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gingerbread blondies cut into squares and drizzled in white chocolate on parchment.
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5 from 21 votes

Gingerbread Blondies

These warm and gooey Gingerbread Blondies are a great dessert option instead of Christmas cookies. Made with brown butter, they're full of rich nutty caramel flavor and are also decorated with fun and festive white chocolate designs!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American, bakery, holiday
Servings: 24
Calories: 148kcal
Author: Courtney Paige

Equipment

  • Sauce pot
  • Whisk
  • Mixing Bowl
  • Measuring cups and spoons
  • Rubber Spatula
  • 9x9 baking dish
  • parchment paper
  • Small plastic baggie
  • Scissor

Ingredients

Blondies

  • 10 tbsp butter
  • 1 cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 tbsp egg white
  • 1 tsp vanilla extract
  • 1 tbsp Gingerbread spice
  • 1 heaping tsp baking soda
  • pinch salt
  • 2 cups all purpose flour

Blondie Topping

  • ½ cup white chocolate melting chips

Instructions

  • Preheat the oven to 350°F and line a 9x9 square pan with parchment paper.
  • 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!
  • Add the brown sugar to the pot with the melted butter and mix thoroughly.
  • In a large mixing bowl, whisk together white sugar, egg and egg white. Whisk continuously for 1-2 minutes. We want the egg to really fluff up.
  • Once the egg is whipped, add the browned butter and brown sugar mixture to the mixing bowl along with the pure vanilla extract. Mix.
  • Fold in the dry ingredients: all purpose flour, baking soda, salt, and gingerbread seasoning.
  • Pour blondie batter into your prepared pan and bake for 18-20 minutes or until the blondies have an even gold color and the middle has risen.
  • While the blondies are baking, melt the white chocolate by placing the chips in a microwave safe small bowl and microwaving in 30 second intervals, stirring between each interval. After about three intervals, no more white chocolate chunks should remain -- do not overheat!
  • 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!).
  • Remove the blondies from the oven and let cool.
  • With the tops of the blondies slightly warm, add the white chocolate decorations. The warm blondie will allow the white chocolate to melt just a bit and stick to the top.
  • Use the parchment to lift the blondies out of the pan and onto a cutting board. Slice into squares and enjoy!

Video

Notes

I like to store these in the refrigerator. When chilled, they have the best doughy texture! They'll be good for up to 5 days in an airtight container.
You don’t HAVE to brown the butter, but I highly suggest it. It has a much bolder and richer flavor compared to regular butter. Plus, it only takes a few minutes!

Nutrition

Serving: 1blondie | Calories: 148kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 2g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 17mg | Sugar: 14g