I love the spiced flavor of gingerbread, and these gingerbread and white chocolate blondies capture it perfectly, wrapped up in chewy, chocolate-studded squares. Rich and beautifully spiced, these blondies evoke the flavor of classic gingerbread without being overpowering. Just right as a late winter treat to enjoy with a hot cuppa.
Easy one bowl gingerbread blondies with white chocolate
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Chewy and buttery gingerbread blondies with white chocolate
" data-orig-size="4000,6000" />These buttery blondies are incredibly moreish, with golden syrup adding a hint of caramel to each bite. And let’s be honest, we all love a one bowl recipe, right? These blondies are too easy, you’ll have the batter mixed and in the oven in no time.
Easy one bowl gingerbread blondies with white chocolate
" data-orig-size="4000,6000" />
Chewy and buttery gingerbread blondies with white chocolate
" data-orig-size="4000,6000" data-image-title="One bowl gingerbread and white chocolate blondies" data-image-caption="" aperture="aperture" />Store your blondies in an airtight container, ready for tea time, If you’re feeling indulgent, warm them slightly and serve with ice cream or whipped cream for a tasty dessert. Either way, they’re absolutely delicious – and they won’t last long (ours certainly didn’t!).
Love baked squares? Don’t miss my small batch chocolate liqueur brownies or these sticky marmalade squares.
GINGERBREAD & WHITE CHOCOLATE BLONDIES
- Servings: Makes 16
- 150 g butter, melted
- 160 g light brown sugar
- 50 ml golden syrup
- 1 large egg
- 5 ml (1 tsp) vanilla extract
- 150 g cake flour
- 2.5 ml (½ tsp) baking powder
- 1.25 ml (¼ tsp) fine salt
- 7.5 ml (1½ tsp) ground ginger
- 2.5 ml (½ tsp) cinnamon
- 1.25 ml (¼ tsp) cloves
- 1.25 ml (¼ tsp) nutmeg
- 120 g white chocolate, roughly chopped
1.) Preheat the oven to 160ºC and line a 20 cm square baking tin with baking paper.
2.) Place the butter in a mixing bowl. Add the sugar and mix together with a wooden spoon. Add the syrup, egg and vanilla. Mix to combine.
3.) Add the flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg. Mix until just combined. Add the chocolate and fold in.
4.) Tip the batter into the tin. Bake for 35-40 minutes until a deep golden color. Set aside to cool completely. Once cooled, remove from the tin and cut into squares.
