*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!
I did get lots of requests for cinnamon blondies as well, but I will do a post for those next year. For now though, you can leave out the ground ginger flavours and just up the cinnamon to create that if you wanted them now!
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?! One egg versus three eggs suggests they aren’t the same!
So.. I have two different methods for my blondies so far. One is more similar to my brownies in the sense that you whisk eggs and sugar together until light and moussey, and gradually pour and fold the rest of the ingredients in (see my white chocolate raspberry blondies)
The other method is a bit more relaxed, and I am using more and more often (see my biscoff blondies). It’s up to you which method you follow and prefer… neither uses a white chocolate base. Don’t worry, a purely white chocolate blondie will be on my blog in the new year but for now… yum.
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!
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 if you want, you can 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
- 200 g Unsalted Butter/Baking Spread (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
- Preheat your oven to 180C/160C 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!
- 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.
Find my other Recipes on my Recipes Page!
© 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.