If you’re looking for a festive treat that’s a little different but absolutely delicious, you’ll want to try my Gingerbread Blondies with White Chocolate Drizzle Recipe. These blondies capture all the warm, spicy flavors of traditional gingerbread but with that irresistible chewy, buttery blondie twist. And the white chocolate drizzle? It adds the perfect sweet finish that makes everyone come back for seconds. Trust me, once you bite into these, you’ll wonder where they’ve been all your holiday baking life!
Why You’ll Love This Recipe
- Unique Flavor Combo: Combines cozy gingerbread spices with buttery blondies for a fresh holiday twist.
- Easy to Make: Uses simple pantry ingredients with straightforward steps, so you can whip this up anytime.
- DIY Fun: The white chocolate drizzle and festive decorations make them perfect for sharing and gifting.
- Versatile Treat: Great as a quick dessert, snack, or a crowd-pleaser at holiday parties.
Ingredients & Why They Work
Every ingredient here plays a role in creating that classic gingerbread flavor with the rich, tender texture of a blondie. Plus, the mix of molasses and warm spices brings all the festive joy without needing complicated steps.
- Unsalted Butter: Melting the butter gives the blondies that fudgy, tender texture. Use unsalted to control saltiness.
- Granulated Sugar & Brown Sugar: A combo for sweetness and moisture; brown sugar adds a hint of caramel that complements the spices.
- Molasses: The star player for that authentic gingerbread depth and richness.
- Large Egg: Binds everything together and adds richness.
- Vanilla Extract: A subtle background note that enhances the spices and sweetness.
- All-Purpose Flour: The base to give structure without making these too cakey.
- Ground Ginger, Cinnamon, Nutmeg: Essential warm spices that bring the cozy gingerbread flavor alive.
- Baking Soda & Baking Powder: Both used to help the blondies rise just right and keep them tender.
- Salt: Balances the sweetness and enhances all the flavors.
- White & Dark Chocolate Chips or Bar: Melted for that pretty drizzle that also adds creamy sweetness and a festive look.
- Candy Color & Festive Sprinkles (Optional): For adding a playful holiday touch if you’re feeling decorative.
Make It Your Way
I love how this Gingerbread Blondies with White Chocolate Drizzle Recipe is basically a blank canvas for holiday creativity. Over the years, I’ve played around with adding nuts, swapping the drizzle for dark chocolate, or turning them into fun gingerbread shapes with the chocolate decorations.
- Nutty Twist: Adding chopped pecans or walnuts right into the batter gives a lovely crunch that I adore around the holidays.
- Vegan Swap: I’ve experimented replacing the butter with coconut oil and the egg with flaxseed egg for a vegan version – still quite tasty!
- Spice it Up: Try adding a pinch of cloves or cardamom to dial the spices up a notch based on your taste.
- Decorate or Keep Simple: The white chocolate drizzle is festive, but sometimes I just dust with powdered sugar for a minimalist vibe.
Step-by-Step: How I Make Gingerbread Blondies with White Chocolate Drizzle Recipe
Step 1: Prep Like a Pro
First things first, preheat your oven to 350°F. Then, grease your 9×9 pan and line it with parchment paper, leaving a little overhang on the sides. Trust me, this makes it a breeze to lift out the blondies once they’re cooled—no sticky fingers or broken edges here!
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy. I usually warm my butter gently in the microwave to melt it evenly without browning. Then, mix in the molasses, egg, and vanilla extract until the batter feels silky and fully combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt. This little spice mix is what brings the magic to the blondies, so make sure to evenly distribute those warm flavors!
Step 4: Bring It All Together
Now, fold the dry ingredients into the wet mixture gently. Try not to overmix here—that’s the secret to keeping your gingerbread blondies fudgy and tender rather than cakey. Use a spatula to do this patiently until you just don’t see any streaks of flour.
Step 5: Bake to Perfection
Spread the batter evenly in your prepared pan using an offset spatula—it helps get those smooth edges. I lightly bang the pan on the counter a couple of times to settle the batter and remove air pockets. Bake for about 25-30 minutes or until the edges are set and a toothpick inserted near the center comes out with some moist crumbs. That’s key—you want them cooked but still fudgy inside. Cool completely before decorating.
Step 6: Drizzle and Decorate
Microwave white chocolate chips in 20-second bursts, stirring in between until silky smooth. Drizzle generously over the cooled blondies, using a spoon or piping bag for control. If you’re feeling festive, sprinkle some candy colors or your favorite holiday sprinkles on top before the chocolate sets. This step is so much fun to personalize—kids especially love helping here!
Step 7: Slice and Serve
Once the white chocolate is firm, use a sharp knife (wipe it clean between cuts) to slice into perfect squares. Serve yourself a generous sized one, and don’t forget to grab a glass of milk or hot cocoa to make it even better.
Pro Tips for Making Gingerbread Blondies with White Chocolate Drizzle Recipe
- Don’t Overmix the Batter: Folding gently prevents tough blondies and keeps them fudgy and tender.
- Watch Your Baking Time Closely: Spots in ovens can vary—start checking at 25 minutes to avoid overbaking.
- Use an Offset Spatula: This tool helps spread batter evenly for neat edges and consistent baking.
- Cool Completely Before Drizzling: If you drizzle too soon, the chocolate melts into the blondies instead of setting beautifully on top.
How to Serve Gingerbread Blondies with White Chocolate Drizzle Recipe
Garnishes
I’m a sucker for festive touches like crushed peppermint candy or colorful holiday sprinkles on top of the white chocolate drizzle. Sometimes I use edible glitter or mini red and green candies to really bring out the holiday spirit. It’s fun, and honestly makes them look bakery-worthy.
Side Dishes
Pair these gingerbread blondies with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent holiday dessert. They’re also fantastic alongside a warm mug of spiced chai or hot chocolate, which just warms you up from the inside out.
Creative Ways to Present
I once layered these blondies in a clear glass trifle bowl with whipped cream and toasted pecans for a stunning holiday centerpiece dessert. Another time, I cut them into festive shapes with cookie cutters and decorated each with intricate white chocolate designs—perfect for serving at holiday brunch or gifting wrapped in pretty boxes.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover gingerbread blondies in an airtight container at room temp for up to 3 days. This keeps them soft and chewy. If it’s been warmer in my kitchen, I pop them in the fridge, but I always bring them back to room temp before serving, so they’re not too firm.
Freezing
Freezing these blondies works great if you want to prep in advance. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep fresh for about 3 months. When you’re ready to enjoy, thaw at room temperature for a couple hours or overnight.
Reheating
If you like your blondies a little warm, I zap a square in the microwave for about 10 seconds. It revives the fudgy softness nicely without melting the white chocolate drizzle. Just be careful not to overheat, or they’ll get too gooey.
FAQs
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Can I use maple syrup instead of molasses in this recipe?
Molasses gives gingerbread its signature deep, robust flavor, so substituting maple syrup will change the taste significantly. If you don’t have molasses, you could try maple syrup as a last resort, but expect a milder, sweeter blondie that’s less “gingerbread-y.” For best results, stick to molasses.
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Why do the blondies sometimes come out cakey instead of chewy?
Overmixing the batter can develop gluten in the flour, resulting in a cakey texture. Also, baking too long dries out the blondies. Always fold the dry ingredients gently and pull the pan out of the oven once there are moist crumbs on a toothpick—it’s okay if it’s slightly underbaked, as they will firm up while cooling.
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Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. I recommend starting with a 1-to-1 gluten-free baking mix. The texture may be slightly different but still delicious and festive.
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How do I prevent the white chocolate from seizing when melting?
White chocolate is sensitive to heat and moisture. Melt in short bursts (around 20 seconds), stirring thoroughly between, and avoid overheating. Using a microwave-safe bowl and dry utensils helps. If using a double boiler, keep water from touching the bowl and stir gently.
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Can I make gingerbread shapes with this recipe’s batter?
This batter is designed for blondies, which are chewy and fudgy, so it’s too soft to cut into shapes before baking. However, you can cut out shapes from the baked and cooled blondies and then decorate with the white and colored chocolate drizzle for cute festive presentations.
Final Thoughts
This Gingerbread Blondies with White Chocolate Drizzle Recipe holds a special spot in my holiday kitchen because it delivers that homey, nostalgic gingerbread flavor with a fresh twist that everyone loves. What I adore most is how approachable it is—you don’t need fancy ingredients or special skills to pull it off, but the results look and taste like you spent hours creating something magical. I can’t wait for you to try it and make it part of your holiday traditions, just like I have!
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Gingerbread Blondies with White Chocolate Drizzle Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Gingerbread Blondies are a festive twist on classic blondies, infused with warm gingerbread spices like ginger, cinnamon, nutmeg, and molasses. Topped with optional melted white chocolate and colorful sprinkles, they make a perfect holiday treat that’s tender, fudgy, and deliciously spiced. Decorate them further with fun gingerbread man and woman designs using melted chocolate for a charming seasonal dessert.
Ingredients
Blondie Batter
- 1 cup unsalted butter melted
- ½ cup granulated sugar
- 1 cup brown sugar packed
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Decoration
- ½ cup white chocolate chips and dark chocolate chips or bar (melted, optional for decoration)
- Candy Color (in red and green)
- Festive sprinkles (optional, for decoration)
Gingerbread Figure Decoration
- Melted white chocolate
- Melted brown chocolate
- Melted red chocolate
Instructions
- Preheat and Prep: Preheat your oven to 350°F. Grease and line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the blondies.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Add Molasses and Egg: Stir in the molasses, then add the egg and vanilla extract, mixing until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt to evenly distribute the spices and leavening agents.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture just until combined, being careful not to overmix to keep the blondies tender and fudgy.
- Spread Batter and Bake: Spread the batter evenly into the prepared pan using an offset spatula and gently tap the pan on the counter a few times to level the batter. Bake for 30 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the Blondies: Remove from the oven and let the blondies cool completely in the pan on a wire rack before decorating.
- Melt White Chocolate: Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
- Decorate Blondies: Drizzle or spread the melted white chocolate over the blondies and add festive sprinkles and candy colors as desired. Allow the chocolate to set before cutting.
- Cut and Serve: Use a sharp knife to cut the blondies into 9 equal squares. Serve and enjoy!
- Decorate Gingerbread Man: Place about a tablespoon each of melted white, brown, and red chocolate in piping bags or zip-top bags with the corner cut. Pipe brown eyes and a red smile, add three white dots on the torso and sprinkles for buttons, pipe white squiggles on arms and legs, add optional white reflection dots with a toothpick. Allow chocolate to set before serving.
- Decorate Gingerbread Woman: Using the same piping method with melted chocolates, pipe brown eyes, a red smile, two red buttons, a red frill at the dress bottom, add a white dot and a snowflake sprinkle on the forehead, finish with white squiggles on arms and legs and optional white reflections on pupils. Allow to set before serving.
Notes
- To store: Keep blondies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate and bring to room temperature before serving to maintain softness.
- To freeze: Wrap tightly in plastic wrap, place in a freezer-safe container, and freeze up to 3 months.
- Do not overmix the batter to retain tender, fudgy texture.
- Use an offset spatula to spread batter evenly and gently tap the pan before baking to avoid uneven thickness.
- Allow chocolate decorations to fully set before cutting or serving to prevent smudging.
