Bready or Not: White Chocolate Spiced Blondies

Let’s end 2018 on a sweet note with these White Chocolate Spiced Blondies!

These things are fantastic. Their spiciness is mild and refreshing. These would be great for a between Christmas-and-New-Year party, or any time of year.

I’m a firm believer that good food shouldn’t be confined to just one season. If you like it, eat it when you want.

This recipe is fairly fast to mix up. Chopping up the crystallized ginger is the most tedious thing; rather than use a knife, I like to use kitchen shears. The blades can still get goopy after a few pieces, but I have more control over the cuts.

Since I’ve been asked before, you can often find crystallized ginger in the spice area at the grocery store–look in the glass jarred section. Also, if you have a natural food store like Sprouts, check their bins.

I love to keep candied ginger around for recipes like this. If I can catch a good sale around the holidays, I stock up!

If you want to stock up on these blondies, do note that they freeze well. Pack some in the freezer for later enjoyment!

Print Recipe

Bready or Not: White Chocolate Spiced Blondies

These blondies are refreshingly spicy. The sweetness of the white chocolate goes so very well with the little kick of the crystallized ginger mixed throughout. These are great for the holidays and year-round!

Course: Dessert, Snack

Keyword: bars, chocolate

Author: Beth Cato

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup unsalted butter two sticks, room temperature
• 1 3/4 cups brown sugar packed
• 3 eggs room temperature
• 1 Tablespoon vanilla extract
• 6 ounces white chocolate chips about half a bag
• 1 Tablespoon crystallized ginger chopped

Instructions

• Preheat oven at 350-degrees. Line a 13x9 inch baking pan with aluminum foil and apply nonstick spray or butter.
• In a medium bowl, stir together the dry ingredients: flour, baking powder, cardamom, cinnamon, ground ginger, and salt.
• In a big mixing bowl, beat the butter until its smooth. Add the brown sugar and mix, pausing to scrape the sides of the bowl, until the two are fluffy in texture. Beat in the eggs and vanilla.
• Slowly add in the flour mixture until just combined, then sprinkle in the white chocolate and candied ginger pieces. Spread the batter in the prepared pan.
• Bake for 30 minutes, until the middle passes the toothpick test. Cool to room temperature. Use the foil to lift the contents onto a cutting board to slice.
• Store blondies in a sealed container between parchment or waxed paper layers. Blondies can be frozen for later enjoyment.
• OM NOM NOM!