Every Halloween, we invite friends over to carve pumpkins and watch scary movies. There’s always plenty of treats on hand and I usually try to make something special like salted honey caramel apples or a batch of candied pretzel nutty popcorn. This time a Martha Stewart recipe caught my eye and the blondies were even better than I hoped they would be. The thing is, because of the molasses, they look a lot like chocolate brownies. One of my friends thought it was a rum flavoured brownie! Nope, that would be the strong flavour of molasses in the batter. Anyway, it was a perfect treat to grab as a distraction to the movie we were watching, the diabolically fun You’re Next. No, I wasn’t covering my eyeballs from the blood and gore, I was just grabbing another blondie, thank you very much.
Trust me, you don’t need to eat these as a distraction. You don’t need any excuse at all. Bake up a batch now and you won’t regret it. But if you need a little push, these are chewy and the edges are crispy and the white chocolate might seem like too much, but it’s not. White chocolate is the right thing here. I added walnuts for crunch because I love adding nuts to baked goods and they added a wonderful texture here. They make a lovely accompaniment to a cup of tea and I can speak from personal experience that they are delicious with a coffee at breakfast.
I think it’s time to whip up another batch!
white chocolate gingerbread blondies
Recipe adapted from Martha Stewart
These were wonderful as is, but next time I’ll add some chopped candied ginger to make these bars extra gingery.
2 3/4 c plus 1 T all-purpose flour
1 1/4 t baking soda
1 1/4 t salt
1 1/4 t ground cinnamon
1 T ground ginger
1/4 t ground cloves
1 c unsalted butter, room temperature (+ additional for buttering parchment)
1 1/4 c light-brown sugar
1/2 c granulated sugar
2 large eggs, plus 1 large egg yolk
1 1/4 t pure vanilla extract
1/3 c unsulfured molasses
10 ounces good quality white chocolate, coarsely chopped (I used white discs so I didn’t chop them)
1/2 c coarsely chopped walnuts (optional)
Preheat oven to 350F. Line a 9×13 baking dish with parchment paper and butter the paper. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves together.
In a large bowl, beat together the butter and sugars together until fluffy. Add in the eggs, one at a time, stirring well between each addition. Add in the vanilla and molasses and beat well. Add in the flour in 2 additions mixing well between each addition. Stir in the white chocolate and walnuts.
Spoon the mixture evenly into the prepped baking pan and bake for 35-40 minutes. Let cool in pan before using the sides of the parchment to remove the blondies onto a cutting board. Cut into squares. Blondies can be stored in a covered container for up to a week, but they won’t last that long.