These moist, relatively thin blondies burst with gingerbread spices and white chocolate chunks.
Recipe information
Yield
makes 4 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheet with nonstick spray and line the bottom with parchment paper. Spray the parchment and set aside.
Step 2
Whisk together flour, soda, salt, and spices in a bowl.
Step 3
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined. Add flour mixture on low speed until combined. Stir in white chocolate.
Step 4
Spread batter evenly into prepared pan and bake until golden on edges, about 25 minutes. Let cool completely in pan; cut into 2-inch squares. Blondies can be stored in airtight containers at room temperature up to 1 week.
