White Chocolate Gingerbread Blondies Food

WHITE CHOCOLATE-GINGERBREAD BLONDIES

Steps:

• 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.
• 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.
• 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.

BROWN BUTTER WHITE CHOCOLATE BLONDIES

Steps:

• Brown the butter by placing it in a medium saucepan over low heat to cook until medium-brown (not too light, not too burned), about 10 minutes. Remove from the heat and let it cool.
• Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking pan.
• Beat the cooled brown butter and brown sugar together in a stand mixer fitted with the paddle attachment until creamy. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in chocolate chips and press the mixture evenly into the prepared pan.
• Bake the blondies until a toothpick inserted into the center comes out with only a few crumbs stuck to it, about 35 minutes (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap them individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
• In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

WHITE CHOCOLATE CHIP GINGERBREAD BLONDIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter an 8"x8" baking dish or coat with non-stick cooking spray.
• Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments until melted. Remove from microwave and whisk in the brown sugar and molasses, then add the egg, ginger, nutmeg, cloves, and salt. Mix well.
• Sift the flour and baking soda over the wet ingredients. Stir just until combined. Stir in 1 cup white chocolate chips.
• Pour batter into baking dish. Using an offset spatula or your fingers, press and spread the batter evenly into the pan. The batter will be very stiff.
• Bake for 30-35 minutes, until dark golden brown, set in the middle, and the edges appear dry.
• Remove from oven and allow to cool for 60 minutes. They will sink a bit as they cool.
• Before cutting, drizzle with more white chocolate. Place 1/2 cup white chocolate chips into a microwave-safe bowl. Microwave at 50% power in 15-second increments, stirring after every 15 second zap, just until chips are melted, about 1 minute. If the chocolate seizes, stir in a 1/2 teaspoon or so of coconut oil or vegetable oil to help loosen it up and get it to a drizzle-able consistency. Use a spoon to drizzle the white chocolate over the blondies in the pan. Allow white chocolate to harden, 30 minutes to 1 hour.
• Cut into squares and serve.
• Blondies keep for several days at room temperature in an airtight container or zipper bag. They freeze amazingly, too! To freeze, cool completely on a wire rack. Place in a single layer in airtight plastic containers or large freezer bag and transfer to the freezer. To thaw, return to room temperature; they should thaw within an hour or two.

GINGERBREAD BLONDIES

Steps:

• Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9 inch baking pan; set aside.
• In a bowl, cream the butter and brown sugar using an electric mixer at medium speed; continue beating until pale brown and thick, about 5 minutes.
• Beat in the molasses until smooth and uniform.
• Then beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second; scrape down sides of bowl as needed.
• With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated-do not beat.
• Spoon batter into pan, spreading it gently into the corners.
• Bake for 20 minutes or until the top is light brown and pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
• Cut the blondies into 16 squares while they are still in the pan; carefully remove them with an offset spatula.
• Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.

WHITE CHOCOLATE BAKER'S ONE BOWL BLONDIES

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs. Add flour, baking powder and salt; mix well. Stir in nuts.
• Spread into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Use foil handles to lift brownies from pan before cutting to serve.

GINGERBREAD BLONDIES W/WHITE-CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees. Cover a 9-by-13-inch rimmed baking pan with aluminum foil or parchment paper(let some pieces hang over the sides, so it'll be easier to remove th blondies later). Whisk together flour, baking soda, and salt.
• Beat butter,brown and granulated sugar, and spices with a mixer(or by hand) on medium-high speed until pale and fluffy. Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as needed. Gradually add in the vanilla and the molasses.Add flour mixture, and beat until just combined. Stir in white chocolate.
• Spread the batter evenly into the prepared pan. Bake until edges are golden and a toothpick comes out clean, about 25-35 minutes. Let cool . Cut into 2-inch squares or desired shape.Store in an airtight container for up to 1 week.

WHITE CHOCOLATE BLONDIES

Steps:

• Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
• Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy - this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
• Add the vanilla to the melted chocolate and give it a good stir - don't worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
• Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin - the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.

WHITE CHOCOLATE BLONDIES

Steps:

• Heat oven to 350°F.
• Line 9-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Add flour, baking powder and salt; mix well. Stir in chocolate and nuts. Spread onto bottom of prepared pan.
• Bake 20 to 25 min. or until toothpick inserted in center comes out clean. (Do not overbake.) Cool. Use foil handles to lift dessert from pan before cutting into 32 bars to serve.