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. NOTE: You do not want to burn the butter. I provide more tips for achieving the best brown butter in the post above!
Preheat the oven to 350°F and line a 8x8 baking sheet with parchment paper.
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.
Fold in all purpose flour, baking soda, salt, and gingerbread seasoning.
Pour blondie batter into your prepared baking dish and bake for 15 - 18 minutes or until the blondies have an even gold color.
Chill the blondies until they come to room temperature.
While the blondies are baking / chilling, melt the white chocolate melting chips by placing them in a microwave safe bowl and microwaving in 30 second intervals, stirring between each interval.
Pour the white chocolate into a sandwich baggie and snip off one corner with a scissor. Use to make fun and festive shapes like Christmas trees or snowflakes on a piece of parchment paper. Let your white chocolate shapes chill in the fridge or outside (up & away from animals!).
Then, add the white chocolate decorations to the blondies.
Slice and enjoy!