For our next gingerbread recipe.... gingerbread blondies! I discovered this recipe last year, and it was the first baking I did after our little gingerbread man was born. The recipe is from the blog of one of my grad school classmates, and I can't even count how many times I've made this recipe in the past year- that's how good it is! I made one batch with milk chocolate chips instead of white chocolate, but I prefer white chocolate (I'd already started making them before noticing I had no white chocolate chips). I've also made them without molasses (complete accident) and although they were less flavorful, they were still good and the friends I shared them with enjoyed them thoroughly.
Blondies are tasty little treats with the added benefit of being baked in a single baking dish, which is much easier than dropping spoonful after spoonful of dough on a cookie sheet. These blondies are also finished with a white chocolate glaze, which is a nice touch, but it can be skipped if you're in a hurry (do add the glaze though, if you can!)
recipe from Liz of The Floating Kitchen
20T (2.5 sticks) butter, softened
1 and 1/4 cup brown sugar
1/2 cup plus 2T (aka 5/8 cup) granulated sugar
1 egg yolk
1/3 cup molasses
2 and 3/4 cup plus 1T flour (2 and 13/16 if you wanna get technical)
1.25t baking soda
3/4t salt (original recipe used 1.25t)
1/2t cloves (original recipe used 1/4t)
1 and 3/4 cup white chocolate chips or chunks (I open a 12oz bag, remove 1/3 cup for the glaze, and use the remaining chips for the dough)
For the glaze:
1/3cup white chocolate chips/chunks
1t vegetable oil
Prepare a 9x13 baking dish by spraying with nonstick cooking spray, lining with parchment paper so that there is an inch or 2 of paper hanging over the edges of the dish and spraying the parchment lightly. Preheat oven to 350F.
Cream the butter and sugars, beat til light, about 3 minutes. Beat in eggs, vanilla and molasses. Whisk together the dry ingredients and add to the wet ingredients. Fold in the chocolate chips.
Press the dough into the baking dish. Bake at 350F for 30-35 minutes (so says the original recipe- my oven takes 50 minutes but it tends to take longer on all recipes.) Use the parchment overhang to remove from the pan and cool on a wire rack. Once the blondies are completely cool, make the glaze:
heat the white chocolate and oil together in a double boiler until melted, then drizzle over the blondies (with a spoon or a piping bag. I'm a drizzler, it's easier but not as pretty). Depending on how you cut these, you can get up to 4 dozen.