December 19, 2020
Gingerbread Blondies!
*This post may contain affiliate links. Please see my disclosure for more details!*
Thick and fudgey gingerbread blondies full of white chocolate chunks!
When I request recipes I always get the same requests over and over which is not surprising – you all seem to like what I post on my blog so this makes sense! Whether it’s chocolate orange flavoured, mint chocolate, or anything like that.
When I did a recipe request post a little while ago though one of the main requests which I don’t remember seeing before was gingerbread blondies! Honestly, I was astounded by how many people asked for these, so I knew I had to do them!
I don’t even know why I didn’t think of doing them myself… the idea of them is just delicious, and actually eating them is even better. You can of course swap the flavours to anything else you fancy. I am obsessed with gingerbread bakes so why did I not do these sooner!
Blondies vs brownies
When it comes to blondies, it is just like brownies in that they can be difficult to bake. People also always get them confused between cookie bars… even though the quantities of the ingredients are completely different.
I find with blondies, you either love them or you hate them. They are know to be a blonde brownie, some find them lighter, some find them sweeter – its all down to preference! I personally utterly adore them because they’re fudgey and tasty.
For both brownies and blondies, I make sure to bake them at 160ºc in my fan oven, for 25 minutes on the dot, until there is a small wobble in the middle of the tray. I then cool my blondies/brownies to room temp, and then ‘set’ them in the fridge or freezer for a few hours to firm them up to the perfect textured bake.
Gingerbread Blondies
This recipe is super simple, but so worth the extra few ingredients.
- Butter – this can be actual real butter, a baking spread, or even a margarine
- Sugar – I like using light brown sugar in this bake because it helps increase the gingerbread flavour
- Eggs – My standard blondie recipe is three! I always use medium eggs in my baking.
- Flour – just regular plain flour, or you’ll have cake. I do add cornflour as well for a texture increase.
- Spices – Ground ginger, cinnamon and nutmeg creates the perfect gingerbread flavour for these beauties. I also add vanilla for a little sweetness
- White chocolate – for the chips in the blondie, and for the drizzle
- Extras – I add gingerbread biscuit crumbs on top for decoration and crunch
The Tin
As always in my line of baking traybake related goodies, I used a 9×9″ square tin as it creates the perfect bake. They aren’t too thin and boring, and they aren’t so thick that they don’t bake properly which is often peoples worries.
If you had a ‘brownie’ tin which is normally a 7×11″ tin you can definitely use that as well as the bake time is the same. If you wanted to decrease the recipe to make half, a 7″ square would be the equivalent – but changing tin sizes does change the bake time. I tend to find its best to stick to the recipe and tin size, but freeze the other half for later.
Gingerbread and white chocolate
The flavours of these gingerbread blondies are very similar to my gingerbread NYC Cookies (which is good, as they have gone down SO WELL) this year – with a mix of ground ginger, ground cinnamon and nutmeg marrying together to create absolutely heaven.
I know ‘gingerbread’ is quite a broad term these days but anything vaguely within that flavour profile is fine to be called gingerbread in my opinion! If you get the delicious warming spices and the cosiness from the bake then it is all good.
I love these because the blondie itself is cosy with the gingerbread flavours and then packed full of white chocolate chunks. You can always swap the chocolate to what you prefer instead, but I also like to use white chocolate chunks in blondies!
Bake
As blondies can be a little hard to bake sometimes, I just like to say to STICK TO THE INGREDIENTS, don’t over beat, and then just try and have faith! I bake the blondies until there is a slight wobble in the middle. Then, I let the blondies cool and whack the tin the fridge.
Putting blondies and brownies in the fridge can create a beautiful fudgey texture and also help them set – don’t get me wrong, if they are over baked it won’t help, but even then you don’t want to waste them! Over baked blondies go very well with custard. YUM!
I hope you love these gingerbread blondies as much as I do – enjoy! x
Gingerbread Blondies!
Ingredients
- 200 g unsalted butter (melted)
- 250 g light brown sugar (or white granulated/dark brown)
- 3 medium eggs
- 1 tsp vanilla extract
- 275 g plain flour
- 2 tsps ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp cornflour (optional, see notes below)
- 200-300 g white chocolate chips
Decoration (optional)
- 50 g white chocolate melted
- Gingerbread biscuit crumbs
Instructions
- Preheat your oven to 180ºc/160ºc fan and line a 9x9" square tin with parchment paper.
- In a large bowl, add the melted butter and sugar and beat until smooth.
- Add in the eggs and vanilla and beat again until smooth.
- Add in the plain flour, cornflour, ground ginger, ground cinnamon, and nutmeg and beat until a thick blondie mixture is made.
- Add in your white chocolate and fold through!
- Pour the mixture into the tin, and spread.
- Bake the gingerbread blondies in the oven for 25-30+ minutes, or until there is a slight wobble in the middle. (See notes below)
- Leave to cool in the tin, or on a wire rack.
- As an optional extra, you can 'set' your blondies in the fridge for an hour or so to help with the texture! ENJOY!
- If you would like to decorate - drizzle 50g melted white chocolate and crush over some gingerbread crumbs!
Notes
- The bake time can vary - please make sure your oven is on the correct setting, and check from 22+minutes and onwards until they are baked!
- If they turn out cakey, they are over baked - that's all! Bake for a little less time next time.
- One top tip is if they've been in for the 25-30 minutes, and you're still not sure, let them cool outside of the oven fully and then put them in the fridge for at least an hour to 'set'. It can firm them right up!
- These will last in a cake tin for 4-5 days+
- I keep them at room temperature.
- The cornflour is optional, but can help create a lovely texture.
- If you want more gingerbread flavour, you can fold through 200g chopped gingerbread biscuits.
ENJOY!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Made these for the first time today. Definitely my favourite blondies! Added a bit more ginger and substituted the nutmeg for a teaspoon of cloves. These were stunning. Ate some warm and gooey. Definitely making these again. So simple and so scrummy.
Hii I was wondering why you don’t use cornstarch with this recipe but you do this others? – thank you! 🙂
They sound delicious.
Can these be made gluten free??
Hiya! Yes! Just double check all ingredients used are gluten free. Hope this helps! x
I’d recommend adding a bit of salt to help the flavor.
I made these and cooked them on 160 fan for 30 mins. They had a little wobble but when I’ve came to cut them the middle seems raw 🤦🏼♀️ what can I do? Or should I just bin them?
Hiya! They will continue to bake even once out the oven – I always leave mine to ‘set’ in the fridge overnight! Hope this helps! x
I made these and they were sooooo nice!! I didn’t have any white chocolate so I added marshmallows and broken bits of milk chocolate to the mixture and they turned out really well! I would recommend baking for about 2-3 mins less that the time given, it might just be my oven but I feel like they came out a bit too cakey than they should have been. I also added about a 1/2 tsp more ginger to make a stronger flavour. Highly recommend this recipe! 🙂
Really tasty blondie! Baked for my Japanese schools and my colleagues loved it!
Yaaay im so happy to hear that! Enjoy x
This is a delicious recipe.
I highly recommend adding about 100g of crystalised finger, chopped. It gives a perfect extra ginger element.
Made this twice in a week now!
mmmmm, crystallised finger!! The secret ingredient in all the best recipes! 😉
Hi! Do you have any recommendations for freezing leftover bars?
You can freeze these for up to 3 months. Hope this helps! x
I want to make blondies with milky way rolls, what changes will I need to do. If any?
Hi, do you use sweet ground cinnamon or normal one? Thanks!
Hiya! I just use a normal one. Hope this helps! x
How can you tell if they underbaked ?
Hiya! These would be under baked if when you take them out, the entire tin wobbles rather than just the middle slightly! Hope this helps x
They are coming out cakey round the edges and raw in the middle are will the firm in fridge ?
hi I accidentally didn’t melt the butter but creamed it with the sugar will this be okay? thanks!
mine came out really rubbery and i cant figure out why
Hey! Can you explain this bit more if possible? Were they a bit cakey or underdone, I don’t know what rubbery means sorry!xx
peanut butter might work? or maybe another spread x
What size tin ? Thanks
It’s always written on the method.
Would you recommend using an electric whisk or hand whisk to beat the eggs/sugar etc?
I use either my stand mixer or a electric hand whisk! x
Can anyone suggest what would be delicious instead of chocolate? I cant eat chocolate so am always struggling wanting to make these recipes but not knowing what to replace it with? Thanks x
Caramac might be a good option. It comes in a bar and made out of caramel. I know someone who’s allergic to chocolate and eats this as a chocolate substitute.
Delicious, lovely flavour combination
Nice recipe , I added 50g christalized ginger. Think I’d lower sugar to 150-200g next time to compensate thou but a nice slice.
You use plain flour which is all-purpose and you didn’t put on there to put baking soda or baking powders in it how’s it going to rise
These are amazing – I use milkybar giants buttons and have even made them in ramekins for a hot pudding 😋
Thanks for sharing, these look lovely 🙂
Hi do you know the nutritional information for the blondies? I’m mostly interested in carbohydrates. Thank you
I absolutely loved this flavour combination in NYC cookie form so I simply had to try these blondies. They did not disappoint. The texture was perfect and the flavours were just as delicious and delightfully festive as in the cookies. The recipe was really quick and easy. We decided to substitute half of the white chocolate chunks for chopped pecans as that’s what we had to hand and they gave the blondies a lovely crunch. We still found the blondies to be sweet enough with half of the white chocolate. I’ll definitely be baking these again over Christmas!
Any suggestions on what I could use instead of chocolate? Want to make these for a friend but she doesn’t like chocolate.
Can you use large eggs instead of medium? If so would you only use 2 instead of 3?
Thanks x
Yes two large eggs should be fine x
Can these be frozen? Or best to make closer to the date? X
Yes they can be frozen! x
Can you use stork instead? X
Yep you can use unsalted butter or baking spread as mentioned x