White Chocolate Gingerbread Blondies

By Stef -
So I don't like white chocolate, but love gingerbread, so swapped out the white chocolate for semi-sweet. I also cut down the sugar a bit too much, but all the comments I read on this recipe said they were a bit too sweet. Next time I'll add just a bit more sugar. I got this recipe off of marthastewart.com and gave them a 7.5 while Jared gave them a 7. I put my changes in bold.


Ingredients

  • Vegetable-oil cooking spray
  • 2 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger I used 1 heaping tsp. 
  • 1/4 teaspoon ground cloves I used 1/4 heaping tsp. 
  • 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature I put in only 1 stick and 1/2 C. canola oil
  • 1 1/4 cups packed light-brown sugar I put in only 3/4 cup
  • 1/2 cup plus 2 tablespoons granulated sugar I put in only 1/3 cup
  • 2 large eggs, plus 1 large egg yolk I used only 2 eggs
  • 1 1/4 teaspoons pure vanilla extract
  • 1/3 cup unsulfured molasses
  • 10 ounces white chocolate, coarsely chopped I used 4 oz. Baker's semi-sweet chocolate and 2 handfuls of my dark Callebaut chocolate.

  • Step 1

    Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.

  • Step 2

    Beat butter and brown and granulated 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.

  • Step 3

    Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.

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