Friday, December 18, 2009
White Chocolate Gingerbread Blondies
Oh. My. God. Fabulous. These are the winner for the Christmas Party. They were so good and very holiday-esque. (Can you tell I'm obsessed with Gingerbread lately?) I even put the tree in the background of the picture for added effect ;) I almost didn't try them out, but as I was asking my husband's opinion on what to make he said "I love blondies!". Thank you, Dan. This recipe calls for a 17x12 pan, which I don't have and even if I did I didn't want 4 dozen bars if they were terrible. So, I made them in an 8x8 pan and made 1/3 of the recipe. I set the timer for 13 minutes (which wasn't enough) and kept checking every couple of minutes until they looked done. You don't want to overbake these - I think mine were slightly underbaked and they were very chewy! I will definitely be making these again (most likely in a 13x9 pan using half of the recipe).
Adapted from: http://www.marthastewart.com/
INGREDIENTS - Makes about 4 dozen 2-inch squares
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
1/4 teaspoon ground cloves
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses (I used honey)
10 ounces white chocolate, coarsely chopped
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.
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.
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. Blondies can be stored in an airtight container for up to 1 week.