Gingerbread Blondies with White Chocolate

These little lovelies are one of my new favorite Christmas treats of all time. If you love gingerbread, you will love these. I cut them into small little squares because they are a little rich; and also, that way, you can try several different treats! (I am nothing if not strategic, ha!) 

Just look at all those spices - cinnamon, nutmeg, ginger, and cloves, oh my! There is so much good flavor in these little bars. Plus molasses. You don't even need a mixer for these - in fact, it's better if you just stir it all together by hand - and it's no big deal.

Since these are blondies, they have that signature chewiness. It's totally optional, but I do recommend topping the blondies with some melted white chocolate. It just adds another dimension to these beauties. 

You probably have all the ingredients to make these now - so whip up a last minute batch of these gingerbread blondies, and have yourself a Merry little Christmas!

Gingerbread Blondies with White Chocolate

1 cup unsalted butter, melted
1 1/2 cups brown sugar
1 egg

1/4 cup molasses

2 tsp. vanilla

1 3/4 cup flour

1 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ginger

1/4 tsp. cloves

1/2 cup white chocolate wafers, chips or 4 oz, white chocolate, chopped

In a large mixing bowl, whisk together the melted butter and brown sugar. Add in egg, molasses, and vanilla extract. Whisk until blended. 

Use a wooden spoon or rubber spatula to mix in the flour, baking powder, salt, and spices. Mix just until dry ingredients are combined.

Pour batter into a parchment lined 9x9 baking dish and bake at 350 for 38-42 minutes. Cool completely.

If desired, melt white chocolate in a glass bowl in the microwave for one minute. Stir until smooth then drizzle over the top of the blondies. Allow to set about 30 minutes.