White Chocolate-Gingerbread Blondies

By Caitie

Ingredients

• cooking spray
• 2 3/4 cups plus 1 Tbs all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp ground nutmeg
• 2 1/2 sticks (20 Tbs) unsalted butter, at room temperature
• 1 1/4 cups packed brown sugar
• 1/2 cup + 2 Tbs granulated sugar
• 2 large eggs plus 1 egg yolk
• 1 1/4 tsp vanilla extract
• 1/3 cup molasses
• 12 ounces white chocolate chips

Details

Servings 24
Adapted from pink-parsley.com

Preparation

Step 1

Preheat the oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.

Whisk together the flour, baking soda, salt, and spices.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars at medium speed until light and fluffy. Add the eggs and yolk, one at a time, mixing well between each addition and scraping down the bowl as needed. Beat in the vanilla and molasses. Reduce speed to low and slowly add the flour mixture. Mix until just incorporated, and fold in the white chocolate chips.

Pour the batter into the prepared dish. It will be very thick, but don't worry if it doesn't cover every corner. Smooth the top with a greased spatula.

Bake 30-35 minutes, or until the edges are golden. Allow to cool completely in the pan, about 2 hours, and slice into desired shape before serving.