Let's begin by browning our butter. Heat a sauce pot to medium-heat and add butter. Stir consistently for 4-6 minutes or until the butter begins to bubble and thicken.
Add the brown butter to a mixing bowl with brown and white sugar. Beat together. Then, add an egg, egg whites, and vanilla extract. Mix.
Chill the blondies until they come to room temperature. While the blondies are chilling or baking, melt the white chocolate.
Pour the white chocolate into a sandwich baggie and snip off one corner with a scissor. Use to make fun shapes on your gingerbread blondies.
Slice and enjoy!