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.