White Chocolate Gingersnap Blondies

By bsmyth10

Ingredients

• Drizzle:
• 1/4 cup unsalted butter
• 3/4 cup white chocolate chips
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tablespoons extra virgin coconut oil
• 2 tablespoons molasses
• 1 cup all-purpose Gold Medal Flour
• 1/2 cup cup finely crushed Gingersnap Cookies
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup white chocolate chips
• 1 cup white chocolate chips
• 1-2 teaspoons vegetable oil

Details

Servings 12
Adapted from picky-palate.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with parchment paper.

2. Melt butter in microwave safe bowl. Stir in ¾ Cup white chips until melted and smooth. Add the sugar, eggs, coconut oil and molasses. Mix to combine. Add flour, crushed gingersnaps, baking powder, salt and ½ Cup white chips. Pour into the dry ingredient bowl along with the melted white chip mixture. Mix until just combined.

3. Pour batter into prepared baking dish. Bake for 35-40 minutes or until baked through.  Let blondies cool completely.  Melt 1 cup of white chocolate chips in microwave.  Add 1-2 teaspoons vegetable oil to thin out.  Drizzle over each serving if desired.

Makes

Add to Recipe Box

Blondies are my favorite baked good to bake, yet I’ve never make them with gingersnaps – thank you for this wonderful recipe!

YUM! I love the addition of gingersnaps and have not seen that before. Perfect Fall/Holiday baking right here!

Blondie’s are my favorite treat! Love the addition of gingersnaps! Great for fall!

Heather Christo

These look fantastic, Jenny! I’m a huge fan of ginger-flavored anything and am adding these to my holiday baking list!

I’ve updated the recipe to make it more clear. Thanks!

Robyn Stone | Add a Pinch

I love the way these look Jenny!!! I’ve just got to make these for Little Buddy – he will love them!!!

Enter your email address to get Picky Palate posts delivered to your Inbox: