decorations in the fridge or a cool place until set.
  10. Cool blondies: Remove the blondies from the oven and let them cool in the pan for several minutes. The tops should still be slightly warm when applying decorations.
  11. Decorate: Gently place the chilled white chocolate shapes onto the warm blondies. The heat will slightly melt the white chocolate, allowing them to stick beautifully to the top.
  12. Slice and serve: Use the parchment paper overhang to lift the blondies out of the pan onto a cutting board. Slice into 24 squares and enjoy your festive, gooey gingerbread blondies.

Notes

  • Store the blondies in an airtight container in the refrigerator for up to 5 days to maintain a doughy texture.
  • While browning the butter is optional, it significantly enhances flavor with a richer, nutty depth.
  • Be careful not to overbake the blondies; they should remain moist and gooey inside.
  • White chocolate decorations can be made ahead and stored refrigerated until ready to use.

Find it online: https://marthatasty.com/gingerbread-blondies-with-white-chocolate-decorations-recipe/