Description
Thick and fudgy gingerbread blondies packed with warm spices and white chocolate.
Ingredients
200 g unsalted butter melted
250 g light brown sugar
3 medium eggs
1 tsp vanilla extract
275 g plain flour
2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp cornflour optional
200 to 300 g white chocolate chips
50 g white chocolate melted
Gingerbread biscuit crumbs
Instructions
1. Preheat oven to 180ºC or 160ºC fan. Line a 9×9 inch tin with parchment.
2. Beat melted butter and sugar until smooth.
3. Add eggs and vanilla. Mix until combined.
4. Add flour, cornflour, ginger, cinnamon, and nutmeg. Mix into thick batter.
5. Fold in white chocolate.
6. Spread batter in tin.
7. Bake 25 to 30 minutes until center wobbles slightly.
8. Cool fully. Chill for one hour for fudgier texture.
9. Drizzle with white chocolate and add biscuit crumbs.
Notes
Bake time can vary depending on oven.
If blondies turn cakey they were over baked.
Refrigerating helps set the texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Traybakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 6
- Sodium: 0
- Fat: 22
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 18
- Cholesterol: 0